Hi Christine, I think all my cookies freeze well.

I made these cookies, using homemade peanut butter, coconut sugar and butter, and turned my regular rolled oats in to quick cooking with pulsing a little in the blender. Pretty easy recipe.

I found them to be VERY tasty, albeit much sweeter than I normally have available in our household. We eat very little sugar and I find the less sugar we eat, the sweeter things seem when we have any.

The recipe made a lot. I’d suggest making smaller balls, still leaving plenty of space for spreading. I’m in no way bothered by the flatness, not sure why it would be an issue at all. After cooling, they store easily, and remain chewy long after. Hard to resist them.

I figure a smaller cookie compensates some for the sugar. I plan on making the thumbprints next, and possibly another of your less sweet options. I can offer a small assortment plate as a dessert at a holiday brunch I’m attending tomorrow.

Are there any you don’t recommend freezing? I’m thinking of freezing them in smaller assortment batches to offer guests as needed, or give an an impromptu holiday gift.

Hi Diana, I haven’t tested that, but with the fat and water content removed from the dried powder, I think it would require some further adjustments to the other ingredients. If you try it, please share how it turns out.

Hi Pat, the approximate nutrition information is listed, but diabetic dietary needs can vary.

Hi Nell, thank you for the feedback. Converting baking recipes to include metric measurements is a long term goal of mine.