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Showing 1-4 of 4
on February 24, 2010
Wowee, these ARE yummy! I did drop the sugar a smidge, down to about 1/3 c for a full batch. I used 1/2 c dried apricots and 1/4 c shredded unsweetened coconut for the dried fruit, and added a hearty shake of cinnamon to the batter. I don't know what inspired it, but believe it or not it all made for a great combination. I made half a batch (silly me) and got 17 cookies when dropping by rounded tablespoons. I am so excited to serve these to DS tomorrow for a special breakfast! He needn't know that mommy sampled LOL. Made for Veg*n Swap 19.person 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
By Chef #512461
on June 24, 2012
on December 20, 2010
Excellent! I also used regular flour for this and it worked fine. I also omitted the applesauce since I didn't have any, and it didn't seem to affect the taste. These were so easy that my 10 year old son helped me make them and really seems to enjoy eating them, too! Thanks for a great new recipe.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
on November 20, 2009
I love these 'cookies' and can't wait to have them for breakfast - what a treat. I did not have whole wheat so used all purpose flour. I used 1/2 cup dried cranberries, added a few fresh raspberries and 1/3 cup of semi sweet chocolate chips. YUM! Lots of flavour and great texture! Made for Sweet Traditions Tag.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
Serving Size: 1 (75 g)
Servings Per Recipe: 12