By copydiet2010 on August 22, 2007
"I've been experimenting with this recipe for a while. The texture is excellent! Very similar to non-vegan cookies. And I was very pleased that these stayed fresh in Tupperware for a week. Perhaps they would've kept longer, but they were all gone! This recipe yields a lot of cookies. I froze half the batter in plastic wrap for slice 'n bake cookies later. They worked great!"
Serving Size: 1 (41 g)
Servings Per Recipe: 24
"These were so good! I made some changes. Used mostly white whole wheat flour because I did not have enough whole wheat pastry flour and that worked fine. I used a whole egg and did not use the spices. Instead of raisins I added chopped walnuts and cranberries."
"I wasn't too impressed with this. I expexted them to flatten out, but not as much as they did. Way too thin and the peanut butter was really distracting. The way they spread out might have something to do with the amount of oil...way too much. It was a good effort, but I won't be making these again."
"Excellent cookies! Great flavor. And I like the texture, which is different from the texture of typical oatmeal cookies. These turned out thin and chewy. I'll definitely be making these again."
"Amazing cookies! I made them with only white sugar and plain flour, and they taste wonderful! They make being a vegan so much better. Me and my vegan boyfreind can't stop eating them!"
"Loved this recipe so excited to find a good vegan oatmeal cookie. I used soymilk and I added a little more pastry flour got afraid cookies would be too hard, they turned out perfect. Can't stop eating them."