Thank you so much for posting this recipe. It is my new favorite cookie with a few changes. I only used half the butter (6 Tbs instead of 12 Tbs). For the flour I used a combination of almond meal ground flax seed and whole wheat instead of all purpose. I left out the walnuts and threw in some chocolate chips. It is good with chocolate chips but the bananas make it sweet enough that it would be great with out the chocolate too. I just gave my husband one and he LOVED it. Cutting back our sugar intake isn't going be so bad after all!
I think the substitution of applesauce for the butter works great. I also added the chocolate chips and used wholewheat flour. Turned out great.
My son has adverse reactions to sugar and rarely finds sugarless food appealing.He LOVES the cookies they were a huge hit.
This cookie doesn't spread out the way you plunk it on the sheet is the way it comes out. I've been subbing no sugar applesauce for the butter and adding chocolate chips. They turn out great!
It does not matter these cookies do not expand or they are brown in color (that is normal for bananas!). These cookies ROCK! I made them four times in one week and they were just as awesome each time. I did end up decreasing the amount of butter but at least 25 percent and it did not compromise the recipe.
It is delicious but the texture turned out more like a scone. This is the only reason I gave four stars. I think sugar gives cookies the crunch so without it they become something else. I do think we often can do away with sugar. Next time I will make them as muffins or drop scones.
Was hoping for more flavor but most of the taste seemed to come from the butter. I didn't like them as a stand-alone food-- but they weren't terrible under some ice cream.
I wasn't necessarily looking for a no sugar cookie but wanted something lower in fat or calories. I am glad I found this recipe. I made 2 slight changes. I used 1/2C butter and added 1/2C semi sweet chocolat chips. I am definitely glad I added the chocolate chips because without them they would have been a tad bland. I also have a major sweet tooth so that's why I added them. They were nice and soft and cake like in texture. I will definitely make these again and when I do I will probably add even more cinnamon just because I like a stronger cinnamon taste.
In my constant quest to find low sugar desserts to manage my hypoglycemia this fit the bill! Like another reviewer I used whole wheat flour. I always bake with egg substitute and I added the equivalent of about two eggs plus a teaspoon of olive oil to offset the extra density from the whole wheat flour. Also I added a few packets of Splenda. Great recipe - I might start using this as my new base for other types of cookies! Thank you!
