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"Made these vegan. I replaced the butter with coconut oil and replaced the egg with ground flaxseed. These were awesome!"
Feb 6, 2013 on Food.com
"This is delicious! I have made this twice already. I soaked my almonds then blanched them myself. You really don't need to use parchment paper, just spray your dish with oil first. I baked mine at 425 for 30 minutes. It browned beautifully. I also agree that 1/4 cup oil is too much so I cut back to a few tablespoons. Lastly, Canthelpmyself, it's i..."
Jan 31, 2013 on Food.com
"Made this for my husband. He liked it very much."
Dec 17, 2012 on Food.com
"Taste wise this was pretty good. Not excellent but good. I had to add more garlic and salt. The main issue I had was that the amount of liquid was not enough. Most of the liquid was absorbed long before the timer went off. The rice wouldn't have cooked all the way if I hadn't added more liquid."
Nov 9, 2012 on Food.com
"So so good! Follow the recipe to a T and don't make any changes. This is perfect! I used a bigger pan because the 8x8 was just too small. Great recipe Bev!"
Sep 9, 2012 on Food.com
"This is awesome! I managed to make these vegan using egg replacer...worked like a charm. The crust was crunchy and held together beautifully. I made these into cauliflower buffalo wings by adding them to franks red hot buffalo sauce. My mouth was in heaven!"
Aug 24, 2012 on Food.com
"This is very, very good! Hey, RobinHawaii...how about add that as another recipe instead? There's an idea."
Jun 17, 2012 on Food.com
"These were just ok. After 10 minutes I took them out and let them cool. They were no wear near done. I had to put them back in to salvage them. What a waste of work. The taste was fine but pretty sweet. They spread like crazy and were a little difficult to remove from the pan. Not a recipe I'd recommend. Sorry. Almost forgot, they don't hold toget..."
Mar 18, 2012 on Food.com
"I made these vegan. I process the oatmeal instead of using them whole. Replace the egg with an Ener-G egg replacer. I use frozen Earth Balance butter sticks, that is a must! And Ghirardhelli semi-sweet chocolate chips. I freeze my cookie sheet until ready to use. Non-vegan friends and family request these cookies. You can't tell they're vegan at a..."
Jan 3, 2012 on Food.com
"I have been making these for over a year now. As is, they're not too great but with my changes they're good. I don't use 2 tablespoons baking powder because you can taste it. My boyfriend noticed this too. Now I only use 1 tablespoon. I dont use much syrup so I add 3-4 tablespoons sugar instead. When I'm not too lazy, I'll replace the oil with mel..."
Jan 3, 2012 on Food.com