Comments on: Pumpkin Chocolate Chip Whole Grain Agave Cookies

By: george

george — Tue, 16 Nov 2010 16:02:41 +0000

FYI I will be trying this on Thursday with the oat flour I make myself. I will bu using no sugar added chocolate chips with you can find at all walmart Super centers this time of the year

By: Kirsten

Kirsten — Mon, 01 Nov 2010 15:22:03 +0000

I made these last night and they are amazing!! I agree that they do have a cake texture, I made some as cookies, some as mini muffins, and some as a cake. I haven’t tried the cake yet, but love them as mini muffins!!! My husband who never eats sweets, has not stopped eating them! Thanks for the great recipe!

By: Kathy

Kathy — Tue, 08 Dec 2009 19:55:06 +0000

These came out yummy. I actually used only 1 cup xagave and 1/2 cup regular sugar (what I had on hand). They are a puffy cookie but mine didn’t need the 2-3″ space because they didn’t spread out. I used about 1 1/2 cups of pumpkin puree that I made. I also only needed to cook them for 14 minutes.
Thanks for the yummy recipe.

By: admin

admin — Fri, 02 Oct 2009 17:20:50 +0000

The cake topping sounds delicious! One thing to note about the Pumpkin Chocolate Chip Cookies is that they will come out softer than traditional cookies. They somewhat resemble Black and White cookies in their texture.

By: Sarah

Sarah — Thu, 01 Oct 2009 02:01:46 +0000

I tried this recipe…and the cookies came out more “cakey” than like a cookie. I made one pan…and decided to pour the rest into a bundt pan as a cake (which my husband LOVED, I added pecans and toasted unsweetended coconut for the top of the cake). Tastes really good, just wouldn’t eat it as a cookie.

By: Debbi cornell

Debbi cornell — Mon, 14 Sep 2009 01:58:51 +0000

I love pumpkin and looking forward to making your recipe/