Recipe by: Karly
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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...
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.
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...
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.
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 e...
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 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 d...
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 ...