Reviewed: Dec. 6, 2007

I've been trying to hone up on my baking, and these wonderful cake-like, banana bread-like cookies are out of this world! The only modifications I made was that I used regular all-purpose flour and used whole eggs, not just the whites. I doubled the recipe and followed the recipe word-for-word and they were such a big hit in my house! My husband loved them so much, even my picky 5 year old son! I will for sure be making these again! You guys have to make these! Thanks for this wonderful recipe, it's totally a keeper!

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Reviewer:

MamaChef

Reviewed: Oct. 26, 2007

These remind me of the banana bread muffins my mom made when I was growing up. They made my house smell lovely. They cookies aren't too sweet at all and I used 2 very ripe bananas. I also soaked my raisins in hot water while I was mixing the batter up to make them nice and plump. These definitely have a cake-like consistency inside, but are very good. Plus, they are better for you than many cookies. Next time I might add a pinch of ground cloves for a bit of spice and maybe a 1/2 cup more oatmeal. Thanks for the recipe!

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Oct. 25, 2007

these really do taste like muffin tops rather than a cookie. they are yummy especially considering the healthy ingredient list. the kids liked them.

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Reviewer:

clarissa

Reviewed: Oct. 12, 2007

Very good cookie, satisfied my sweet tooth. It was an EASY cookie to make. I did omit the raisins and added chocolate chips. There are so many flavors in this cookie so a little goes a long way, so only add about a 1/4 c. of chocolate chips if you go that route. Wonderful recipe, will definately make again!!

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Reviewer:

Hollie

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: Sep. 30, 2007

my kids & i really enjoyed these! i substituted 1/2 c honey for all of the sugar, added 2 bananas instead of 1, 2 whole eggs, 1t vanilla, 1/3c vanilla yogurt & only 1/2c oats. i baked them at 325 for 11 1/2 minutes, & they turned out cakey & soft.

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Reviewer:

Toby

Reviewed: Sep. 24, 2007

these are my favorite healthy cookies and i make them all the time! i make some alterations: i cut back on the white sugar (only 1/4 cup) but keep the 1/2 cup brown sugar, and i use 1 cup of whole wheat flour and 2 cups of oats. this makes the cookies softer and more moist. if cookies don't flatten on their own, you can flatten with a fork before baking. they make a GREAT snack!!!

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Reviewer:

ceci

Cooking Level: Intermediate

Reviewed: Sep. 9, 2007

DON'T BE DECIEVED BY THE PICTURE!!!!!! these cookies (or should i say "cookies") are hard and dry. they don't flatten out in the oven, and they are more like a kind of granola if you ever get around to eating them. very disappointing.

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Reviewer:

bachbuff16

Reviewed: Jun. 22, 2007

Use whole wheat PASTRY flour!! I have made this recipe twice, and the thing that I recommend is to use whole wheat PASTRY flour for all the flour called for. The pastry flour is finer than the all-purpose whole wheat flour, but you still get the goodness of whole wheat, and the cookie stays moist. I left out the raisins. My husband at first said they taste healthy (as a negative), but after eating a couple he decided along with the rest of us that they are a great, healthy cookie!!

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