Best Honey Wheat Cookies Recipes

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HONEY WHOLE WHEAT OATMEAL COOKIES



Honey Whole Wheat Oatmeal Cookies image

These cookies use honey instead of white granulated sugar. Also, 100% whole wheat flour used instead of all purpose flour. Tempature is lowered on purpose beacause honey burns at higher tempatures. This is suppose to be a healthier alternative to cookies made with white sugar.

Provided by SFL7544

Categories     Dessert

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

2 cups whole wheat flour
2 tablespoons whole wheat flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 1/8 teaspoons baking soda
1 cup light butter, melted
2 large eggs (I like egglands best)
7/8 cup honey
1 1/2 tablespoons molasses
1 tablespoon pure vanilla extract
3 tablespoons milk
3 cups old fashioned oats
1 cup raisins
1/4-1/2 cup raw chopped nuts (optional)

Steps:

  • Mix all ingredients until well combined- except oats, raisins and nuts.
  • Mix in Oats, raisins, and nuts. Mix well.
  • Drop onto lightly greased baking sheet using ice cream scoop.
  • Bake at 325 degrees for 18-20 minutes.

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES



Honey Whole Wheat Peanut Butter Cookies image

These soft and cakey peanut butter cookies use nonfat Greek yogurt and don't have any oil or butter. With whole wheat flour and honey, they are great as a snack between meals.

Provided by Tammy Lynn

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 10

cooking spray
⅔ cup natural peanut butter
½ cup honey
¼ cup brown sugar
¼ cup nonfat Greek yogurt
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
½ teaspoon baking soda
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
  • Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
  • Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
  • Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 62.2 mg, Sugar 8.7 g

HONEY WHEAT COOKIES



Honey Wheat Cookies image

These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them.

Provided by evieg17

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 9

½ cup butter or margarine, softened
½ cup natural peanut butter
½ cup honey
1 egg
1 tablespoon vanilla extract
1 cup sifted whole wheat flour
½ cup dry milk powder
½ cup wheat bran
1 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 6.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 53.6 mg, Sugar 3.7 g

WHOLE WHITE WHEAT AND HONEY CHOCOLATE CHIP COOKIES



Whole White Wheat and Honey Chocolate Chip Cookies image

Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.

Provided by Amy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
⅔ cup honey
¼ cup powdered milk
2 eggs
1 teaspoon vanilla extract
2 ¼ cups stone ground whole white wheat flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup chopped pecans
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  • In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 17.8 g, Cholesterol 24.8 mg, Fat 10.3 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 144.4 mg, Sugar 10.7 g

HONEY WHOLE WHEAT OATMEAL COOKIES RECIPE - (4.5/5)



Honey Whole Wheat Oatmeal Cookies Recipe - (4.5/5) image

Provided by christoph

Number Of Ingredients 16

1/2 cup unsalted butter
1/4 cup granulated sugar
1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
3 tablespoons honey
3/4 cup whole wheat flour
1 1/2 cups quick-cooking oats
1 1/2 cups dried cranberries or raisins
1/2 cups pecans, chopped (optional)

Steps:

  • Prepare 2 baking sheets by lining with parchment paper or silpat. In a large mixing bowl, cream together butter and sugars. Add spices, salt, and baking soda, mix to combine. Add vanilla and mix until smooth. Beat in the egg, then add honey and mix well. Add the flour, then the oats. Stir to combine. Fold in cranberries and nuts. Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 2 hours or until dough is completely chilled (this allows the oatmeal to absorb the honey which gives these cookies a moist and tender texture). When you are ready to bake the cookies, heat the oven to 375° F. Using a tablespoon or a cookie dough scoop, drop the chilled dough on to the prepared baking sheets leaving at least 2″ between them. Bake the cookies for 10 minutes or until the tops just barely begin to turn brown. If you are baking 2 pans at the same time, rotate the pans from top to bottom shelf halfway through the baking time. Remove cookies from the oven and transfer to a wire rack to cool. Store in an air tight container.

