These are delicious At first they tasted so so but I used 2 tbs cinnamon and 1 tbs allspice Everyone loves them now. Can eat anytime and we're eating healthy!!!
This recipe was a nice blend of figs & cranberries, but was a bit on the dry side. Good for dunking.
I thought these were really good. They were easy to make and I ate them for breakfast or a snack all week. I used dried cherries instead of cranberries and oatmeal instead of bran. A 1/4 scoop makes a large cookie. They were light and fluffy. Adding some chocolate chips would actually turn these into some really good dessert cookies! I'll be making these again!
1/4 cup of this mixture is way too much .... they didn't get done on the inside and were "gommy". Perhaps scoop by tablespoon onto your cookie sheet. That way they would not be so big and would get done on the inside. I didn't find the taste that appealing either.
This is a family favorite! I make a few substitutions though. I delete the figs and increase the cranberries. Instead of bran I use dry old-fashioned oatmeal. I also add the zest of one orange. Usually I double the recipe and keep the dough in the fridge and bake just enough for one morning plus snacks as these are great "energy bars." I have not had a problem with this variation going flat. You do have to be careful not to overbake. The cookies should still be a bit "raw" when you take them out as they will continue to cook for a few minutes.
I used dates, raisins, walnuts & ground flaxseed instead. I also added a touch of honey. These came out great. The texture was somewhat like a scone, but looked like a biscuit...YUMMY!!!
This recipe is delicious. I can imagine infinite possibilities for combinations in these "cookies". I used wheat germ instead of the bran since that is what I had on hand and it turned out great. I also baked for 11 minutes instead of 12. Highly recommended; my only complaint is that it's hard to eat just one.
I love this recipe but am having the same problem with the cookies flattening out lately...... I got new flour and baking powder and got the same result!
this is an amazing recipe, the first time i made them i think i doubled the recipe and they came out better. this time they flattened out like a cookie rather than a muffin top, anyone else had that problem? taste wonderful and i will continue making them. i usually use black walnuts, some cardamon is nice, shot of honey and dates.
This is a favorite of my husband and his office. He is constantly asking if I will make a batch for him to take to work. His co-workers frequently ask for the recipe. I do not put the sugar on top.
These are delicious!! Would be great with a range of fruit. My husband, who rarely enjoys a 'muffin' likes these.
Love these cookies. I put these in the fridge after they are baked and have one for breakfast until they are gone. I usually use melted Brummel and Brown instead of butter because that's what I have on hand and these always turn out great. So good!
Yum-o! I love how naturally sweet they taste and I always add extra nuts or cranberries!!