What a great recipe! I dredged through flour before pan searing, and halved the hot sauce because we don't like it too too hot and lemme tell you it was amazing! I cooked this for eight people and they all wanted seconds hehe! Great stuff thanks! Oh I also wanted to mention that mine thickened up perfectly, maybe due to the flour coating. Thanks for such a delish recipe!

Reviewed On: Jan. 17, 2012

I know people like to add/change recipes. But this one is perfect as is! simple, easy, and very delicious! mmmm!

Reviewed On: Jul. 7, 2011

I'm type 2 so I've been looking for a healthier cookie recipe for when the craving gets too much to ignore ;) This is it! I made these last night and foolishly followed some other reviewers suggestions by cutting the honey in half and adding another 1/4 cup of w/w flour to make the dough more manageable. BIG MISTAKE! they tasted bland and the extra flour ruined them, making them so flaky and brittle that you couldn't even pick them up. Threw them all away after two cookies. Then I tackled this recipe again today and did it exactly as is except I also used Splenda Brown Sugar Blend in place of regular brown sugar, and it came out 1000 times better. I had friends over for dinner and they said they couldn't tell the difference between these and regular peanut butter cookies. So why 4 stars? Because I can tell the difference ;) But truly is an AWESOME, healthy, alternative to the fatty, carb filled, evil twin! Amazing for a whole wheat cookie.

Reviewed On: Jan. 15, 2009