Reviewed: Nov. 29, 2009

it is really quick and good, but missing something... i am not sure what, though.

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fatneko

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Reviewed: Oct. 20, 2009

Thank you for the recipe! I needed to use up some pumpkin puree. I had a whole cup so I used it all and adjusted the cook time to 15 minutes. I cooked mine in a muffin pan because they were a little too wet to roll into a ball with the extra pumpkin I used. They were moist and yummy.

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Leigh Ann

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Reviewed: Sep. 30, 2009

Pretty good approximation of the "healthy" breakfast cookies popular in coffeechops these days. But, um, "sugar-free"? Seriously? There's molasses in there. Molasses = mostly sugar, by calories. I love the stuff and am not afraid of a little sugar, though, so totally leaving that in & instead replacing the Splenda (I distrust synthetic sweeteners more than I fear calories from sugar) with a bit of white sugar.

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dyslexia

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Reviewed: Sep. 7, 2009

I made these minor changes: I had no soy flour, so used whole wheat plus a tablespoon of ground Salba. I don't believe Splenda is good for us so I used 1/2 cup of Agave Nectar for sweetener. I gave this recipe 5 stars for health value and because my children, including the fussiest toddler on earth, gobbled these up. They aren't my favorite cookie, but oh so easy to make and good for you!

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Deanna

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Reviewed: Apr. 3, 2009

My family loved these! They make a great breakfast.

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LELEGG

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Reviewed: Mar. 23, 2009

These are pretty good. My girls gobbled them up, cookies for breakfast, can't go wrong!

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Dec. 5, 2008

I skipped the oil and added two whole eggs instead. I also added an extra 1/4 cup of pumpkin (I didn't want to throw out leftovers). Baking time was about 8 minutes and they were still soft. I just had one for breakfast - yummy, and healthy. Thank you for the recipe!!

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Theresa Girvin

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Nov. 23, 2008

This was a great recipe! I am always trying to find a way to make "healthy" cookies that still taste good and have a normal texture. This recipe did the job! I used 2 tablespoons flaxseed and 6 tablespoons water instead of the eggs and I left out the oil. I also added some pumpkin spice and some all spice. Thanks for a great recipe!

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JLB370

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Reviewed: Oct. 16, 2008

I made the following modifications: used 1/4 c honey instead of Splenda (next time I'll use more honey), 1 whole egg, and 1 cup pumpkin. I cooked for 7 minutes because of the extra pumpkin. They baked well and the result was a bready cookie. I'll definitely make them again, but with more honey as 1/4c didn't provide enough sweetness. The dough was very sticky and I may add wheat germ or extra oats to make it more manageable. I think adding some pecans or walnuts may also enhance the recipe.

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DUESER

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Reviewed: Oct. 5, 2008

very tasty, my daughter loves them. I used pumpkin pie spice mix and doubled the pumpkin, and used a whole egg instead of an egg white.

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BOORD

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 23, 2008

I just made these with double pumpkin and no soy flour (used all whole wheat flour), and they're great. I love how healthy they are. Great recipe, THANKS!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

I did not care for this cookie.

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ChefK

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Reviewed: Jun. 3, 2008

Definitely add raisins and more pumpkin...but these rock.

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Liz

Cooking Level: Intermediate

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Reviewed: May 27, 2008

I did not like these and I usually like recipes with pumpkin. The flavor was very strong.

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Renay

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Reviewed: Feb. 1, 2008

These cookies are very good! My kids enjoyed making these and eating them. It's always fun when they don't know they are eating something healthy! I used 1/3 cup honey instead of Splenda, 1 1/2 cup rolled oats, 3 tsp. cinnamon instead of 2, and organic millet flour instead of the soy flour. I think these would also be good with agave nectar in place of the honey. I may try that next time. I think they would be good with raisins too. Oh- I almost forgot- I doubled the amount of pumpkin and baked them for 8-9 mintues instead and they turned out great. Doing it this way made 20 cookies. A tasty healthy treat. Definately will make them again!

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marathonmama

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 28, 2008

I made a few changes, too - omitted the molasses, used apple butter instead of oil, used half regular splenda, half brown sugar splenda, upped the pumpkin to 3/4 c., used low cholesterol egg substitute instead of the egg whites, and added a dash of pumpkin pie spice. The guys at work (construction workers, not big on health food) loved them! even after I told them they were good for them - LOL

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craftycook

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Reviewed: Jan. 21, 2008

This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites (let flax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available

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Karyn

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Reviewed: Jan. 6, 2008

not sure what happened, but my cookies were still dense and doughy in the center even afer 7 minutes of cooking. flavor is good, but texture is not

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carjac1

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Reviewed: Jan. 5, 2008

Healthy and delicious! Great way to get protein while on the go. Even my kids love these cookies. I changed just a few things about the original recipe: First, I doubled the entire recipe - the single batch seemed to make hardly at all. Second, I added: 1 1/2 tsp of vanilla another 1/2 cup of Splenda 2 Tbsp of honey 2 additional egg whites Third, I exchanged: Canola Oil for 1 cup sugarfree applesauce Soy flour for 4 scoops of protein powder This all adjusted the baking time. I baked at 350 degrees for 12 minutes. The original recipe created a very dry cookie. The modifications that I incorporated created a more moist and tastier cookie.

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Amy

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Reviewed: Nov. 10, 2007

Tasty breakfast cookies! I used 1 cup fresh pumpkin and added cinnamon & some allspice to that as well, no water or oil. I added about 1/2 tsp of allspice (piment is the name here) and about 1/8 of ground clove in addition to the recommended spices. Did add the flaxseed and used 2 eggs instead of 4 whites. I also had to cook them longer than 5 mins (8-10)but I think it was b/c of the fresh pumpkin being so moist. Very good though! I've already had 3 tonight!! Oh! Also put in walnuts. ***True test of goodness: Husband approved! He is a big health nut and doesn't like/eat anything with too much sugar in it. He LOVED them! Merci!

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