First of all the things I liked about this recipe. It came together quickly with pantry items (normally- I was out of whole wheat flour though so had to grind my own in the coffee grinder. It was much more hearty but I took that into consideration.) The dough was plenty dry. The first time it came together perfect and the 2nd time it was a little too dry so I had to add some more milk. Love that there is no need for the dough to rest. Also smelled good while baking but the finished cookie doesn't have very much spice flavor. As far as the flavor goes... I guess it depends what expectation you are going into it with. I notice that you call them "thins" not cookies so perhaps I had unrealistic expectations. If one is used to eating vegan and low sugar then they will love these. We are omnivores and tend to eat traditional sweets so I felt they were too dry and not sweet enough. Ironically, my 5 yr old daughter who was making these with me really liked them. I guess I should feed her healthy goodies more often!
Great cookie, and so simple and easy! A friend of mine made them "normal" and told me to rate them with five stars, and I made them gluten free with a mix of rice flour, tapioca starch and buckwheat flour. I used almond milk, and they turned out so wonderful! Thanks for sharing this recipe!
Made for New Kids on the Block.