Maybe it's because I used honey as the "liquid sweetener" (was I supposed to use agave nectar?) but I thought these came out really bland. I also think that 1/4 cup of raisins is far too few for the amount of batter--only about 2/3 of the batch had raisins (or, in some cases, *a* raisin) in them.

Additionally, the consistency is more like a scone/biscuit than a cookie--not really a bad thing, but I was expecting a crisp, flat cookie, not a sponge-y biscuit.

Jeremy) simply the liquid sweetener meant liquid Splenda
in which you could easily substitute plan old splenda !
Sincerely,
The Baker

I replaced the butter with no sugar added applesauce; instead of raisins I chopped up dried apricots, and added 1/2 chopped walnuts. I also used whole wheat flour and 1/4 tsp nutmeg and 1/3 cup of Splenda (dry) in place of liquid sweetener.

As Jenny said, these cookies ended up like a biscuit for me. I also used honey. They WERE somewhat bland, and as she said, could use more raisins (which I took the liberty of adding in myself). I was sad that I didn't end up with a cookie :( However! As a biscuit, they were pretty good! You can fix the bland problem by melting a slice of butter on top and then add jelly. When I ate them this way, they were VERY good! Next time I use the recipe, I will make bigger biscuits as a breakfast instead of the mini-biscuits that came out of this recipe. Overall: sad they were bland and not a cookie, but with jelly and butter, they were awesome!!

I would assume though a low calorie cookies will be more bland then a full calorie cookies..

They have been a hit with our family since they are a mix between a breakfast biscuit and a cookie. We chose to put a little powdered sugar on top :)