Whole Grain Cookies
Indulge in the wholesome goodness of homemade Whole Grain Cookies, a deliciously nutritious treat packed with hearty ingredients and a touch of decadence. Made with whole wheat flour, old-fashioned rolled oats, and a hint of cinnamon, these cookies strike the perfect balance between chewy and crisp. Sweetened naturally with honey and brown sugar, they feature rich dark chocolate chips and the option to add crunchy chopped nuts for an extra layer of texture. With just 15 minutes of prep and a quick bake time, these cookies are ideal for busy weekdays, family gatherings, or a guilt-free dessert. Enjoy them fresh out of the oven or store them for a satisfying snack that lasts all week. Whether you’re looking for a healthier cookie recipe or a creative way to use pantry staples, these whole grain cookies are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon cinnamon
- 0.75 cups unsalted butter
- 0.5 cups brown sugar
- 0.25 cups honey
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups dark chocolate chips
- 0.25 cups chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together the unsalted butter, brown sugar, and honey until the mixture is light and creamy. You can use a hand mixer or stand mixer for this step, or mix by hand with a wooden spoon.
Add the vanilla extract and egg to the wet ingredients and beat until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Be careful not to overmix, as this can make the cookies tough.
Fold in the dark chocolate chips and chopped nuts, if using, until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers to help them bake evenly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 377.9 g | 137% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 172.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
