Reviewed: Nov. 15, 2008

My teenager made these while I was shopping today...she couldn't find cinnamon so used some apple pie spice instead, as well as Splenda brown sugar. They came out very tasty! She didn't flatten them after rolling in the cinnamon/sugar so they were very thick in the middle, but that didn't effect the flavor. They are very good, with a nice sweet "wheaty" flavor that is complimented nicely by the spices.

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Allypal

	Cooking Level: Expert Home Town: Pullman, Washington, USA
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Reviewed: Nov. 2, 2008

excellent recipe - I actually was looking for a recipe to use up my huge bag of WW flour - and stumbled upon this one. Not only did they turn out beautifully, now I have a recipe that gets some whole grains into my little ones. Thank you!

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Kellygrrrl

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Sarasota, Florida, USA
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Reviewed: Oct. 16, 2008

Yummy...I love the fact that they are made with whole wheat too!

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BRINARINA81


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Reviewed: Oct. 15, 2008

Yum. Yummy. Yummification. I made this just as the recipe says except I substituted rapadura (dried sugar cane juice, less processed sugar)for the brown sugar. It was perfect to dunk in my milk and in my Irish Coffee!

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MOMTO5KIDLETS

	Cooking Level: Expert Home Town: Portland, Oregon, USA
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Reviewed: Sep. 23, 2008

These are excellent - my favorite cookies! I tweaked the recipe a little to my liking, though, adding 1 TBSP of vanilla and 1 TBSP of cinnamon, and they turned out fantastic! I've even mixed the cinnamon right in, and they work just fine.

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CollegeKay

	Home Town: Houston, Texas, USA
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Reviewed: Sep. 9, 2008

I don't generally give recipes I tweak a 5, but this was just so good I broke my rule. I added 1 and a half teaspoons of cinnamon (instead of the 1/2), and I didn't have vanilla so I used maple extract. I don't know if I'll bother with vanilla since the maple worked out so well. The only thing I'll do differently next time is double the recipe. They disappeared too quickly.

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BOBBIEANNE


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Reviewed: Sep. 6, 2008

Yummy! My only changes: turn temp. down to 350 and don't flatten them.

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RBANIGAN


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Reviewed: Jul. 8, 2008

Yummy...1st cookie I made with whole wheat flour but they turned out really good!!!

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DaniAlexandria

	Cooking Level: Expert
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Reviewed: Jun. 23, 2008

They disapeared in no time, a big hit with the family and a healthier version....I will be making these again!!

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MAGEXDRIA


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Reviewed: May 26, 2008

A really good "healthy" snack option. I did alter; I used 2 Tbls butter and 1/2 cup applesauce, similar to another reviewer and had my doubts b/c the dough was very sticky even after I added extra flour, but these cookies turned out very tasty! My daughter liked them better than our usual healthy cookie option and that one has chocolate chips! I will still play with the ratio of butter/applesauce because I like a criper cookie - these are very cake-like in texture, but really very good even with the lower fat alteration!

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dinah


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Reviewed: May 6, 2008

Definately add another tsp of cinnamon to the sugar mixture. Pretty good.

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Rhonda C

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Eugene, Oregon, USA
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Reviewed: Apr. 17, 2008

we love snickerdoodles in our family, and this is our favorite recipe. i think they are actually better with the whole wheat than plain snickerdoodles.

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bellabirthing

	Cooking Level: Expert Home Town: Lewistown, Montana, USA Living In: Belgrade, Montana, USA
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Reviewed: Apr. 17, 2008

Yumalicious cookies! This was my first time using whole wheat flour and I can't believe how good these are. The texture is different than a regular snickerdoodle, lighter, airy even, but still very good. I will make these more often and not feel bad for eating one too many. One tip I read I'll repeat is to NOT overbake, these don't look quite done but they are. Thanks for the recipe.

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Kandiee

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Apr. 15, 2008

absolutely wonderful. I had previously tried 'editing' another recipe to whole wheat and it didn't work. My husband practically vowed never to eat whole wheat baked stuff again, but he tried these and LOVED them. By taste you cannot tell they are whole wheat!!!!

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Val


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Reviewed: Apr. 9, 2008

OK the skeleton of this recipe is EXCELLENT. The only reason I didn't give them 5 stars is because I thought they lacked something- so I added about a teaspoon each of cinnamon, nutmeg, and cloves. They are moist and delicious. I might try to turn this recipe into a REALLY healthy cookie recipe and do half butter and half applesauce, and probably cut out at least 1/4 of the sugar- these are very sweet. Enjoy!

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Amanda M.

	Cooking Level: Beginning Living In: Salt Lake City, Utah, USA
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Reviewed: Mar. 21, 2008

Came out perfect, the first time! I used my home-ground wheat, and rolled in a mixture of coarse sugar and cinnamon. Perfect crunch!

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Meg Dickey

	Cooking Level: Intermediate
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Reviewed: Mar. 15, 2008

These kinda turned out to be 'fiber cookies'. Maybe my cream of tartar was too old or something?? I might try them again with half WW, half AP.

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