I was looking for a good gluten free cookie recipe and this one fit the bill. Although not usually one to change a recipe and then rate it, like others suggested it needed about a cup and a half of liquid (I opted for soy milk). I also pureed the beans and milk together and added a pinch of salt. You can pretty much change the dried fruit choices to your liking. The outcome was a moist, dense cookie. Will definitely keep this recipe. Next I will try dried cranberries, white choc chips, and macadamia nuts.

Loved this recipe; made similar changes as others did; used ff milk and egg substitute; cooked it for about 4 hours and it was perfect; will try half splenda the next time to lower the cals more; it's so easy, will be a staple dessert from now on!!!