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

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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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ruthee

Cooking Level: Intermediate

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Reviewed: May 13, 2007

For such healthy version of cookies the taste is not bad at all. I followed the recipe exactly, but ended up with dough, not batter-like mixture. SO I had to shape the cookies with my hands. Anyhow, they taste a bit dry, but delicious, and my 6year old eats them (I omitted cranberries). Next time I will add flour spoon by spoon to avoid the dryness.

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smirnoff

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Reviewed: Mar. 27, 2007

These are very good and I had no trouble at all getting them to stick together. I did not have sunflower seeds, so I used chopped pecans instead. Will make again!

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K DUB

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Reviewed: Nov. 9, 2006

Wow! My husband loved these cookies....and, as he said "I don't like cranberries!" This was a fun recipe to make, but it took a lot longer to bake than the directions, and looked kind of funny when done (i'm not sure if the dough had enough liquid ingredients or maybe my bran or oats were too dry), but the cookies were delicious....and I felt really good about the ingredients. It's great to be able to serve something with fiber, fruit, and chocolate combined! Thanks, Hannah.

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Stephany in Iowa

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Reviewed: Feb. 13, 2006

I found it very difficult to keep these cookies together. They did not "drop by spoonfuls". Maybe because there are no eggs? I also agree with the 13-year old - there is "too much stuff" in these cookies.

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PPDub

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Reviewed: Nov. 28, 2005

This is my kind of recipe! I only had about a tablespoon of oat bran left, so I made it up with wheat bran. Everybody loved the cookies except my 13-yr-old, who says there's "too much stuff" in them; but that's just him. I'm definitely adding this to my favorites. I made a 2-dozen recipe and put a bit more spice in than called for (which I almost always do), and I used dark chocolate chips because I love dark chocolate.

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HazelW

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Reviewed: Nov. 23, 2005

This recipe is excellant!!! I'm always looking for ways to satisfy my family, while meeting our nutritional needs. I've made this recipe as it appears, and also with raisins instead of cranberries. I add the flaxseed, also. My athletic son takes these along to events instead of eating granola bars and thinks they are awesome!

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