Reviewed: Feb. 6, 2012

These are hands down, the best cookie i've ever made. I recommend not touching the recipe at all. you MUST roll the tops in the sugar/cinnamon. OH these are really fantastic. Thanks SO MUCH for this recipe! HUGE HIT!

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Reviewer:

pugariffic

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

These were a disappointment. I followed the recipe exactly, but the results are poor. The cookies spread a lot despite chilling the dough, I did add a bit of salt but still feel something is missing and I also thought they seemed a bit greasy. I did use WW Pastry flour, could that be the problem?

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Oct. 11, 2011

Awesome! Crispy, crunchy. These cookies have a wheaty and airy texture to them that gives them a sense of being lighter in calories even though are a cookie. My family loves them. They have become a favorite.

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deenabakes

Cooking Level: Expert

Home Town: Mount Pleasant, Iowa, USA

Reviewed: Sep. 12, 2011

Very good! And really easy to make. My 5 year old daughter rolled the balls in the cinnamon sugar mixture for me. It was fun. Thanks for the great recipe!

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Reviewer:

Mommymelody

Cooking Level: Intermediate

Home Town: Derby, Kansas, USA

Reviewed: Sep. 8, 2011

Made these healthier by using egg substitute and light margarine. I baked them for 9 minutes on parchment paper- perfect! As a side note, if you do not like whole wheat, these cookies will not be your cup of tea. Most of the grains that our family eats are whole grains, so these cookies are right up our alley!

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Reviewer:

Sarah P

Reviewed: Sep. 6, 2011

These are great! I followed the recipe exactly and the flavor is great, the dough is easy to work with - I really love these! We all did. I brought some to a cookout and everyone there really liked them too, they were surprised to learn that they were made with whole wheat flour. I will definitely make these again - yum!

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 2, 2011

These are great. I substituted the brown sugar and white sugar with Splenda brown sugar/Splenda mixture and a teaspoon of baking powder for the baking soda and cream of tartar (because I didn't have any cream of tartar). These turned out delish and felt a little bit healthier!

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Reviewer:

mssmith09

Cooking Level: Intermediate

Reviewed: May 4, 2011

I've been looking for a wheat cookie with flavor & this is it. I made changes after reading reviews to better suit my personal preferences. I used 1/4 c butter & 1/4 c I Can't Believe It's not butter STICK to cut back on fat. Used 1 c whole wheat flour and 1/2 c all purpose white. Also accidentally put the toppings in the cookie since they weren't separated in the recipe, but it gave them lots of flavor. Rolled them in the cinnamon & sugar topping which I doubled. Really good, going to try to use the Splenda sugars next time & will update this!

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Reviewer:

Paula H

Reviewed: Apr. 8, 2011

Delicious! I love that these cookies are so flavorful and yet they're so low in sugar and high in fiber. Wonderful! The only thing it that I think in my oven they cooked really well at just 7 or 8 minutes. Other than that, these cookies are wonderful!

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