By Chef mariajane on September 17, 2009
"A very tasty and healthy cookie for everyone!!"
Serving Size: 1 (25 g)
Servings Per Recipe: 28
"Mmmmmmmmmmmmm! Made these as written except I used all whole wheat flour! Baked in convection oven at 350 degrees for 6 minutes, let set on sheet for 3 minutes and cooled on rack. They were soft and delicious!! They are definitely something I will be making again!!! Yummy!"
"This recipe is yummy! I used 1/4 cup apple sauce and 1/4 cup butter instead of full butter called for. I also replace any recipe that calls for regular/wheat flour with 1/2 spelt and 1/2 oat flour and always use brown sugar in place of white sugar :) have to make them as healthy as possible! In doing it this way the batter was pretty runny...so I just plopped a teaspoon full on the cookie sheet and didn't do criss cross pattern. I will definitely be making this one again!"
"These are fabulous! The texture is perfect!"
"looking for recipe with flax seeds. Tried these and they came out perfect. Highly recommed them"
"Very Tasty, a good way to get your omega 3's"
"I added extra whole flax seeds (about 1 heaping tbsp) to the mixture therefore reducing flour content by abit. I also followed the 5th comment of subbing 1/2 of fat for apple sauce. I didn't use butter as well - but organic coconut oil. I love cinnamon so threw in some along with freshly ground nutmeg. I'm a diabetic (Type 1) - so these are very healthy bolus (insulin) worthy - I'm figured with my changes they're about 13 grams of carbs for those of you who are diabetic! Remember - maybe abit less - if you add some whole flax seeds like I did. This recipe will now become part of my fav cookie to make up (and dead easy). The picture I've posted (my DH likes chocolate chips)."