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    You are in: Home / Recipes / Ginger Oat Cookies (no White Sugar Added) Recipe
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    Ginger Oat Cookies (no White Sugar Added)

    Average Rating:

    25 Total Reviews

    Showing 21-25 of 25

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    • on November 26, 2005

      Sorry to buck the tide here, but this was NOT a hit. I chose to make them as a bar cookie, and that was not the problem. The texture was fine. But the taste was NOT popular around here. The ginger was too strong, the molasses was too, the whole thing was, well, NOT delicious. I generally like more healthful, sugar-less desserts, but this one is not on my hit parade.

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    • on November 15, 2005

      I love this recipe!!!! I used the molasses, & did not find the recipe at all overwhelming. I loved it! Anyways, I did bar cookies in a 8 in by 11.5 inch tray @ 350 for 20 minutes, & that turned out perfect for me... No crumbling, but not hard either. This is not a good cookie for those who have like 50 grams of non-natural sugar a day, but for me, this sweetness was the perfect amount. The only misgiving I had about this recipe was that these taste pretty bad after about 2 days in the fridge, so I'd reccomend baking up only the amount you can eat in 2 days. Anyways, thank you martini!

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    • on October 16, 2005

      These are wonderful! I made the pumpkin/applesauce version and baked on parchment as drop cookies (yielded 30). If you want them to look like regular cookies, you may want to form them a bit before you bake them, because they didn't seem to change shape much during baking. I used a cookie scoop, so the first ones were very round. The next batch I flattened some before baking, and thought they were a bit more attractive. I love these--thank you so much for sharing the recipe!

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    • on July 31, 2005

      This is not a super sweet recipe and certainly won't be confused with chocolate chip cookies. That said, this is a solid healthy bar cookie. I know it could be a drop cookie, but I loved the ease of making them bars. This would be great to put in lunch boxes or take hiking or to a picnic. And as easy as they were to put together they could be made after dinner at night, cut up, and then put into lunches the next day no problem. As MessyCook said it is not a really strong banana taste. Just a nice sweetness. Thanks for a keeper! (And I too want to try it with some add-ins. I made them plain this time.) Oh, and I used all molasses and found it to not have the strong molasses flavor. I compeltely understand what Messy cook means when she says she wanted to avoid it. But I found that the banana balanced it well. Thanks!

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    • on May 14, 2005

      Oooh yummy! Thanks for posting this: another great dessert that I can feel good about making and eating! These are really easy to make (I did them with my five year old sister this morning) and taste great. I made the banana version, adding 1/2 cup of raisin to the cookie dough, and I'll probably fiddle around with the ingredients now that I have this basic recipe to go from. Dried cherries, chopped walnuts, different spices, almond extract, coconut, even chocolate chips...mmmmmm imagine the possibilities! I used my tablespoon cookie dough scoop and got about 3 dozen chewy, flavorful little cookies out of a single batch. There wasn't a whole lot of "banana" taste, but they were delicious anyway...maybe I'll reduce the cinnamon next time so I can taste the banana more. I used half honey and half molasses to avoid a really strong molasses flavor, and I bet maple syrup will be good too. My brothers were happy to know that I found another good dessert WITHOUT sugar and WITH whole grains, since it means they can eat more cookies! :-)

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    Nutritional Facts for Ginger Oat Cookies (no White Sugar Added)

    Serving Size: 1 (863 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 148.1
     
    Calories from Fat 14
    72%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 162.0 mg
    6%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 3.5 g
    14%
    Sugars 7.7 g
    31%
    Protein 4.4 g
    8%

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