*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made many changes! used 1/2 cup olive oil instead of butter used 1 cup reg flour and 1/2 cup of whole wheat I added 2t. ground flaxseed added about 2T. of cinnamon per other reviews suggestions and added about 1t. of butter flavor extract. I patted them down since they don't spread and cooked in a convection oven both of which helped to brown them and make them a little crisper. I think they are very tasty!
I used brown sugar twin as the sweetener and added 1/2 teaspoon cinnamon. It gave them color and no one could tell that these were sugar free. I make these for my step-dad. He's diabetic and these are by far his favorite. Even my kids eat them!!
I followed others' advice and added cinnamon but the cookies were still quite pale when they came out. I loved the texture though. Soft like a very dense cake or an extra chewy cookie. Do NOT leave the raisins out. The cookies will be FAR too bland without them! I think I'll try doing something to sweeten and darken the tops.... perhaps drizzle dark honey on them after cooking?