Reviewed: May 22, 2012

Oh my goodness these are GOOD. Next time I'll use more dates--you can never have too many!

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Reviewer:

sherry1013

Cooking Level: Expert

Reviewed: Jan. 8, 2012

Delicious. This one went into my recipe box. Just be careful w baking - bottoms cooked fast and I had to adjust heat.

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Reviewer:

fatcat

Reviewed: Dec. 21, 2011

These were eaten as I was making them! Everyone loved them!!

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Reviewer:

VWRIGHTM

Reviewed: Nov. 16, 2011

These were good but too sweet for my family. Next time I will add more dates and cut down on the white sugar. I also made these vegan by using flax for the eggs which gave it a great texture and a nutty flavor without adding the walnuts.

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Reviewer:

Kerry C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Oct. 17, 2011

Very good, and very moist. Stays moist for days. Freezes well. Will definitely make again! Also, will use as a base to make cookies with different fruits/nuts in them.

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Reviewer:

Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Sep. 25, 2011

These cookies are good - but a little "cakey" for my taste. I substituted apple sauce for the shortening, and added 1/2 teaspoon of cinnamon as other reviewers suggested. If I were to make again, I'd use one less egg to make it less cake like, and would add more dates as well.

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Reviewer:

Melissa M.

Reviewed: Aug. 30, 2011

yummmmmmmm....

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Reviewer:

COLORADOKAY

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 7, 2011

I replaced chocolate chips instead of walnuts, they are really good fluffy cookies!

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Reviewer:

karendanas

Reviewed: May 24, 2011

These cookies are absolutely delicious! Yummy! My husband asks me to make these often. I always use fresher dates that are not sugar coated. Next time I intend to use Fiber One in place of one cup of flour to make them a bit healthier.

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