Thank you thank you thank you! These cookies are beyond belief they are so good! Because of dietary restrictions related to my son's asthma we do not use dairy or sugar in our house and these cookies were an amazing start towards a dessert we can all enjoy. To make them work for us I omitted the butter and dry milk, replacing them with a combination of 2 cups of milled flax seed and a half a cup of soy milk. I also replaced the chocolate chips with unsweetened carob chips. Obviously that is A LOT of changes from a traditional cookie recipe so I was shocked when I was able to bring them to a lunch play-date and the other kids actually ate them! Thank-you, it means so much to my son to be able to share with other kids. They are already on high request at our house and I think that we will be making them to have on hand.

Taste was good, texture a little grainy...the other girls in my small group liked them a lot.

Fabulous! Loved them. They were gone in a flash.

I like the whole wheat option. Very soft texture. Very salty. Seems to have twice as much salt than standard cookie recipe.The flavor and texture improved when eaten cold so I kept them in the fridge.

Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie.

it was delicious. i did not add the powdered milk. and used half a cup of butter instead of one cup. fantastic!!

My family and friends enjoyed these healthy cookies.Sine I did not have pecans or powdered milk,I used crushed walnuts and liqiud fat free milk and also added some dried cranberries. I will definately make these again!

Taste great for being a more healthy cookie, but cookies fall apart easily after baked.

Excellent cookies - surprisingly easy to make and very good. My only issue was with cooking time - I had to bake them 13 to 15 minutes to get them firm enough to remove from the cookie sheet, but other than that I had no problems with the corrected recipe. They turned out medium-dark brown, but stayed soft and chewy.

** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the trouble people are having with it. Instead of spreading all over the place, these cookies should be rather cake-like, and they shouldn't spread much at all. I then looked at the recipe, and realized there's a typo - YOU NEED TO USE 2 1/4 CUPS OF WHITE WHOLE WHEAT FLOUR, NOT 1 CUP!! I have no idea how this typo crept in - I can't imagine that I would have submitted it that way, but who knows? Maybe I did. I'll try to get the site to fix it. Thanks!

Excellent cookie. I used 2 cups of regular whole wheat flour and 1 tablespoon of vanilla.

I baked it as a bar cookie. Maybe I did something wrong, but my high hopes were definately dashed on this one.

Sorry, but these proportions must be wrong...all runny and not really a good taste. I think there should probably be more flour. Please repost if you can figure out the problem. Would like to find a good recipe with honey, butter, and whole wheat flour.

I had high hopes for this recipe as it called for honey and whole wheat flour instead of refined white. The batter was a light consistency but held its shape until placed in the oven. Therefore, once it began baking it spread out considerably and actually made a complete mess in my oven. It would probably work well if it was cooked in a cake pan and not on cookie sheets, and just cut it afterwards as bars.

An excellent cookie without refined sugar or white flour! My family loved them! I didn't have pecans so I substituted dried cranberries and they went very nicely with the chocolate chips!

These are little more cake-like than most cookies, but I was definitely surprised by how good this was. Everyone who tried it loved it, too! I changed it by using liquid milk, omitting the pecans, spreading it in a cake pan, and baking it for 12 minutes, and it was great!