Reviewed: Sep. 27, 2009

I loved your spice cookies even though I made one subsitution. Instead of brown sugar I used Splenda brown sugar. I made 4 batches, one for home and 3 for our church" fall festival and I did not have one left and every one was raving over them and had no idea they were good for them with the veggies.

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cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

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Reviewed: Sep. 25, 2009

Not at all happy with this recipe. I followed the recipe exactly and it was so runny I couldn't use it. I added flour, but that just made them doughy. It might work if you add oatmeal, but I just don't think it would help.

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Bon

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Reviewed: Sep. 1, 2009

Fantastic - cakelike, but that's exactly what I was looking for - I cut the sugar in half and added chocolate chips, they weren't runny at all (I didn't squeeze out the zucchini) & my household is gobbling them up!

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halli

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Reviewed: Aug. 15, 2009

Love 'em. I substituted whole wheat flour, Sucanat (unrefined sugar), hemp milk, and I omitted the nuts & orange peel & these still turned out delicious! I think the spices are the key- smells great cooking & very tasty. They do spread a lot, but did not go completely flat, and they are very soft & cake like. I used one medium zucchini to get 1 1/2 c. grated.

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lisa m

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Reviewed: Aug. 1, 2009

This may come as a shock - I didn't have any zucchini! What I did have was some cut off kernels (cream style) of leftover corn-on-the-cob, so I substituted it and the cookies came out great! I don't often recommend substitutions of major ingredients, but it worked out just fine!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Apr. 1, 2009

Cake-like cookies. Followed the recipe to the T, good cookies, next time I think I'll add more zucchini & maybe increase the spices.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 15, 2006

They remind me of little zucchini breads. I didn't add anything but the cinnoman and zucchini too it and I thought they needed a little more cinnoman. Also, they were better cooked longer then 15 minutes..about 17. But still good.

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runway34

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Reviewed: Aug. 1, 2005

These were good, a good way to use up extra zucchini. I used half applesauce and half butter. The dough was really thin, I left out the milk and added 1 cup oatmeal and a little more flour. They ended up not spreading as much as I thought. I recommend two teaspoons orange zest, the one teaspoon gets lost in the cookies.

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murphy56

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Reviewed: Sep. 8, 2004

Ok, nice flavor but a bit dry and too cakey.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 22, 2004

These cookies have a delicious spicy taste, and smell great while they're baking. Mine spread too much even after adding additional flour and refrigerating the dough, but next time I'll do a better job of squeezing the moisture out of the zucchini. I won't add the milk next time either.

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Sep. 22, 2002

I have made these cookies several times and they are EXCELLENT with chocolate chips. I also substituted half the butter with applesauce once and it seemed to make no difference. Very moist, almost cakelike in texture. Zucchini-haters devoured these!

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