The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Photo by Nickie
Reviewed: Aug. 14, 2007
They turned out really fluffy and tasted like muffins. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Feb. 21, 2007
These cookies are awesome! I made them for my husband, who is carbohydrate-intolerant, and he loved them, as did my children. The consistency is very light and fluffy, more like a muffin. I used Whey-Low for the sugar sub, and it worked very well. Don't expect a really sweet cookie; I added about a tablespoon of honey in the second half of the batter/dough, and that added a good flavor and a bit more sweetness, as did spreading honey on top of them. Warm right out of the oven, these cookies are wonderful--especially for a sugar-free cookie! I've tried a lot of SF recipes, and these are the best cookies I've ever made. Thanks for a wonderful recipe!
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