• Flo Makanai

    posted on January 4, 2011 at 8:24 am

    Yummy sounding and looking cookies. I may try them tomorrow with my younger girls(we’re French so they do not go to school on Wednesdays) but without MW and xanthan. Thanks for the inspiration :)

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  • Iris

    posted on January 5, 2011 at 10:00 am

    This gives me so many great ideas! Thanks Amy!

    [Reply]

    Amy Reply:

    @Iris, I know. As I was eating them, I thought they’d be good with carob & dried cherries or cranberries. And, they’d be good with more cinnamon, a little nutmeg, dried apples, and currants. They could even be baked at a lower temp in a 9×13 and then cut into bars. Can you tell I like these cookies?
    Hugs,
    Amy

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    Iris Reply:

    So many ideas! I’m already contemplating a variation to suit my low-amine diet.

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  • Jenn AKA The Leftover Queen

    posted on January 5, 2011 at 12:07 pm

    These look delicious Amy!

    [Reply]

    Amy Reply:

    @Jenn AKA The Leftover Queen, Thanks, Jenn!

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  • Baking 'n' Books

    posted on January 5, 2011 at 3:33 pm

    YES!

    I am so happy you did these! It is exactly what I am looking for! :)

    Do you think I could sub applesauce for the juice? I don’t have juice here…

    [Reply]

    Amy Reply:

    @Baking ‘n’ Books, If you use applesauce you’ll probably have to use a little more liquid, though, because the applesauce is thicker. If you try it I’d love to hear how they turn out.

    Hugs,
    Amy

    [Reply]

  • Lauren

    posted on January 5, 2011 at 3:59 pm

    Hi there!
    Ooops commented on the wrong post.
    Happy New Year. These look FABULOUS! A must on my list.
    My best to you,
    Lauren

    [Reply]

    Amy Reply:

    @Lauren, Thanks, Lauren!! Happy New Year to you, too! Wishing you a joyful & prosperous 2011!

    Much love,
    Amy

    [Reply]

    Lauren Reply:

    @Amy,
    Back at you! Only the best to you and your family.

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  • Sandra

    posted on January 5, 2011 at 4:24 pm

    Can’t wait to try these too!

    Sandra

    [Reply]

  • Anna@GreenTalk

    posted on January 5, 2011 at 11:56 pm

    Amy, does it matter what flour blend you use. I typically use a sorghum/millet blend via Karina’s blog. Also, what can I sub for raisins for my kids. Can you believe they don’t like raisins? Can I leave them out? I thought of carob but they don’t like that either. I don’t have dried apples.

    Also what temp for bars? 325?

    [Reply]

    Amy Reply:

    @Anna@GreenTalk, I don’t know what’s in Karina’s sorghum/millet blend – can you tell me the quantities and flours? What do your kids like? I’m sure there’s something you can throw in there.

    I haven’t made these as bars, but if I did I’d try it at 325 and watch carefully.

    Hugs,
    Amy

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  • Miz Helen

    posted on January 6, 2011 at 9:30 am

    Miz Amy,
    I am so happy that I got one of these Health Bar Cookies before they were all gone, here at Full Plate Thursday. It is going to be delicious! Thank you so much for bringing your Health Bar Cookies to Full Plate Thursday, and thank you for all of your support and encouragement! Please come back…
    Hugs!

    [Reply]

  • Anna@GreenTalk

    posted on January 7, 2011 at 3:22 pm

    1 cup sorghum flour (aka jowar flour)
    1 cup tapioca starch or potato starch (not potato flour)
    1/3 to 1/2 cup almond meal, buckwheat flour, millet flour or quinoa flour
    1 teaspoon xanthan gum

    I use millet. I was wondering if I could use arrowroot instead of tapioca.

    [Reply]

    Amy Reply:

    @Anna@GreenTalk, That blend has a lot more xanthan gum than I typically use. For cupcakes, muffins, and cookies, I typically use 1/4 teaspoon per cup of flour and for cakes I use 1/2 teaspoon. And the starch/bulk ratio is a bit different. Arrowroot should work for these cookies instead of tapioca. You can try it and see how your batter is – you’ll probably need a little more liquid.

