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Whole White Wheat and Honey Chocolate Chip Cookies

Whole White Wheat and Honey Chocolate Chip Cookies

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Amy

Amy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. 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.
  3. 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.
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Reviews

Amy
54

Amy

5/19/2006

** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the trouble people are having with it. Instead of spreading all over the place, these cookies should be rather cake-like, and they shouldn't spread much at all. I then looked at the recipe, and realized there's a typo - YOU NEED TO USE 2 1/4 CUPS OF WHITE WHOLE WHEAT FLOUR, NOT 1 CUP!! I have no idea how this typo crept in - I can't imagine that I would have submitted it that way, but who knows? Maybe I did. I'll try to get the site to fix it. Thanks!

m.cecil
19

m.cecil

6/30/2008

Thank you thank you thank you! These cookies are beyond belief they are so good! Because of dietary restrictions related to my son's asthma we do not use dairy or sugar in our house and these cookies were an amazing start towards a dessert we can all enjoy. To make them work for us I omitted the butter and dry milk, replacing them with a combination of 2 cups of milled flax seed and a half a cup of soy milk. I also replaced the chocolate chips with unsweetened carob chips. Obviously that is A LOT of changes from a traditional cookie recipe so I was shocked when I was able to bring them to a lunch play-date and the other kids actually ate them! Thank-you, it means so much to my son to be able to share with other kids. They are already on high request at our house and I think that we will be making them to have on hand.

julieschild
15

julieschild

2/6/2008

Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie.

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