HONEY SHREDDED WHEAT OATMEAL RAISIN COOKIES



Honey Shredded Wheat Oatmeal Raisin Cookies image

These cookies are by far the bast oatmeal raisin cookies I have ever tried. The Shredded Wheat gives it an extra chewiness that I always try to find in this type of cookie. I came up with this idea on accident. I was making oatmeal raisin cookies and I didn't have enough oats. So rather than run to the store, I decided to improvise. Best moment of laziness I'll ever have.

Provided by Daniellaa

Categories     Drop Cookies

Time 27m

Yield 36 Cookies, 36 serving(s)

Number Of Ingredients 11

1 cup butter (two sticks softened)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup rolled oats (Not Instant)
3 cups of honey shredded wheat (Coarsely Ground)
1 1/2 cups raisins

Steps:

  • Step One: Preheat oven to 350 degrees Fahrenheit. In a mixer blend together butter, eggs, and vanilla.
  • Step Two: In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon. Add to butter and egg mixture in the mixer and mix well.
  • Step Three: Measure out about three cups of Honey Shredded Wheat and put it in a plastic bag. With a rolling pin crush the cereal until the biggest pieces are about the size of a rolled oat.
  • Step Three: Add the crushed Honey Shredded Wheat and the rolled oats into the mixer with the rest of the ingredients. Mix Well.
  • Step Four: Mix in raisins.
  • Step Five: Scoop out two tablespoons of dough at a time for each cookie. Form into a ball shape with your hands. Set only nine balls of dough to each tray.
  • Step Six: Put them in the oven on the middle rack and bake for about 12 minutes. Let them cool on a tray for a few minutes before you take them off. Make sure to lay the cookies flat once you scoop them off the tray until they have completely cooled off.
  • Enjoy!

Nutrition Facts : Calories 149.6, Fat 5.9, SaturatedFat 3.4, Cholesterol 23.9, Sodium 159.9, Carbohydrate 22.3, Fiber 2.5, Sugar 3.7, Protein 3.1

HONEY-WHEAT COOKIES (DORIE GREENSPAN)



Honey-Wheat Cookies (Dorie Greenspan) image

These delicious (and somewhat healthy) cookies are soft,chewy, and sweet from the wheat and tangy from the honey and lemon. The favours pair very well with a nice cup of tea. They are very easy to make. The recipe is from Dorie Greenspan's wonderful award-winning cookbook, "Baking: From My Home to Yours". Dough requires 2 hours chilling time. Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months.

Provided by blucoat

Categories     Grains

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 3/4 cups all purpose flour
1 cup wheat germ
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons grated lemon zest
8 tablespoons unsalted butter, at room temperature (1 stick)
1/2 cup honey
1 large egg

Steps:

  • Whisk together the flour, 1/2 cup of the wheat germ, the baking powder and salt. Working in the bowl of a stand mixer or in a large bowl,run the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment of a hand mixer, beat on medium speed for about 2 minutes, until creamy or smooth. Add the honey and beat for another minute or two. Add the egg and beat for about 2 minutes more, until you have a smooth, light , fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap and wrap well. Chill the dough for at least 2 hours, or for up to 2 days.
  • Getting ready to Bake: Center a rack in the oven and preheat the oven to 350°F Line two baking sheets with parchment or silicone mats. Put the remaining 1/2 cup wheat germ into a bowl. Remove the chilled dough from the fridge and, working with a spoonful of it at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them(these don't spread much). Use your palm or the bottom of a glass to gently flatten each cookie. Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch. Transfer the cookies to a rack to cool to room temperature. Repeat with remaining dough.

Nutrition Facts : Calories 83.5, Fat 3.1, SaturatedFat 1.7, Cholesterol 12.7, Sodium 29.2, Carbohydrate 13, Fiber 0.6, Sugar 6.7, Protein 1.6

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