Reviewed: May 2, 2012

thought this cookies was very good but it seemed like it needed more 'dough' to keep it together. we will definitely make it again and add something to make it stick!

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Reviewer:

klewis2007

Reviewed: Mar. 3, 2012

I was looking for a healthy cookie recipe without eggs. Great find. I used canola oil instead of butter, no peanut butter but a whole banana. Added cinnamon, walnuts, flax seeds but no chocolate chips and used golden raisins instead of cranberries and these came out great! Can eat the cookie dough while making cause there are no eggs. C'est bon!

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Reviewer:

Beachbaby 72

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Jun. 17, 2011

family loved them... from the one year old to the 33 year old. used white yogurt chips to avoid the chocolate for the kids turned out great!

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Reviewer:

luiska

Reviewed: Sep. 24, 2010

I read all the reviews.This is what I did different.I used 2 tbsp of nutella and 2 tbsp of peanut butter.I left out some of the dry ingred.( approx. 3 tbsp.) to make sure the cookies held together.I toasted the sunflower seeds and I added pecans.I left out the pumpkin spice.They tasted so good.Thank you for the recipe.I had to find out some of the measurements like 5/8 cup and 1/8 cup and 1/8 tsp. Who uses measurements like that?

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Sep. 10, 2010

Wow. Love these cookies. I quadrupled the recipe but only had 1 cup of cranberries. They still turned out well. I thought that without eggs they would be dry but with the peanut butter and banana they turned out soft and chewy. I didn't have pumpkin pie spice and used 2 pinches of nutmeg and a big pinch of cinnamon. I didn't put in the oat bran (thought it might get too dry) and got a nice, slightly sticky cookie dough that I could roll into balls and flatten on the cookie sheet. Wonderful!

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Reviewer:

Valerie

Reviewed: Sep. 4, 2010

I had these ready when the kids got off the bus on their first day of school this week and they loved them! I substituted coconut oil for the butter, used buckwheat flour for the whole wheat flour and used applesauce instead of the banana. The kids loved the warm chocolate chips but I love that they were getting tons of protein and healthy fats and fiber!

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Reviewer:

hyarbor

Reviewed: Jun. 24, 2010

This is our family's new all time favorite cookie recipe!!!!!!!!!!!!! Absolutely delicious! The first time my husband made them we used oat bran. The second time, we were out of oat bran, so he substituted with regular wheat bran and it came out delicious both times. We also used sliced almonds instead of sunflower seeds (we were out of those too) which still were delish! We used reg choc chips the first time around and white choc chips the second time. We doubled the peanut butter and the banana, which made them still turn out fine, and we pressed the cookies down with a fork before baking. We might add some flax seed meal next time. Thanks for this great recipe, it's going into our family recipe scrapbook!

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Reviewer:

Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Jan. 10, 2010

Delicious!! So so so good. The only changes I made were 1) I left out the sunflower seeds and 2) I used white chocolate chips. Other wise followed exactly and they were amazing. Even the hubby likes them.

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Reviewer:

Caitlyn

Reviewed: Nov. 18, 2008

After searching for a high fiber cookie that would be tolerated by my egg sensitive brother, we were happy to try this one out. I found the cookies full of flavor and yumminess. The only change I made was to use fresh cranberries simmered with Splenda and water until they popped. This prevented the cookies from becoming too chewy and gave a nice occasional tartness. The only thing I did not like about these cookies is that they were too cakey for my taste. I will continue to make these, however, just because they are pretty guilt-free when it comes to cookies. Overall a great recipe and thanks for sharing!

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Reviewer:

Kayti Swineford

Cooking Level: Intermediate

Home Town: Melrose, New Mexico, USA

Living In: Hampton, Virginia, USA

Reviewed: Oct. 20, 2007

i has a bit hesitant with this recipe after reading some of the reviews, but these turned out awesome! they tasted great, without being full of sugar. i had no trouble with the cookies not sticking together like others had. everything worked out perfectly. some of the few changes i made -- i doubled the peanut butter, doubled the banana, used bran muffin mix instead of actual oat bran(thats all the store had) and used fresh wild cranberries(next time i think i'll add a bit more then 1/2 cup) but like i said AWESOME!!

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