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    Home » Cookies » Whole Wheat Cookies: Great for Breakfast!

    Whole Wheat Cookies: Great for Breakfast!

    March 2, 2021 , Updated November 7, 2022 Maria 69 Comments

    Jump to Recipe Jump to Video
    A stack Italian whole wheat breakfast cookies.

    You will love the simplicity and the nutty flavor of these Whole Wheat Cookies. They are perfectly sweetened with honey and make a great breakfast cookie. These healthy cookies also hold up perfectly when dunked in your hot beverage of choice. The recipe includes a vegan variation. 

    A stack of whole wheat biscuits on a wooden board.
    Jump to:
    • Introduction
    • Ingredients
    • Instructions
    • Tips
    • Can I make this a vegan recipe?
    • More whole wheat flour recipes
    • Italian breakfast cookies we love
    • Recipe inspiration
    • Recipe

    Introduction

    These wholesome, healthy cookies will quickly become one of your favorites.

    I use the word wholesome because they are made entirely with whole wheat flour.

    Do you know that whole wheat flour provides more fiber when compared to white flour?

    This is because whole wheat flour includes the bran, the germ, and the wheat grain’s endosperm. In comparison, white flour only contains the endosperm.

    The fact that there is less processing also means retaining naturally occurring vitamins like folate and riboflavin.

    So many wonderful baked goods can be made with 100% whole wheat flour! This no-yeast, no-knead recipe for honey wheat bread is another example.

    Whole wheat cookies are placed in two stacks.

    As was mentioned, these whole wheat biscuits are simple to make and they come together in no time.

    There is, however, a waiting period of at least 30 minutes.

    Not only will this allow for easier manipulation when rolling out the dough, but according to this article in the Kitchn, this rest period will allow the bran and the germ to hydrate and soften a little.

    But I am getting ahead of myself. Let me show you how this recipe for whole-grain cookies comes together.

    Ingredients

    • Egg. We will need only one.
    • Honey. A natural sweetener.
    • Vegetable Oil. Feel free to use corn or canola.
    • Vanilla Extract. So aromatic.
    • Whole Wheat Flour. Make sure to use 100% whole wheat flour.
    • Baking Powder. The cookies need just a little lift.
    • Salt. Just a pinch.
    • Orange Zest. Just a hint of citrus.

    As far as accessories are concerned, you need a bowl, a whisk, a mixing spoon, a wooden board, and a rolling pin. You need a cookie sheet lined with parchment paper to bake the cookies.

    Instructions

    An overhead shot of the the liquid ingredients needed to make theses honey cookies.

    In a mixing bowl, whisk together one extra-large egg and the honey (4 tablespoons), followed by the vegetable oil (2 tablespoons) and the vanilla extract (1 teaspoon). 

    An overhead shot of the dry ingredients required to make the whole wheat cookies.,

    Next, add the whole wheat flour (1¼ cups), baking powder (½ teaspoon), a pinch of salt and orange zest (½ teaspoon). 

    A ball of dough placed at the bottom of a bowl. Also pictured are a checkered blue tea towel, a rolling pin and a lemon.

    The mixture comes together easily.

    A ball of dough is place in a mixing bowl,

    Form into a ball, wrap the dough with cling wrap and refrigerate for at least 30 minutes. 

    Preheat oven to 375℉ (190°C).

    The ball of dough is being rolled out to make whole wheat cookies.

    With the help of a rolling pin, roll out the dough on a lightly floured surface,  ¼ inch thick. You can also roll out the dough on a sheet of parchment paper. If you prefer crispy wheat cookies, roll your dough thinner. If you prefer softer cookies, roll your dough thicker.

    A cookie cutter is being used to cut out shapes from the rolled out dough.

    As far as the shape is concerned, you can cut them into any shape you want. Re-roll the trimmings to make more cookies. 

    If you have an embossed rolling pin, go ahead and use it. 

