A. Dahler

I've made these three times since I first found this recipe. I tend to make them when I want something sweet and cookie-ish but don't have anything on hand that fits the bill. Everything you need for them is probably already in your pantry. Add cinnamon and almonds and they're a total delight.

These cookies are absolutely scrumptious! And a hit with my family who usually turn their noses up at anything with fruit during the calorie-filled holidays. I used whole wheat flour and chopped the cranberries from frozen so that they wouldn't make the mixture pink. I like to freeze them and pack one with my lunch as the perfect dessert--satisfies my carb/pastry craving and sweet tooth!

I used whole wheat flour. I thought I had messed up the recipe because the mix was so dry, but after playing with the chilled dough by hand for 10 minutes, it started to come together. When I rolled it out it was fine. These don't have a very sweet taste (just like real gingerbread). My very picky and healthy partner loved them because they don't taste like you're eating a fattening sugar factory!