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 love this recipe! I've tried many variations. My favorite so far was when I substituted the chocolate for carob chips, sugar for 2/3 cup brown sugar, I used a banana rather than oil, and added unsweetened coconut. So delicious! Thank you so much!
It was very good, but I had to simplify it by using a Betty Crocker oatmeal cookie mix instead of these ingredients: 1 cup sugar 1 cup whole wheat flour 1?2 teaspoon baking soda 1?2 teaspoon salt 1 cup rolled oats The store-bought mix measured to about 3 cups, so I used the rest of the ingredients in this recipe instead of butter and eggs recommended on the package. Turned out great. My husband was on a vegan lent diet and loved them. And I saved a bunch of money since I didn't have to buy more rolled oats, wheat flour, and sugar than I would've used.
This was great, I used chunky peanut butter, 1/2 cup of sugar and replaced half the flour with polenta after seeing it in a Betty Crocker recipe. It's a REALLY yummy change of flavor from regular cookies and gives it a heartier flavor. No joke. Try these.
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