43 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Had a hard time NOT eating the batter, it was so good! Leave yourself lots of room between cookies, and don't flatten them out at all because they really spread. I made that mistake with the first tray...they were super thin and fragile. But did it right the second time and they worked perfectly. Used peanut buttter and half whole wheat. Love how quick these were to make - thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
magpie diner March 26, 2011

All my yoga friends love them.They taste better with the center a bit soft. Thanks for the lovely recipe

0 people found this helpful. Was it helpful to you? [Yes] [No]
patkochi March 22, 2011

Amazing! I changed only a couple things.....used Bob's Red Mill gluten free baking flour, brown sugar instead of white. No chocolate chips. Kept everything else and these turned out phenominal! I love that they are vegan AND gluten free all while being sooo very yummy. I lowered the cooking time to roughly 6min and they are pure perfection! Thanks so much for the recipe xo

0 people found this helpful. Was it helpful to you? [Yes] [No]
krisNriz January 20, 2011

these were really good. I did make a few substitutions.. so not sure how they compare to the original recipe.. but for food allergy reasons I had to change up a bit. Instead of nut butter, I used butter.. I know they aren't vegan now, but we aren't avoiding dairy.. just eggs and nuts. I lowered the sugar to just over 1/2 cup... used 3/4 c whole wheat flour and 1/4 c flax meal..and used cow's milk. I also chopped up a bit of dark chocolate to use in place of chocolate chips. I had to fight the urge to lower the oven temp, but kept it at 425... so glad I did! They turned out really good. Very delicate, and not exactly like a "regular" chocolate chip cookie.. but a good, healthier substitute. Thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
GertieGirl October 16, 2010

These are incredible. I may cut the sugar back a bit next time, they're not too sweet for my tastes but they'll still be good, and a bit healthier, with less sugar. I also left out the nuts as I didn't have any. Thanks so much for this awesome recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SAHS August 05, 2010

These turned out great! I used Spelt flour & Rapadura in place of the sugar. I'm not vegan, so I used butter instead of canola oil & raw cow's milk in place of soy milk. Doubled the recipe and otherwise made as stated. Turned out nicely, although I do think I will cut down on the Rapadura next time as they were a bit sweeter than they needed to be.

0 people found this helpful. Was it helpful to you? [Yes] [No]
AprilShowers May 15, 2010

My daughter is allergic to dairy & tree nuts, so I was thrilled to find this recipe because they turned out so yummy and she can eat them (I left the nuts out). I love the whole wheat flour and oats too - makes me feel like they're somewhat healthy. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
KristiJoy March 27, 2010

Great! I used all purpose flour (what I had on hand) and 1 cup of raisins in place of the choc chips & nuts. I baked them at 200 deg centigrade for 10 - 12 min. 10 was perfect. Got tons of compliments, and a batch was devoured at a potluck today. Will be making again. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Homestyle January 10, 2010

Just finished a batch of these cookies, and they came out perfect! Thank you so much for this great recipe. I used skippy peanut butter and almonds. Yummy =]] I used a little less sugar though. I'm gonna try this recipe with some spices like cinnamon and ginger for Christmas. Thanks again!! 5*

0 people found this helpful. Was it helpful to you? [Yes] [No]
Vegan_Danny92 October 28, 2009
Vegan Chocolate Chip Oatmeal Nut Cookies