I have made these cookies many times and we take them with us when we travel. This is the first time they have been crumbly and I believe I know why. This batch was chilled less than 24 hours and I usually refrigerate them five or six days. The longer refrigeration perid gives the moisture in the recipe time to permeate the entire log evenly. I do make my log smaller in diameter and end up with double the amount of cookies.
The first time I made them the dough fell apart. But I LOVED the taste. My solution was to add about 1/2 cup applesauce. They were perfect! I agree they are not low calorie, but definitely believe they fit the bill for quick, portable and nutrient dense. We have runners and hikers in our family. Perfect for pre athletic fuel. Also, have one child struggling to make eating breakfast a habit. Though somewhat low volume of food yet nutrient dense, they go down easy. And portion can be adjusted as well. As a registered dietitian, I approve!
Is each cookie almost 400 calories and 45 carbs? Yikes! Don't think I'll be making these unless they're huge cookies.
My only issue with this recipe was the dough consistency. The taste was terrific. Reminded me of a granola type cookie that wasn't too sweet. I found that following the recipe exactly gave me a very dry and crumbly dough. I shaped the dough into the suggested 3 inch log and chilled overnight. When I tried to slice the dough it completely fell apart. I let the dough come back to room temp and placed it into my stand mixer with 1/4 cup of water. I let the mixer stir on low for 2-3 minutes until it looked more like cookie dough. This gave me a much better cookie consistency. I shaped this dough into a log and chilled again. This time when I sliced the dough it held together perfectly. The size of the cookie did not change much after baking. For presentation sake I will probably round the top edges of the cookies a bit before baking. Just so they don't look like slice and bake cookies.