Reviewed: Aug. 3, 2009

Great Cookie. I added 2 TBSP of agave and unsweetened dark chocolate chips instead of nuts. The kids loved them.

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Reviewed: Jun. 22, 2009

I can't even remember how much I adjusted this, but having this as a starting point was great. They turned out pretty tasty and the idea alone is worth four stars. My husband likened them to really good bread. Some people said scones, but after he said that I realized that they really do taste like a cakey banana bread. These are the switches I can remember (I know some of them add to the sugar content, but I just liked the idea that it was all fruit and no refined sugar or sweetener like honey or maple syrup): 1/2 C butter with 1 1/2 cup ground flax for the fat and what ended up being 1 cup of applesauce (1/2 initially & half when the batter was too thick from the flax) in place of the egg. I had read not to replace egg with applesauce in drop cookies because it would make them spread too much, so since I read they didn't spread at all, I thought I would use that flaw to my advantage--it didn't work. They still stayed the shape they were plopped in. I also ommited the walnuts and added a diced fresh peach (weird but good). Thanks for sharing; it was a fun experiment.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jun. 1, 2009

After reading reviews, I was prepared to make adjustments. Good base cookie but needs more taste of banana or sugar or rasins or something. Kids liked with 2 pks of splenda and some rasins, and well, they are the reason why I bake.

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Terrie

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Reviewed: Mar. 30, 2009

I made significant changes to this recipe. I melted 2 oz. unsweetened chocolate with 1/2 cup butter. I added about 1/2 c. peanut butter and about 3/4 cup raisins and 2 eggs instead of 1. I also used almond flour instead of the flour, but they were so wet I added 1/2 cup of whole wheat flour. I skipped the walnuts. They turned out not too sweet but quite enjoyable. Kind of cakey because of the extra egg I think. I like them and might make them again. I don't think I'd change much if I do.

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willingheart

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Reviewed: Mar. 16, 2009

I was tired of banana breads and muffins and decided to try these out. They're OK...like most reviewers said, more like scones than cookies but tasty enough. Nothing spectacular though...

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Carla

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I made these last night and was disappointed in how they turned out. I experimanted by baking 3 different types. The first pan I followed the recipe exactly, other than when I was mixing it up, I ground the oats in the food processer for a finer consistency. This pan had no real cookie flavor for us. I then decided to add 1/4 cup of raisins to the cookie dough to see if that would help. The next pan I baked was better with the raisins. I still had a little bit of the dough left so I decided to add in 2 packets of splenda and see how that helped. These cookies were much better! My husband and I both liked these. I know some people don't like splenda but we use it in place of sugar often. The cookies don't flatten out while baking so you have little half-balls, don't worry about leaving much space between them on the cookie sheet. Not sure if I'll ever try these again but if I do I think I'd try adding in some cocoa along with splenda, this could be a good base to work from.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Yum. I added coconut, and only 1/2 cup butter w/ 1/4 cup vanilla yogurt. delicious.

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Linda

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Reviewed: Mar. 23, 2008

Thank you so much for posting this recipe. It is my new favorite cookie with a few changes. I only used half the butter (6 Tbs instead of 12 Tbs). For the flour, I used a combination of almond meal, ground flax seed, and whole wheat instead of all purpose. I left out the walnuts and threw in some chocolate chips. It is good with chocolate chips, but the bananas make it sweet enough that it would be great with out the chocolate, too. I just gave my husband one and he LOVED it. Cutting back our sugar intake isn't going be so bad after all!

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Emily M

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

These were really good! I added a couple packets of Splenda. They don't look so good after a couple of days, though. The banana turns the cookies kinda brown. Luckily they usually don't last more than a day or two at my house :)

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jan. 28, 2007

In my constant quest to find low sugar desserts to manage my hypoglycemia, this fit the bill! Like another reviewer, I used whole wheat flour. I always bake with egg substitute, and I added the equivalent of about two eggs plus a teaspoon of olive oil to offset the extra density from the whole wheat flour. Also I added a few packets of Splenda. Great recipe - I might start using this as my new base for other types of cookies! Thank you!

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2006

For being a sugarless cookie, it's not bad. My daughter initially disliked these, but they grow on you. I added a can of finely chopped pears. I think crushed pineapple might be good to try in these, too.

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MARYKATFOX

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Reviewed: May 13, 2005

I think the substitution of applesauce for the butter works great. I also added the chocolate chips and used wholewheat flour. Turned out great.

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STARBAT

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Reviewed: May 10, 2004

This cookie doesn't spread out, the way you plunk it on the sheet is the way it comes out. I've been subbing no sugar applesauce for the butter and adding chocolate chips. They turn out great!

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LOLA9

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Reviewed: Sep. 17, 2002

It is delicious, but the texture turned out more like a scone. This is the only reason I gave four stars. I think sugar gives cookies the crunch, so without it they become something else. I do think we often can do away with sugar. Next time I will make them as muffins or drop scones.

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FRIJOLANA

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Reviewed: Aug. 30, 2002

Was hoping for more flavor, but most of the taste seemed to come from the butter. I didn't like them as a stand-alone food-- but they weren't terrible under some ice cream.

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