Reviewed: May 22, 2012

Holy Yum! I'm not much into health food but my M-I-L is diabetic & I'm trying to get her to eat more whole grains, she never even noticed they were healthy. Don't worry about the consistency of the dough, as it bakes the flax will add a lot of oil to soften it up. I don't have agave so I just used 2/3 c brown sugar.

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Reviewer:

April Warner Tracy

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Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

Reviewed: May 22, 2012

Really good! Can't wait for my kids to try them! For those of you who like to weigh ingredients, this is for you: Walnuts (7 oz.) Oats (9 oz.) Wheat Flour (3.75 oz.) Flax (3.75 oz.) Almond Butter (9 oz.) Walnut Oil (4 oz.) Canola is NOT healthy! Agave (5.75 oz.) Brown Sugar (5.5 oz.) Chocolate Chips (12 oz.) Next time I'd use half the chocolate chips. Next time I'd like to try all honey and coconut oil. Thank you!

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Reviewer:

TEANCUM1

Reviewed: May 11, 2012

This recipe is awesome...and sooooo easy. Will defenitely do it again.

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Sue

Cooking Level: Intermediate

Reviewed: May 7, 2012

So yummy! I followed the recipe exactly except I had to sub the walnuts for pecans... so delicious! I only got 15 cookies out of the batch, probably because my two year old kept sneaking huge bites of dough every time I turned around. They were moist and delicious, loved the dried cherry/choco chip combo. Will be a weekly staple in our house from now on, thanks for sharing!

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Reviewer:

soccermomlisa

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Apr. 27, 2012

Fantastic cookies! I freeze each batch and take a couple out the night before I go to work. I used 1/2 cup Mini chocolate chips instead, because I discovered that they're less messy when you press the spatula on them after baking. Other than that I would not change a thing.

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mamaplanes

Cooking Level: Expert

Living In: Monson, Massachusetts, USA

Reviewed: Apr. 1, 2012

I made these so my daughter would get some protein in the mornings. The flavor was wonderful. I baked mine a little longer, and flattened them prior to cooking instead of after. I didn't use flax, and didn't add anything else to make up for it, so the cookies were a little wet. But, that was my fault, so I'm not penalizing the recipe. The only reason I gave this 4 stars instead of 5, is that I think there is too much chocolate. (You will NEVER hear me say that again.) I would probably cut the chocolate chips in half next time, and use more raisins. (Which I subbed for the cherries.) I also used coconut oil instead of canola, PB instead of almond butter, and honey instead of agave. I think this will be a family favorite now that I know how to tweak it. Overall, a great recipe to customize, and a healthy, quick, breakfast option.

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Reviewer:

happywife05

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

These are going in my personal collection! I subbed honey (instead of agave), coconut oil (instead of canola), raw sugar (instead of brown), 1/2 the quantity in dark choc chips. double the eggs, triple the cinnamon. The kids gobbled them up - thought they were just plain old cookies! YAY!!!!

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Reviewer:

Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

Reviewed: Mar. 16, 2012

I love something sweet with my dark coffee. I have made these twice. The first time I did some substitutions. The second time I made it as written except I replaced the oil with applesauce, saving myself 480 calories (vs 50 in the applesauce). The dark chocolate and tart cherries are fantastic. Also loved learning about agave. Definitely worth the extra effort. My version has 170 calories (24 cookies per batch) and 9.7 g fat. 7 grams protein. Love!

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Reviewer:

What's for supper?

Cooking Level: Expert

Home Town: Goddard, Kansas, USA

Reviewed: Mar. 13, 2012

these are sooo delicious! i had to make some modifications based on what i had on hand, but they still turned out amazing. i did use instant oats (since that's all i had), natural peanut butter instead of almond butter, omitted cherries, and did a mix of semi-sweet chocolate, white cchocolate, and butterscotch chips and they were sooooo good! didn't have to add the extra egg like other users did. boy o boy is this a calorie bomb though, but considering how nutritious it is i'd say it's worth it! =)

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Reviewer:

DVINEGRACE83

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Mar. 3, 2012

Awesome and super flexible to meet dietary needs. I used two eggs, replaced the brown sugar with 1/3 cup Stevia (cup for cup style), added 2 tbls chia seeds to dry ingredients, and subbed melted coconut oil for canola. I used gluten free oats and gluten free flour. I, too, ground the oats in the food processor, and everything mixed really well. Flatting the cookies before baking them worked best for me. I can hardly make them fast enough to keep up with the family. I've been experimenting with breakfast cookies for a while, and I love the fact that these use so little regular flour. These are the best I've tried yet, and they are really healthful as well. Thanks so much for sharing this recipe!!

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