Added a small banana, substituted 1/2 cup agave nectar (about) 1/4 cup of brown sugar for the Sugar, turned down the temp a little bit (to 400) - and these were ah.ma.zing!!!!
I have been making these cookies for years now. They are so crazy good. I bring them to parties and I get half a dozen requests for the recipe. No one knows they're vegan and no one needs too. They are delicious - period. One thing I'll add is that I make a healthy version for my kids that is equally popular (with them and others). I halve the sugar (always brown here!), I put 1/2 cup choc chips and 1/2 cup raisins, 1/2 cup pecans and then whatever else - chia seeds, sunflower seeds, flax, etc. They are so chock full of good stuff and they taste like a treat. My four year old - very picky eater - would never stop eating them if I didn't intervene. She cries when I stop her at three. So glad I came across this recipe. I really can't say enough. Make them. Eat them. Serve them. So good.
I wanted to love these based on all the reviews, but they were just okay. I used a small banana and substituted with agave for some of the sugar. The consistency was like that of a muffin with a slightly crusty exterior. Won't bake again in a hurry, but still edible.
These cookies are amazing. The only reason I gave them 4 stars is because in both batched we've made, we have had to add at least another 1/4 cup of milk. Other than that, these are PERFECT. They are the first cookies my husband has made, and he's going to make his third batch today to take to work. So good!
Absolutely delish. I have made these time and time again and will continue to do so. Thank you so much for posting the recipe.
Oh, YUM. Thank you very much.. I will keep this recipe forever. I cut the sugar down to 1/2 cup, and it left the cookies perfectly sweet. You rock!!
I followed the recipe almost exactly (used 2/3 c sugar) using peanut butter. The cookies came out good, but I did not find them as excellent as the other reviewers. They are dense. Also I would recommend flattened the batter before cooking, and maybe reducing the temp to 400. I also think given the peanut butter, the salt is not needed. Decent recipe, I just didn't "love" as much as others
These biscuits are devine... really. I reduced the sugar to 3/4 and that was very sweet so next time I'll be going down to 1/2-1/3 cup. I used peanut butter and walnuts and we loved them. They are soooo quick to put together. I also used wholemeal spelt flour. I made 14 bisuits (65grams each) and cooked them on a slightly lower temp for 13 minutes. If anyone is interested when made into 14 biscuits they are 7 WW points each. I will also try making them with sultanas instead of chocolate and making them slightly smaller. Thank you very much for posting
I have never baked anything vegan before, so I was worried they wouldn't turn out... but I was very pleasantly surprised! The only thing I found difficult was the cooking time... I couldn't really tell if they were done after the 10 minutes, so I left them in for a few more, then put them on aluminum foil to cool (and finish cooking). My family isn't vegan but my boss is, and I wanted to bring some cookies in for a work meeting, but I'm not sure if they will make it to tomorrow - my family loves them!
Such an easy recipe - I just throw everything in the Cuisinart and go. I have made all kinds of flour and nut butter substitutions - and even done an oatmeal raisin version - and I have to say - these cookies are the most delicious, idiot-proof, vegan cookies I have ever tasted. Thanks Nicole_85 for sharing these:)