By Auntie J on May 06, 2005
Photo by DogAndCatDoc
Photo by DogAndCatDoc
"Recipe was posted in the Carbo Canteen at www.coolrunning.com. I have made both the banana and the pumpkin versions."
Serving Size: 1 (863 g)
Servings Per Recipe: 1
"We made the pumpkin version into bars. Though they are not really that sweet, they make a very hearty breakfast when warmed-up and topped with a bit of peanut butter. We will probably make these again, but with raisins inside to make them a bit sweeter."
"I made the pumpkin version and it turned out pretty well, considering there is no oil or white sugar added. I made it in a 9" x 9" pan, and they turned out very moist with a nice, chewy texture. My only critique is that I felt the bars could use a little more flavor, like a kick of something - more spices perhaps. Other than that, pretty good for such a healthy recipe."
"These are very delcious, healthy bars(or cookies) that are great for an on-the-go breakfast or just for a snack! OH and by the way, these cookies(or bars) freeze great! Thanks for the recipe!"
"WOW! These just came out of the oven...oh my! My kids are gobbling them up and since they are so healthy...no need to stop them. I don't eat flour or processed sugar, so I didn't use the 1 cup of flour. I ground up steel cut oats in my food processor until it got flour-looking and added the remaining 2 c of oats, so there are a ton of oats in these little babies. 5 stars, hands down!"
"Followed the banana version of the recipe, but I don't love how they taste, but really I want to try this recipe again following the suggestions of adding dried fruit (also want to try precooking the oats too).
Right now I usually eat one for breakfast topped with vanilla or blueberry yogurt. Also have been giving pieces to my doggie as treats and he's loving it.
Thanks for the no-fuss recipe, it's nice to see ones that have such healthy ingredients and lots of room to experiment :)"
"Very good but needed just a little something. and I used 1 C raisins too. Next time may use 1/2 powdered and 1/2 fresh ginger."
"I made the pumpkin version and they came out looking just the photo from DogAndCatDoc. Subtly sweet and an excellent choice for breakfast or tea time. These aren't too cookie like,though more like an oat cake/bar."
"I thought these were perfectly sweet and i loved the more well done edges of these cookies. I added raisins and walnuts and used the pumpkin/unsweetened applesauce version of this recipe. I think that if I would have made these without the raisins and walnuts something would have been lacking. My husband who is not a dessert, raisin or walnut kind of guy gave these 5 stars too. I will make these often and not change a thing!! Like other raters have mentioned, the cookie does need to be flattened before baking as they do not spread out."
"I made the pumpkin/applesauce variation in a 9x9 pan. I'm always seeking yummy recipes with minimal amounts of healthier sweeteners, so I wanted to love this simple, easy, quick recipe. The prep time was far less than 10 minutes for me! It has great potential, but to my taste, something was missing. Diced apples might be a nice addition, and I will probably try the banana version sometime and see if I like that better. Maybe something as simple as a pinch of salt would add the extra dimension I'm looking for..."
"I'm sorry, but these really just didn't work for me. They didn't taste like anything and I was so suprised because there was so much flavor put in them, yet none if it came out in the finished product"
"These were great! I made 'em with bananas, and tossed in a handful of crystallized ginger, walnuts, and (by accident) tart dried cherries. (I meant to use raisins, but great recipes are created by accident!) I made 'em as drop cookies and got 36 large cookies out of them. I think these are much, much better than they sound from the recipe; if you're reading this review, try 'em! Thanks for posting this."
"My first bite - I was a bit underwhelmed - but the subtleness of the sweet was enticing, and now I love them ESPECIALLY because the recipe is so flexible and there is no dairy, no eggs. Just the sub I've been looking for to replace store bought breakfast bars. Thank you!"
"Very nice. I added a handful of chopped dates, baked on 170C for 20mins and they came out lovely. I used 1 banana + 1/2 cup applesauce, and substituted molasses for sugar-free maple syrup. Also added some mixed spice as I only had 2 tsp of cinnamon left. Spice mixture was fine; I thought 1 tsp ginger was just right. Thanks for the recipe!"
"these things are soo good! I made some and froze most of them so I could ration them out for lunch. I ended up forgeting about them for a few weeks and i just found them yesterday! they are still great! i actually like eating them frozen too!"
"Not bad at all! Quite good, for healthy! I doubled it, then added 1 c. raisins and 1 c. nuts. Next time maybe I will try 1/2 molasses and 1/2 Splenda."
"These were pretty good for being so healthy! I was hoping they would taste like five stars, but without the fat, I don't think that's possible. I also don't know if I would call them a "cookie".. more like a bready granola bar. We had them for dessert last night and then for breakfast again this morning. :) I one and a halfed the recipe and put it in a 13x9 pan for 25 minutes. The only substitution I made was to use fresh ginger rather than ground. I will try these again doing the pumpkin version and probably use even more ginger! Thanks for a great recipe that I don't have to feel guilty about feeding to my kids."
"I love that these cookies holds its shape when bake, better flatten them before placing in oven. I reduce the amount of ginger to 1/2t and cinnamon to 2 t. It turned out to have a just a hint of ginger and a more distinct cin and banana taste. I use 1/4c pancake syrup & 1/4 c honey instead of molasses. i love that these are healthy crunchy cookies (i love them crunchy and hard so i baked them more than 20min)"
"these came out very nice. they are moist and fragrant, i love the earthy-comforting taste. i love anything with oatmeal, and this recipe is a keeper. a great thing to grab for breakfast on your way out the door! i followed the recipe, and added little zante currants that i had on hand. i see great possibilities to add other dry fruit and nuts. being from vermont, i really want to sub that molasses with maple syrup also. i love a recipe that gives me room to create. thank you!"
"I made these to take on a camping trip for Father's Day. Turned out wonderful as a bar cookie. The combination of banana, ginger, cinnamon and molasses is heavenly. I used almond extract instead of vanilla. Ate two of them and put the rest in the freezer. I will try to remember to report back on how well they freeze. Thanks for a simple and delicious cookie recipe!"