Adele Vaverchak

I made a huge batch of these last week, but used brown instead of white sugar. They were AWESOME. Not overly sweet, soft and chewy and easy. I found it easier to handle the sticky dough by refrigerating it slightly for scooping. I also gave them a sprinkle of confectioners sugar after they cooled.

I needed to alter the recipe to be gluten free, so I used Chick pea flour. I did not have cheddar cheese on hand, but had an 8 ounce jar of Port wine cheddar spread so I used that instead. I also omitted the salt because I am on a low sodium diet. I think the cheddar spread had enough salt in it and also made the dough more moist and it was easier to roll out without breaking. I did not make any fancy cut out shapes, since this was only a test for texture and flavor. I used a pizza cutting wheel to score the dough before baking. I cut the batch in half so I could use two different baking times. I rolled it out on parchment paper then transferred everything onto the baking sheet. The ones I baked for 12 min. came out slightly toasted on the bottom, the ones I baked for 15 min. were darker. Both had a good cheese flavor and I didn't notice the chick pea flavor which I don't really care for. The darker ones tasted more like the well done cheese on a pizza which I enjoy.

Faster and more economical if you just use mini loaf pans.

I swapped out the oatmeal with brown rice and added it to the food processor with the lentils, and it was not as crumbly. Also, I agree with the others that there was too much salt in it and took their advice, so I omitted adding the beef base and any extra salt, and used coconut amino instead of soy sauce. I am on a low sodium diet so must alter recipes. It still came out very good.

This was indeed moist and delicious.