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  1. One evening I wanted to bake some simple and quick cookies and I was very glad, when I found this recipe. Cookies are delicious and they are made from simple products, which I always have in my kitchen.
    I made some modification: I used old-fashioned oats, I didn’t use any sweetener and I didn’t have an apple, so I added and apple jam 130 g and it worked well.5 stars

    • I’m so glad you enjoyed these cookies, Kristina! Thank you for taking the time to let me know. It means a lot! 🙂 I also appreciate you sharing your recipe modifications. I always love hearing what tweaks work out — and your apple jam idea sounds really fun!

  2. You mention that we can substitute the Agave for “Honey or pure maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same”.

    My question with this substitution is are we to add the brown sugar and milk along with substituting with honey or maple syrup?

  3. Would you store these on the shelf or in the fridge? Followed the recipe as is but didn’t have agave and used maple syrup instead. Me and the kids love them!5 stars

    • I’m so glad you and your kids enjoyed these cookies, Yasmina! Thank you for taking the time to let me know. It really means a lot! 🙂

      You can store them either way! They’ll last longer if you refrigerate them (closer to a week, if not more!), which is what I normally do. Otherwise, if stored in an airtight container at room temperature, they should keep for at least three days or so.

  4. In your picture, these look thin and chewy with a nice brown caramelised colour, but mine came out more like small mounded cakes than cookies, though they were not dry. I measured using the spoon and level technique but did swap agave for maple syrup. Do you have any guidance for where I might have gone wrong? Thank you.

    • It means a lot that you tried our recipe, Cassie! We’re happy to help figure out what happened. In order to do so, we have some questions for you! 🙂

      Did you make any other substitutions or modifications to the recipe, other than substituting maple syrup for the agave?

      Was it pure maple syrup — or did you use sugar-free maple syrup, by any chance?

      Did you use the full amount of maple syrup? And did you use measuring cups for measuring it as well?

      When you used the spoon-and-level method, did you use our “fork” technique? (We’ve linked to it in the Ingredients list, as well as in the Notes section!)

      While filling the measuring cups, did you ever gently shake them back and forth — to “level” out the mound at the top, for instance?

      Did you measure the oats using the spoon-and-level method as well? Or did you happen to scoop them out of the container with a measuring cup instead?

      Can you describe the consistency of the cookie dough before and after chilling? Did it match what’s in our video in the blog post above the recipe? (It should be pretty wet, almost like stiff muffin batter, before chilling. It should be thicker but still sticky after. Does that sound accurate?)

      How long did you chill your cookie dough?

      Did your cookies spread at all while baking? Or did they look exactly the same before and after (just no longer raw!)?

      Were they more cake-like (soft and a bit drier) or chewy (soft and a bit wetter/fudgier)?

      Was their flavor okay, and it’s just their appearance and texture that wasn’t quite right?

      I know I just asked a LOT of questions, but we’ll have a much better idea of the culprit once we know your answers to all of them! 🙂

  5. I loved these cookies! I didn’t have any agave, so I mixed honey and maple syrup for the sweetener. Delicious!5 stars

    • I’m so glad you enjoyed these cookies, Meg! Thank you for taking the time to let me know and rate the recipe too. It really means a lot! ♡

  6. This is a delicious cookie. I used pears in place of the apples. I used additional spices; cinnamon, nutmeg, and ground cloves. I used maple syrup instead of agave and olive oil in place of the butter. Very, very good.5 stars

    • I’m so happy you enjoyed them, Carrie! Thank you for taking the time to let me know and rate the recipe too. It really means a lot! 🙂 I also appreciate you including your modifications. I always love hearing what recipe tweaks work out, and your idea of pears sounds so fun!

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