I have made both healthy cookies from the new Moosewood cookbook. The butternut cookies were delicious, but more of a mini-muffin than a real cookies (of course, that could partly be because I swapped the 12 ounces of butternut puree called for in the recipe with a whole 14.5 ounce can of pumpkin puree). The oatmeal cookies were delicious, a little too delicious.
One change I think I would make to the oatmeal cookies is to bake them at a higher temperature than the 350 degrees suggested. I think 375 degrees would be much better. The oatmeal cookies came out rather pale when baked at 350 degrees. Also, I skipped the nuts and dried fruit and doubled down on the chips.
Butternut Cookies (made with pumpkin instead of butternut squash)
Tags: cookies, healthy cookies, Moosewood, oatmeal cookies
Pragmatic Attic 
June 14, 2010 at 4:01 pm |
wow those look great – healthy and delicious. I’ll definitely give them a try with your recommend tweak!
June 14, 2010 at 4:25 pm |
Thanks! Let me know how they come out.
December 29, 2010 at 11:52 am |
[…] Here is another healthy cookie recipe from the archives (a Moosewood recipe . . . ). […]