Whole Wheat Honey Oatmeal Cookies
Soft, chewy, and naturally sweetened, these Whole Wheat Honey Oatmeal Cookies are a wholesome twist on a classic treat! Made with hearty whole wheat flour, old-fashioned oats, and sweetened with honey instead of refined sugar, these cookies are perfect for guilt-free snacking. A hint of cinnamon adds warmth, while optional mix-ins like chopped nuts, raisins, or chocolate chips let you customize them to your taste. Ready in just 25 minutes from start to finish, this easy recipe is perfect for weeknight baking or meal prepping for the week ahead. Whether enjoyed fresh from the oven or saved for later, these cookies are sure to become a family favorite. Perfect for anyone looking for a healthier dessert option without compromising on flavor!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Old-fashioned oats
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the whole wheat flour, oats, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and honey together until smooth and creamy, about 2 minutes.
Add the vanilla extract and egg to the butter-honey mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If desired, gently fold in the chopped nuts and raisins or chocolate chips.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the dough slightly with the back of a spoon or your fingers to help them spread evenly during baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 160.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1999 mg | 43% | |
*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.
