By Lori Anderson on February 12, 2004
Photo by Jaki Jean
Photo by Jaki Jean
"This is a spicy yummy healthy cookie that your kids and you will enjoy. I am trying to concoct a "breakfast cookie" for on-the-go mornings."
Serving Size: 1 (69 g)
Servings Per Recipe: 18
"I'm really enjoying these soft, moist little cookies. I ended up using 1/3 cup of applesauce and then sliced up an apple into tiny pieces to add at the end. I think the consistency of the batter was just right and would have been too runny with the extra applesauce, plus the little bites of apple make them taste like "Fall" as my DH said. I decided to also use 1 cup whole wheat flour, 1 cup white flour, and 1 cup oats because I didn't want them to be too much like oatmeal cookies. Overall, I'm very happy with them and will make them again when I want a taste of Fall!"
"These are very yummy and will make a nice afterschool snack for my son! I was also confused about all the references to chopped apples. I used applesauce per the recipe and the results were great. And they made the house smell fabulous!! :)"
"A cookie all on its own. This is not a regular cookie, it's moist and delicious, and definitely hits the spot!! I fallowed the recipe except for using white flour instead of whole wheat, and baked off half of them. Adding some pumpkin seeds and raisins to the remainder of the dough was the best decision I made so far today. If you rehydrate the raisins for 5-10 min before adding them they will be so yummy!"
"Very good and easy! I chopped apples instead of applesauce. Other than that, I followed recipe as is. Thank you!"
"There are 2 reviews that suggest to chop the apples smaller but I only see "applesauce" listed as an ingredient. Are chopped apples a missing ingredient ?"
"These were a great treat. My kids didn't even realize that they were relatively healthy. I followed the recipe exactly and they were delicious. Next time I would chop my apples a bit smaller, but otherwise I wouldn't change a thing. They are the perfect snack for nut-free schools."
"I think I died and went to heaven! I don't think I have tasted a cookie this good since I ate one of my chocolate chip ones. The only changes I made were to use mashed carrot (I had this on hand and use carrot, pumpkin, and sweet potato interchangeably), and I used Land O Lakes butter/canola. I also used muffin cups and cooked them as muffins for 20 minutes. They came out perfectly. This is definitely a keeper for quick breakfasts and lunch boxes. Thanks for such a healthy alternative."
"Really good. I used 1/4 cup applesauce & 1/4 cup butter, Splenda & 1 cup oats. I'd suggest chopping up those apples really small so they're distributed through the recipe nicely. The cookies don't really spread like normal ones so don't be surprised! Very good & healthy. Thanks so much! "
"As a portable breakfast, these are tasty, tender, filling, and nutritious. Orangey-brown and lumpy, they are not dainty little morsels, and I might not serve them at a tea party, but for a meal-to-go they are fantastic."
"I was looking for a way to use up some apples, and this recipe fit the bill. These cookies were easy to make, and come out of the oven soft and chewy. I will be making these again! "