Reviewed: Oct. 25, 2008

I really wanted to like these cookies. I had some rice flour I needed to use up, and all the other ingredients on hand. I added 1/4 cup of honey, and my kids still wouldn't eat them. I did like the seseme seeds, they were a nice crunch, but the actual body of the cookie seemed raw, even though I followed the recipe and the top and bottom were browned. Sorry, too weird for our family.

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Reviewer:

ivy ellis

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Feb. 11, 2007

The cookies looked beautiful! They tasted terrible. They make an excellent dog treat.

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Reviewer:

NICKZANIN

Reviewed: Feb. 28, 2005

This recipe is really quite good! I added 6 packets of Splenda for a little more sweetness. I can't eat eggs so it's nice to have discovered this. A very healthy cookie! Thank you.

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Reviewer:

RAE67

Reviewed: Sep. 29, 2004

I agree, could use a little more sweetness.Using a sweeter dried fruit is very pleasing.I believe that most people who are sensitive to gluten are sensitive specifically to wheat and wheat family glutens.

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Reviewer:

BAKERLADY8

Reviewed: Oct. 1, 2003

I am a Celiac living in Canada. To my knowledge, any kind of OAT contains Gluten, and therefore not considered as gluten-free. Spelt,Kamut, durum semolina, barley, triticale, rye, wheat, bulgar, cous-cous and barley also contain gluten; as well as many other hidden glutens. To be safe, check with the Canadian Celiac Association!

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8 users found this review helpful