    The cut out shapes are placed on a parchment lined cookie tray.

    Place the cookies on a parchment-lined cookie sheet. These whole-grain cookies need to bake for about 12-15 minutes. If you prefer crispy cookies, keep them in the oven for a few minutes longer. Remember to keep an eye on them as they will quickly burn.

    The cookies also crisp up nicely as they cool down.

    You have just made yourself a batch of these wonderful whole-wheat breakfast cookies.

    Tips

    • Whole wheat flour absorbs more liquid than regular all-purpose flour. 
    • The idle time of 30 minutes is crucial for the bran and germ to become soft and this, in turn, makes the task of rolling the dough easier.
    Two balls of cookie dough on a wooden board.

    Can I make this a vegan recipe?

    Yes. The dough on the left is the vegan version of these cookies. Replace the one egg with 1 tablespoon of ground flax seeds and 3 tablespoons of room temperature water. Replace the 4 tablespoons of honey with 4 tablespoons of pure maple syrup. Since flaxseeds do not have any fat, add an additional ½ teaspoon of oil. Proceed as directed in the recipe.

    More whole wheat flour recipes

    If you are trying to incorporate more grains into your diet, try replacing some all-purpose flour with whole wheat flour. That is exactly what I did in this recipe for oatmeal pancakes and this healthy zucchini bread recipe.

    You will also love this whole wheat pizza dough recipe which requires no kneading.  This healthy homemade pizza is delicious, especially when topped with sauteed Swiss chard, caramelized onions, and mozzarella!

    Italian breakfast cookies we love

    If you like to have Italian cookies for breakfast, you might want to try these anise cookies, S cookies, or even these anise biscotti. 

    The texture of the whole wheat cookie is shown.

    Recipe inspiration

    This recipe for healthy breakfast biscuits has been floating around the internet since 2013. I’ve had it bookmarked for a couple of years and I am happy that I finally got a chance to make it and share it with all of you.

    The one modification I made was to add orange zest. 

    It has quickly become one of my go-to grab-n-go breakfast cookies.

    These whole wheat flour cookies also make a great snack.

    Simple to make, wholesome and truly a great dunking cookie!

    In case you are wondering, I used the honeycomb embossed rolling pin from GoodyWoody on Etsy. (not an affiliate link). 

    I hope you get a chance to try them.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these whole grain cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A stack of whole wheat cookies on a wooden board.

    Whole Wheat Cookies

    You will love the simplicity and the nutty flavor of these Whole Wheat Cookies. They are perfectly sweetened with honey and make a great breakfast cookie. These healthy cookies also hold up perfectly when dunked in your hot beverage of choice. The recipe includes a vegan variation. 
    5 from 15 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 35 minutes
    Cook Time: 15 minutes
    Total Time: 50 minutes
    Servings: 16 servings (¼ inch thick 2×2 inches)
    Calories: 67kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 egg extra-large, room temperature
    • 4 tablespoons honey
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1¼ cup whole wheat flour 195 grams
    • ½ teaspoon baking powder
    • pinch salt
    • ½ teaspoon orange zest

    Instructions

    • In a medium mixing bowl, whisk together the egg and honey.
    • Add the vegetable oil and vanilla extract and continue to whisk.
    • Add the whole wheat flour, baking powder, and orange zest and combine with the help of a mixing spatula.
    • Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
    • When ready to roll out the dough, preheat the oven to 375℉ (190°C) -position rack to middle.
    • Line a large baking sheet with parchment paper. Set aside.
    • On a floured surface, use a rolling pin to roll out the dough to ¼ inch thickness. You can also roll out the dough on a sheet of parchment paper.
    • Use any cookie cutter to cut out shapes from the dough -re-roll scraps.
    • Place about 1/2 inch apart on a parchment-lined cookie sheet.
    • Bake for 12-15 minutes or until the bottoms are lightly browned.
    • Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Whole wheat flour absorbs more liquid than regular all-purpose flour. 
    • The idle time of 30 minutes is crucial for the bran and germ to become soft and this, in turn, makes the task of rolling the dough easier.
    Can I make this a vegan recipe? Yes. The ball of dough on the left is the vegan version of these cookies. Replace the one egg with 1 tablespoon of ground flax seeds and 3 tablespoons of room temperature water. Replace the 4 tablespoons of honey with 4 tablespoons of pure maple syrup. Since flaxseeds do not have any fat, add an extra ½ teaspoon of oil. Proceed as directed in the recipe.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from mani, amore et fantasia

