*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 these for a friend who is a diabetic. I found them to be perfectly acceptable too. They're chocked full of good ingredients. I did not find the dough to be thin as the recipe stated. This is a very good chunky cookie.
A good recipe but needed more spices (I upped it to 2.5 tsp cinnamon 1.5 tsp allspice) more raisins (1 1/4 c. to 1 1/2 c.) and more vanilla (1.5 tsp). My recipe yielded 36 cookies - they did not spread so drop them close together. I also used flat flake oats. The cookies are best warm and good with jam.
Cake-like texture left me less that satisfied. I'm used to healthier baked goods so I enjoyed the flavor. They stick to the cookie sheet so recipe could indicate to spray sheet with non-stick spray. I got better baking/browning when flattening slightly with the back of a spatula (sprayed with cooking spray) or oiled fingertips. I was testing this recipe as a possible gift for a friend with diabetes and I don't think the result is gift-worthy. However I will enjoy these with tea in the morning without regrets. They are certainly a healthy option.
I read all the prior reviews before deciding to try this recipe. My husband is diabetic and these turned out GREAT -- He loved them! People who don't like this recipe may not be used to home-baked sugarless goodies. They are not designed to be very "sweet". I doubled all the spices added 4 "Splenda" packets (I didn't have honey) and 1/2 tsp salt. The dough is thin but firms up a little upon standing -- the oatmeal soaks up some of the excess moisture. No this isn't a crunchy cookie. I flattened out my spoonfuls for a cookie shape. Baked about 8-10 minutes then let them cool. My result was a nice soft chewy cookie. And a healthy treat for my husband's lunch box. If you are trying to duplicate a sugar free "store bought" cookie or get a result like Mom's this isn't it. I'll keep making these healthy snacks every week!! Try a cookie sandwich with a small amount of peanut butter in the middle!!
I've been trying to get away from sugar and thought this recipe would satisfy my craving for cookies. I made a few changes: used twice the amount of cinnamon and also kicked up the nutmeg and cloves. Didn't have walnuts on hand but did add about 1 cup chopped up prunes along with the cup of raisins. I used cinnamon applesauce and margarine instead of the oil. Because someone said they are not really sweet I added 1 T honey for good measure. The batter was thin so I decided to bake them like I would brownies in a cookie sheet (for about 20 minutes). The aroma that came from the oven was heavenly. They fit the bill for what I was wanting. Best thing about this recipe is you can add whatever suits your tastes.