Whole White Wheat and Honey Chocolate Chip Cookies

Whole White Wheat and Honey Chocolate Chip Cookies
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    36 People
  • VIEWS
    142

Indulge in the wholesome goodness of these delightful cookies! Made with whole white wheat flour and naturally sweetened with honey, these chocolate chip cookies offer a guilt-free treat that's both soft and satisfying. Perfect for those seeking a healthier alternative without compromising on flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    25 mg
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    5 g
  • Sodium
    144 mg
  • Sugar
    11 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, cream together the softened butter, honey, and powdered milk using an electric mixer until light and fluffy. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)

Image Step 04
04 Step

Recipe View 1 mins In a separate bowl, whisk together the whole white wheat flour, baking soda, and salt. (1 minute)

Image Step 05
05 Step

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Image Step 06
06 Step

Recipe View 2 mins Stir in the toasted pecans and semi-sweet chocolate chips until evenly distributed throughout the dough. (2 minutes)

Image Step 07
07 Step

Recipe View 5 mins Drop by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Image Step 08
08 Step

Recipe View 10 mins Bake for 7-10 minutes, or until the edges are lightly golden brown and the centers are set. (7-10 minutes)

Image Step 09
09 Step

Recipe View 15 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (15 minutes)

For a deeper flavor, brown the butter before creaming it with the honey.
To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Store cooled cookies in an airtight container at room temperature for up to 3 days.

Eladio Graham

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 47 Ratings)
Total Reviews: (3)
  • Douglas Robel

    I was skeptical about using whole wheat flour in cookies, but these turned out so soft and delicious. The perfect treat!" - John B.

  • Bernard Pfeffer

    These cookies are amazing! I love that they're made with whole wheat flour and honey. My kids devoured them!" - Sarah M.

  • Santiago Gerhold

    Easy to follow recipe and the cookies are a hit every time! I sometimes add a pinch of cinnamon for extra warmth." - Emily K.

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