By Neece on June 08, 2004
Photo by GpaCook
Photo by GpaCook
"These cookies are DELICIOUS and Healthy too! My husband and I are on a low carb diet and really missed cookies, so it took awhile for me to come up with this recipe. Even if you aren't on a low carb diet, you'll love these."
Serving Size: 1 (77 g)
Servings Per Recipe: 16
"Whoaaa,,,these are NOT low carb?.38.2 for 1 cookie?. Be careful Low Carbers"
"These cookies give me so much energy I can't do with out them. Two cookies on my break at work have an amazing effect on my afternoon-falling-asleep-problem--T Thanks so much!!!!!!!!!!--LisaJo My changes: I use Wheat Bran because I can't locate Oat Bran. I use Soy Protein Powder and then and 1.5 tsp's of vanilla to the egg/butter mixture. I use 1 cup of Craisens instead of raisens. "
"I was looking for a high fiber cookie and these cookies not only fit the bill but tasted great as well. I expecially liked the taste the ground almonds provided. I used 1 cup brown sugar, 1/2 cup white sugar instead of Splenda. I used honey in place of molasses and 2 tsp. vanilla in place of vanilla protein powder (which I could not find). I also added 1 1/2 cups flour. I'm sure with all my changes the cookies are no longer low carb, but are still high in fiber. Thanks for the recipe."
"Excellent cookies. I used brown sugar, rather than a sugar substitute. Thanks for a great recipe!"
"It came out great... But not as creamy... Ah.. Needed vanilla. I substituted raisins with cut up plums. I also substituted oat bran with Special K's protein cereal. Gonna do this again with the vanilla."
"This recipe is off. Way too much butter. The cookies melted on the cookie sheet. Inedible, what a waste. Too much sweetener too. Had such high hopes for this recipe. Don't bother."
"These cookies are a hit... I made a few changes out of necessity... 18 packs of sweet in low instead of splenda, 1/2 cup whole wheat flour instead of oat bran, 1/3 cup each... walnuts-pecans-almonds, margarine instead of butter, 1/4 cup flax meal and I soaked my raisins overnight in 1 teaspoon of rum and 2 tablespoons of coffee. I used a small scoop (about size of melon baller) pressed them down and baked 6 minutes... For the ones that like sugar I made a very thick powdered sugar icing with a teaspoon of vanilla and water as needed to make thick but spreadable. Let icing set before putting away. If you are not going to eat right away, put in container and freeze or they will spoil... enjoy!"
"Absolutely delicious! Thank you!<br/>TO: those who did not like the recipe, you can add or sub your own ingredients to your liking but do not tell others "Don't bother"...it's good to leave your feedback, but let's all be positive, everyone has their own opinion and can find out for themselves whether or not they like this recipe."