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Very nice cookie! YUM! I put in less sugar & butter than recommended. LOVED them!
These were pretty tasty! I made some substitutions in an attempt to make them gluten free, subbing 1/2 C of oat flour, 1/4 C of tapioca flour and 1/4 C of oats for the flour listed in the recipe. I also used a banana instead of the egg replacer. They were soft, chewy, and delicious. Thank you!
I made these cookies last night with 2/3 cup peanut butter, an extra teaspoon of vanilla, 1/3 cup of Earth Balance for the margarine, and 2/3 cup brown sugar/Splenda mixture. I usually try to go with lower fat cookie recipes and they usually turn out disappointing, so I went all out for these & they were FANTASTIC! I baked them for about 14 minutes for a perfect chewy/crispy cookie & it yielded about 16 cookies for me. I highly reccommend this recipe! They even spreaded, which I find is rare for vegan cookies.
These were delicious!! I made a whole bunch of cookies for my mom for christmas, and she loved these!
I made these and they were absolutely amazing. I couldn't stop eating them!!