    Nutrition

    Serving: 1serving | Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.4mg
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    This post was originally published on June 10, 2017, republished on March 29, 2019 and more recently on March 2, 2021 with updated content and photos. Thanks for sharing!

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    Filed Under: Breakfast and Brunch, Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Nikki

      February 23, 2023 at 10:44 pm

      5 stars
      Seriously delicious! I didn’t have oranges so I added a pinch of dried lavender, but I’m already excited to make them again when this batch runs out… in about 2 days. Thanks for the recipe – it’s a keeper.

      Reply
      • Maria

        February 28, 2023 at 5:14 pm

        Ohhh, I love this idea! Thanks for sharing, Nikki!

        Reply
    2. Phyllis

      December 02, 2022 at 9:01 am

      5 stars
      Hi Maria I grind my own flour and am so happy about this recipe. Tastes great and easy to make.

      Reply
      • Maria

        December 03, 2022 at 7:58 pm

        So thrilled to read this Phyllis! Thanks so much for sharing!

        Reply
    3. Dan Compton

      June 07, 2021 at 7:23 pm

      I just found this and did not have oranges; limes were amazing!

      Reply
      • Maria

        June 08, 2021 at 1:51 pm

        What a great variation! I never think of using limes… thanks for sharing Dan… thrilled to read you enjoyed these healthy cookies.

        Reply
    4. Tracey Andrews

      June 07, 2021 at 1:26 pm

      5 stars
      These are delicious in their simplicity- nutty with a hint of orange .

      Reply
      • Maria

        June 07, 2021 at 2:49 pm

        Thanks so much Tracey! So thrilled to read this!

        Reply
    5. Sarah & Rowan

      March 11, 2021 at 12:11 pm

      Just baked these with my 3.5yo. Made them into small gingerbread people shapes (his choice!) to replace store bought biscuits.
      Pleased with the simplicity and the results 😊😊😊

      Reply
      • Maria

        March 11, 2021 at 6:25 pm

        How wonderful Sarah and Rowan! This is truly so special! Thanks so much for sharing!

        Reply
      • Andi

        March 25, 2021 at 8:58 pm

        I love this recipe, and have made them several times. I am trying to switch to whole grains and avoid processed sugar. These are perfect to nibble on with my coffee. I love the new photos too, beautiful!

        Reply
    6. Priscilla

      March 05, 2021 at 4:33 pm

      Hi Maria these cookies sound really delicious but I am kind of curious of the taste. I imagine it having graham cracker taste. How would describe these cookies taste.

      Reply
      • Maria

        March 05, 2021 at 7:29 pm

        Thank you so much for your interest Priscilla. You do taste just a hint of orange… I would say they taste a little more wholesome when compared to graham crackers probably because they are made with whole wheat flour. Hope you get a chance to try them.

        Reply
    7. Phillip

      February 24, 2021 at 12:13 am

      Thank you for the recipe. How can this recipe be modified to make drop cookies? I imagine more liquid would need to be added, but not sure how much. I just baked some whole wheat/garbanzo bean drop cookies. My recipe needs some modification, more work to be done.

      Reply
      • Maria

        March 02, 2021 at 8:48 am

        Thanks so much for your interest Phillip. It really is hard for me to say as I would have to develop and test the whole recipe. You are right, a lot more liquid needs to be added. Thanks again for stopping by.

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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