Apple Pumpkin Healthy Cookies

From: EMcooks

On Nov 10, 2009

I'm really enjoying these soft, moist little cookies. I ended up using 1/3 cup of applesauce and then sliced up an apple into tiny pieces to add at the end. I think the consistency of the batter was just right and would have been too runny with the extra applesauce, plus the little bites of apple make them taste like "Fall" as my DH said. I decided to also use 1 cup whole wheat flour, 1 cup white flour, and 1 cup oats because I didn't want them to be too much like oatmeal cookies. Overall, I'm very happy with them and will make them again when I want a taste of Fall!

From: Lori Ann D

On Mar 24, 2009

These are very yummy and will make a nice afterschool snack for my son! I was also confused about all the references to chopped apples. I used applesauce per the recipe and the results were great. And they made the house smell fabulous!!

From: Michelle from the West Coast

On Aug 2, 2007

I think I died and went to heaven! I don't think I have tasted a cookie this good since I ate one of my chocolate chip ones. The only changes I made were to use mashed carrot (I had this on hand and use carrot, pumpkin, and sweet potato interchangeably), and I used Land O Lakes butter/canola. I also used muffin cups and cooked them as muffins for 20 minutes. They came out perfectly. This is definitely a keeper for quick breakfasts and lunch boxes. Thanks for such a healthy alternative.

From: Jaki Jean

On Apr 24, 2009

A cookie all on its own. This is not a regular cookie, it's moist and delicious, and definitely hits the spot!! I fallowed the recipe except for using white flour instead of whole wheat, and baked off half of them. Adding some pumpkin seeds and raisins to the remainder of the dough was the best decision I made so far today. If you rehydrate the raisins for 5-10 min before adding them they will be so yummy!