Reviewed: Aug. 19, 2008

These didn't taste exactly like cookies, but they were very good and actually very sugary, even though I substituted sweet 'n low for the white sugar.

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KKH3


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Reviewed: Aug. 14, 2008

Awesome recepie! Because it uses almost no fat, it was completely unexpected! I used half whole wheat and half white flour and added nutmeg which really added to the recipe. I highly recommend these! p.s. even my guy friends liked them

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Assiya


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Reviewed: Jul. 20, 2008

Great recipe, I am 8 month pregnant and craving sweets! However I also have gallstones so I can't eat much fat. These were a life saver! I used half whole wheat flour and all brown sugar added some diced apples to the mix. Yummy! Even my husband ate them up! Thanks!

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ajnelijahsmom


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Reviewed: May 6, 2008

this batter was so thick and pasty. I ended up adding 1 egg white to help moisten up the batter. the cookie was rubbery and tasteless. My husband wouldn't eat them.

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gerimarie


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Reviewed: Apr. 29, 2008

Exactly what i was looking for. As a college student without much in the pantry, these were sooo easy and a great, guilt-free snack while working on finals. I shared them with people on my floor and everybody raved about them. Nobody could tell that they didn't have butter, oil or egg. Also, I chopped up some apple and threw that in as well to give it more apple flavor...I did this also because i only had 1/2 a cup of applesauce, but i think it really added!

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mlledanielle

	Cooking Level: Intermediate Home Town: West Windsor, New Jersey, USA
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Reviewed: Apr. 15, 2008

VERY good for healthy cookies! I just made a couple changes: (1) I did a little over 1/2 cup of white flour and 1/2 cup of wheat flour to make them a little thicker and (2) I added more cinnamon, along with some nutmeg and cloves to give them some extra flavor!

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Cait


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Reviewed: Apr. 10, 2008

I FOUND THIS RECIPE WORKS GREAT WITHOUT THE BROWN SUGAR. IT IS STILL MOIST AND HAS GREAT FLAVOR. ALSO TASTE GREAT WITH CHOCOLATE CHIPS ADDED.

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FRAN


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Reviewed: Mar. 18, 2008

this recipe was super easy. however, you get out of it, what you put into it. it really tasted like cruncy applesauce to me. i won't try this recipe again.

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Jennifer Morgan


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Reviewed: Feb. 24, 2008

I made this twice so far. The first time, I made them as drop cookies. It was so-so. But today, I made them using a 11x7 pan. It's fantastic. It's soooo much better when it's made in a bar form. Try it!

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Rachel


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Reviewed: Feb. 24, 2008

These were so simple and what you would expect for a fat free cookie. If you are used to the consistency of butter/egg less cookies, these are pretty good.

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Crystal Clear

	Cooking Level: Intermediate Home Town: Long Island, New York, USA Living In: Queens, New York, USA
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Reviewed: Feb. 11, 2008

This is a great recipe! I added two tablespoons of olive oil, and they came out great. Thanks!

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pamala

	Cooking Level: Expert Living In: Redwood Valley, California, USA
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Reviewed: Jan. 25, 2008

My housemate and I made these tonight, and we agreed that our review really depends on what our expectations were going in...mine were for a lowfat cookie, so I wasn't too disappointed (minus the rubbery texture maybe), whereas my housemate was expecting a cookie more akin to the real deal. Not sure if we'd make again...I think an egg or egg substitute might be better than the applesauce.

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prema


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Reviewed: Jan. 25, 2008

I had to add extra water to thin out batter, but my children ate the whole batch in two days!

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Kitty117


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Reviewed: Nov. 10, 2007

I followed SUCCUBUS' recommendation and added two tablespoons of peanut butter to these cookies. They smelled so great that I couldn't wait for them to cool down and burned my fingers trying to sample one! All of the roommates have given rave reviews. I'll make these again for sure :)

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Corinne

	Cooking Level: Intermediate Home Town: Pennington, New Jersey, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Oct. 14, 2007

surprisingly very good for a healthy cookie. I put dried cranberries instead of raisins and they turned out so moist and chewy. I will probably be making this again with other variations. I'm very impressed.

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VIRGOVICKY

	Cooking Level: Intermediate
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Reviewed: Oct. 3, 2007

This was a tasty recipe, with a few adjustments, i added chocolate chips instead of raisins, added no walnuts(deadly allergic!) They turned out yummy for egg-free oatmeal cookies!

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Kaitlin

	Cooking Level: Beginning
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Reviewed: Sep. 7, 2007

Great cookie. However, I added about 1/2 c. more oatmeal, and 1/4 c. more flour, because they're just too sticky without it. And, to make them more like my mom's recipe, I added 1/2 tsp nutmeg, 1/4 tsp. cloves, and about 1/4 tsp. more of cinnamon. The cookies will not flatten out if you make them this way, so you'll have to flatten them on the cookie sheet. All in all a good low-fat recipe!

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