18 Reviews of Ginger Oat Cookies (no White Sugar Added)

From: Shelby, the wannabe chef

On Nov 15, 2005

I love this recipe!!!! I used the molasses, & did not find the recipe at all overwhelming. I loved it! Anyways, I did bar cookies in a 8 in by 11.5 inch tray @ 350 for 20 minutes, & that turned out perfect for me... No crumbling, but not hard either. This is not a good cookie for those who have like 50 grams of non-natural sugar a day, but for me, this sweetness was the perfect amount. The only misgiving I had about this recipe was that these taste pretty bad after about 2 days in the fridge, so I'd reccomend baking up only the amount you can eat in 2 days. Anyways, thank you martini!

From: A Messy Cook

On May 14, 2005

Oooh yummy! Thanks for posting this: another great dessert that I can feel good about making and eating! These are really easy to make (I did them with my five year old sister this morning) and taste great. I made the banana version, adding 1/2 cup of raisin to the cookie dough, and I'll probably fiddle around with the ingredients now that I have this basic recipe to go from. Dried cherries, chopped walnuts, different spices, almond extract, coconut, even chocolate chips...mmmmmm imagine the possibilities! I used my tablespoon cookie dough scoop and got about 3 dozen chewy, flavorful little cookies out of a single batch. There wasn't a whole lot of "banana" taste, but they were delicious anyway...maybe I'll reduce the cinnamon next time so I can taste the banana more. I used half honey and half molasses to avoid a really strong molasses flavor, and I bet maple syrup will be good too. My brothers were happy to know that I found another good dessert WITHOUT sugar and WITH whole grains, since it means they can eat more cookies!

From: ladypit

On Jul 31, 2005

This is not a super sweet recipe and certainly won't be confused with chocolate chip cookies. That said, this is a solid healthy bar cookie. I know it could be a drop cookie, but I loved the ease of making them bars. This would be great to put in lunch boxes or take hiking or to a picnic. And as easy as they were to put together they could be made after dinner at night, cut up, and then put into lunches the next day no problem. As MessyCook said it is not a really strong banana taste. Just a nice sweetness. Thanks for a keeper! (And I too want to try it with some add-ins. I made them plain this time.) Oh, and I used all molasses and found it to not have the strong molasses flavor. I compeltely understand what Messy cook means when she says she wanted to avoid it. But I found that the banana balanced it well. Thanks!

From: Sarah Chana

On Nov 26, 2005

Sorry to buck the tide here, but this was NOT a hit. I chose to make them as a bar cookie, and that was not the problem. The texture was fine. But the taste was NOT popular around here. The ginger was too strong, the molasses was too, the whole thing was, well, NOT delicious. I generally like more healthful, sugar-less desserts, but this one is not on my hit parade.

From: GaylaJ

On Oct 16, 2005

These are wonderful! I made the pumpkin/applesauce version and baked on parchment as drop cookies (yielded 30). If you want them to look like regular cookies, you may want to form them a bit before you bake them, because they didn't seem to change shape much during baking. I used a cookie scoop, so the first ones were very round. The next batch I flattened some before baking, and thought they were a bit more attractive. I love these--thank you so much for sharing the recipe!

From: Al Al

On Nov 4, 2006

These were pretty good for being so healthy! I was hoping they would taste like five stars, but without the fat, I don't think that's possible. I also don't know if I would call them a "cookie".. more like a bready granola bar. We had them for dessert last night and then for breakfast again this morning. I one and a halfed the recipe and put it in a 13x9 pan for 25 minutes. The only substitution I made was to use fresh ginger rather than ground. I will try these again doing the pumpkin version and probably use even more ginger! Thanks for a great recipe that I don't have to feel guilty about feeding to my kids.

From: BestTeenChef

On Jun 16, 2006

These are very delcious, healthy bars(or cookies) that are great for an on-the-go breakfast or just for a snack! OH and by the way, these cookies(or bars) freeze great! Thanks for the recipe!

From: VegJen

On Apr 11, 2008

I made the pumpkin/applesauce variation in a 9x9 pan. I'm always seeking yummy recipes with minimal amounts of healthier sweeteners, so I wanted to love this simple, easy, quick recipe. The prep time was far less than 10 minutes for me! It has great potential, but to my taste, something was missing. Diced apples might be a nice addition, and I will probably try the banana version sometime and see if I like that better. Maybe something as simple as a pinch of salt would add the extra dimension I'm looking for...

From: catercow

On Jan 30, 2008

I'm sorry, but these really just didn't work for me. They didn't taste like anything and I was so suprised because there was so much flavor put in them, yet none if it came out in the finished product

From: DogAndCatDoc

On Jun 15, 2006

I made these to take on a camping trip for Father's Day. Turned out wonderful as a bar cookie. The combination of banana, ginger, cinnamon and molasses is heavenly. I used almond extract instead of vanilla. Ate two of them and put the rest in the freezer. I will try to remember to report back on how well they freeze. Thanks for a simple and delicious cookie recipe!