Reviewed: Sep. 24, 2011

**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?

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31 users found this review helpful

Reviewer:

KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Garfield, Washington, USA

Reviewed: Sep. 5, 2011

Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle recipe, thanks so much, we'll be using this one often:)

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32 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 17, 2011

I didn't have walnuts, but I did have pecans (I live in Texas - they're everywhere) so I used them instead. After reading the other reviews, I decided to add another egg and more oil to make the batter a little less dry. My cookies turned out great!! Even my son who hates "healthy" recipes commented on how good they were. I'm already planning my next batch! Thanks for sharing!!

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8 users found this review helpful

Reviewer:

lisacoody

Home Town: Santa Barbara, California, USA

Reviewed: Sep. 27, 2011

Loved these cookies! I made a few changes based on the other reviews. I used Honey instead of Agave. 2 eggs. Left out the cinnamon. Used natural organic peanut butter instead of almond butter. Left out the dry cherries. And used Coconut oil instead of canola oil. My husband ate 6 and my kids devoured them after school!!

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15 users found this review helpful

Reviewer:

Gabriella

Home Town: Chevy Chase, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Oct. 2, 2011

I love these cookies! The only thing I changed in this recipe was omitting the chocolate chips. Honestly, I don't think it needs them but the chocoholics among us will disagree. I was curious what the "flattening" does, so I left one cookie unflattened as my control. The unflattened cookie tasted delicious as well, but the flat versions travel well. I baked half of the batch right away and put the other half in the fridge and baked them up a few days later. I couldn't save these just for breakfast; I ate them all day long.

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11 users found this review helpful

Reviewer:

E^3

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Oct. 5, 2011

These are great. I made minimal changes: left some of the walnuts chunky, reduced the oatmeal as recipe author suggested, and left out the dried cherries. My batter was very moist and sticky. I slightly underbaked and mashed as recommended. Texture is great. Next time I will try bananas/applesauce in place of some/all the oil.

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3 users found this review helpful

Reviewer:

Mary Beth

Reviewed: Oct. 9, 2011

Yummy! We did substitute a few things (whole wheat flour with Almond Flour), (Almond butter with Peanut Butter), (canola oil with butter), and (agave & brown sugar with raw honey). The kids all love them!

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2 users found this review helpful

Reviewer:

PNPBaby

Reviewed: Oct. 9, 2011

Love this recipe! I wanted to make cookies for my 3 year old that were healthy and tasty, and these passed with flying colors. I subbed almonds for the walnuts, and peanut butter for the almond butter. I also used date sugar in place of brown sugar, apple butter instead of oil, and omitted the dried fruit because my son doesn't like it. The final results are a moist, tasty cookie with a slight nutty flavor and a nice texture. My kiddo ate 3 right off the bat, so we have a winner. I'll definitely make these again, thanks!

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4 users found this review helpful