    Hugs,
    Amy

    [Reply]

  • Donna

    posted on January 7, 2011 at 3:23 pm

    Wow! I found your blog through Miz Helen and it’s wonderful! I love to hear fellow weight loss/maintain-er stories:) These cookies look awesome and so does your book! Great job:)

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  • Natalie (The City Sisters)

    posted on January 10, 2011 at 2:48 pm

    I was so happy to see this recipe. I need good afternoon snacks because I head from work to school everyday and need something to get me through the long afternoon. I made a double batch of these babies yesterday and they’re perfect. While not too sweet, they have the look and texture of a cookie. They are really good! I made a few alterations by swapping flax seeds for the sesame and I used whole wheat flour instead of a GF mix. Thanks for the rockin’ recipe!!

    [Reply]

    Amy Reply:

    @Natalie (The City Sisters), I’m so glad you love them and came back to share! I love them, too. You’re right…not too sweet and hearty enough for a mid-afternoon snack.

    Hugs,
    Amy

    [Reply]

  • Deborah Rowden

    posted on January 11, 2011 at 12:19 pm

    Yours look moist shiny and amazing! I made these this morning and followed the recipe exactly. They did not rise this high or turn out moist and shiny looking like yours. Help! Are there any other tricks to this recipe? I scooped, patted to 1/2 inch and baked. :( They are still cooling and look good even though they don’t look like yours at all! So the proof I guess will be in the tasting. I have tried many of your recipes and love them all! :o )

    [Reply]

    Amy Reply:

    @Deborah Rowden, It’s actually 3 cookies…I know the lighting isn’t great. The shine could have been from the light, too. They weren’t shiny. How are they now?

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    Deborah Reply:

    Hi amy!
    The first batch for me was good. However, since I do not have celiac I decided to ramp them up a bit. I added more raisins, blanched, toasted almonds and used some grade b maple ayrup. They were amazing! What a great starting place recipe for those of us who are not quite as limited! Thanks again! :o )

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  • Deborah Rowden

    posted on January 11, 2011 at 3:26 pm

    An addendum to my first post…~~I realized that the picture is 2 cookies stacked!! Silly me! :o )
    So mine came out the perfect height, just not as moist and shiny looking.Thanks Amy for all you do! I have eaten wheat and white sugar free since April and have lost 24 lbs!

    [Reply]

    Amy Reply:

    @Deborah Rowden, WOW Deborah! That’s a huge weight loss. I am so impressed. It’s incredible. Thanks so much for sharing your success with us!

    Hugs,
    Amy

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  • Miz Helen

    posted on January 12, 2011 at 9:05 pm

    Congratulations Miz Amy,
    Your Vegan Health Bar Cookie is featured on Full Plate Thursday this week Jan. 13,2011. Thank you for bringing it over and you can stop by and pick up your red plate.

    [Reply]

    Amy Reply:

    @Miz Helen, Thanks Miz Helen!! It’s an honor to be chosen as a feature recipe on your very first week!

    Hugs,
    Amy

    [Reply]

  • Christianne

    posted on January 13, 2011 at 4:15 pm

    Got all ingredients out and realized i dont have a spring releasd ice cream scoop- i don’t even own an ice cream scoop- i love it but i am dairy free….
    Any other measurement or tool come to mind?
    Thanks!
    Christianne

    [Reply]

    Amy Reply:

    @Christianne, It’s about 2 ounces or about 1/4 cup. :)

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  • Melody

    posted on May 17, 2011 at 10:10 pm

    Looks good, but not a fan of sesame seeds could chopped pecans be used in place of them?

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  • Heather Davis

    posted on January 19, 2012 at 1:02 pm

    Hi I would love to make these however I live in England and you can’t buy frozen apple juice concentrate. I notice a lot of low sugar sweets from the US contain this. We do have apple juice (made from concentrate as opposed to fresh) though so is that a worakble substitute? Not sure why you use frozen.

    [Reply]

    Amy Reply:

    @Heather Davis, The frozen apple juice concentrate is sweeter & more concentrated which is why I used it here. You can try it with apple juice but I think it would be too much liquid; it’s a different consistency. Go ahead and play around with it. It shouldn’t be hard to adapt.

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  • richard de ruina

    posted on July 24, 2013 at 6:21 pm

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    [Reply]

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