Reviewed: Dec. 5, 2009

Great cookie! Followed recipe exactly. My kids love them.

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Reviewed: Dec. 3, 2009

YUM! These are so good even my hubby gobbles them down. I didn't have wheat bran or germ, so I ground up some flax seed and subbed flax meal. I did cut the amount down a little bit, because I also ground my own wheat flour, so had a little bit of wheat germ in there anyways. I also added some chocolate chips -- I know, not as healthy, but my boys are chocoholics! Next time I will try without though, and also try subbing some applesauce for about 1/2 the butter to see if these remain as delicious as they are now!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I definitely like these, and although you can tell that they are somewhat different with healthier ingredients, they almost taste like less sweet peanut butter cookies. They are very soft and bake up golden. I concur with other reviewer's suggestions to add oats and raisins--I think the next time I make them I will add golden raisins and about 1/2 cup of oats. Even without those things, these cookies are very nice. I like that they aren't very sweet and I love the taste of the peanut butter. Very nice cookie that would be lovely for breakfast. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 11, 2009

these are very good. I altered them as other reviewers recomened by adding 1/2c rolled oats, substituting 1/2c applesauce for butter and I added 1/2 bag dark chocolate chips. I will no longer be buying the breakfast cookies sold at the grocery store, these are better!

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cnoel

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Reviewed: Jul. 4, 2009

Delicious! As previously suggested, I added one ripe bananna and 1/4 cup brown sugar. I didn't have powdered milk so I omitted that. I subbed the bran with wheat germ and added about 2 tbs flax powder. We all loved them.

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mychiquitin

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Reviewed: Jun. 5, 2009

As an overall cookie in general, I'd give these 4 starts, but as a sugar-free, healthier version of a peanut butter cookie, it gets 5 STARS! Very easy to make. I used wheat germ instead of the bran and Carnation powdered cream instead of the powdered milk. I softened my butter in the microwave and it had started to melt a little, which would probably account for the soft consistency of the batter. But I put them on parchment paper and they flattened out beautifully -- nice and round and thin. Perfect. When they first came out of the oven they were crispy around the edges but soft and chewy in the middle. I wanted a crispy cookie so I turned off the oven and put the cookies back in for a while to crisp up. They are really, really good. I'll try cranberries and/or using fresh made peanut butter using honey roasted peanuts. Brought them to my office and no one could tell they were "healthy." Kinda has a texture/taste reminiscent of a graham cracker.

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cathy

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Reviewed: Jun. 4, 2009

Thanks for this wonderful basic recipe for healthy cookies.... I made a few modification .I didnt have powdered milk, but added a banana, raisins, a little more than 1/2 cup of peanut butter, and a little unsweetened maple syrup and wheat germ. I used almost 1/3 cup unsweetened applesauce and just a little butter...next time, Ill also add dried cranberries and maybe some slivered almonds ....I also froze small bags of six each...to take along on car trips instead of the store bought bars..

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divoy

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Reviewed: Jun. 2, 2009

We love this recipe. Quick and easy to make with my toddler. The only change we made is to substitute ground flax seed for the wheat bran. They came out soft and chewy with just a hint of sweetness.

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19jule73

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Reviewed: Jan. 15, 2009

This is a good place to start, but definitely needs some tweaking. I made them by the recipe and the bran is a bit overwhelming and the milk powder is too strong. If I make them again I'll decrease the bran to 1/4 cup and increase the ww flour to 1 1/4 cup. May cut back on the milk powder as well. Think it needs a little more Peanut Butter and maybe some spice, like cinnamon or nutmeg. I may add a little brown sugar as some of the other reviewers suggested.

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donna

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 15, 2008

These were so much better than I expected! (Isn't that terrible?!) They are soft and full of flavor. I used chunky peanut butter and I think it helped a great deal with the texture. I like them as is, of course, but I am thinking for more of a treat I will try some brown sugar next time; doesn't need a lot. I made half my batch with raisins and they are really good too! I used wheat germ instead of bran and there was a bit more egg in mine; I halved the recipe but used a whole egg because I'm lazy. Anyway, these are yummy and my son will love them! Thanks!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 18, 2008

I used wheat germ instead of the bran. These were very easy to make. They baked beautifully! Yield was 3 dozen.

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Mar. 25, 2008

These tasted like cardboard. Even fresh out of the oven, they were extremely dry and tasteless.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Mar. 9, 2008

I loved these but I tweaked some things (small things!!). I was looking for a Breakfast Cookie recipe that was healthy and yummy for the kids (and adults, who am I kidding??). The changes I made: added an egg, used instant organic flavored oatmeal in place of the dry milk, used wheat germ in place of the wheat bran and added some golden raisins. For the record, the kids (and adults) do love this and I certaily don't mind them eating them!

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BLUJAI

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Gravette, Arkansas, USA

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Reviewed: Mar. 1, 2008

These came out quite tasty w/ a few alterations: I used 1/4c applebutter & 1/4c of lite butter, 2 egg whites, wheat germ in place of oat bran, and no milk powder. Also the peanut butter I used was Simply Jif. Excellent cookie!

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Shannana

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Reviewed: Feb. 26, 2008

I've made these twice. Once with the milk powder and once without. These are definitely tastier when the milk powder is used.

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maria65

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Reviewed: Feb. 11, 2008

These were pretty good but had a more cakey consistancy than a cookie one. I used germ instead of the bran and didn't have any milk powder so just left it out.. I also added a mashed banana and a few tablespoons of brown sugar. Not bad for a healthy cookie but not sure if they quite hit the spot..

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Koko

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2007

A tasty little cookie. Turns out rather cakey, but some like it that way. I put some raisins in it as well to add a hint of sweetness. A good call due to natural peanut butter. The housemates loved them.

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EHTRAILL

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2007

Firstly, I used chunky peanut butter and the cookies turned out fine. My friends were pleasantly surprised that there was no sugar in the cookies. The cookies turned out pretty nice. It's a great healthy alternative to other peanut butter cookies! It's nothing ground-breaking but it's a nice chewy comfort cookie for a peanut-fanatic like me.

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Janet T.

Cooking Level: Beginning

Home Town: Hougang, North-East Region, Singapore

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Reviewed: May 28, 2007

Made these and loved them! You can substitute maple butter for the honey in this recipe. Mmm!

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Blythe

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Reviewed: Mar. 2, 2007

I can't eat just one! I subbed unsweetened applesauce for half of the butter, used chunky PB, and threw in a couple dashes of ground ginger. Outstanding!

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