For being as healthy as they are, these were delicious! I served them to a group of women, and they couldn't believe they were "healthy." Everyone wanted the recipe. I didn't freeze the dough before baking the first batch. Yes, the dough was sticky, but they baked just fine. I refridgerated the dough and made the rest of the cookies the next day. They weren't as moist and I ended up throwing them away. I did use freshly ground cloves and I think that really helped with the flavor.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
What an interesting recipe. I followed the recipe exactly, except I decreased the sugar to 3/4 cup, which still made them plenty sweet. I froze the batter for 30 minutes. The first few cookies were somewhat difficult to shape into balls as the dough was pretty sticky, but it worked. With time however, the dough quickly thawed and it was impossible to roll into balls, so I just made them into drop cookies. They spread a LOT in the oven, leaving me with domed cookies. They really do need the 5 min. on the pan becasue they are very soft - like angel food cake, and remained very soft. I would call these cookies very cake-like, or even like muffin tops. They taste delicious (they were gone QUICKLY) but I am not sure if they are supposed to be this incredibly soft and muffin/cake like. I used homemade applesauce, maybe that is why? Never the less, these are increadibly tasty soft cookies, I will make again using the drop cookie method.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account