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.
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.
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.
Jump to:
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
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).
Next, add the whole wheat flour (1¼ cups), baking powder (½ teaspoon), a pinch of salt and orange zest (½ teaspoon).
The mixture comes together easily.
Form into a ball, wrap the dough with cling wrap and refrigerate for at least 30 minutes.
Preheat oven to 375℉ (190°C).
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.
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.
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.
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.
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
Whole Wheat Cookies
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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 ½ 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.
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.
Nutrition
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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Jane
I mixed a double batch last evening. Baked them this morning. They came wonderful! Next I will try using my gluten free mix. I bet a zesty version with Italian seasonings maybe some grated cheese….. This was my first batch. I definitely will keep making this healthy treat. Thank you so much. Just love all your website.
A big five stars!
Maria
Thanks so much for your support and kind words Jane! I’m so happy to hear you enjoyed these breakfast cookies.. I would love to hear about your results if you do decide to try a Gluten free version as I am sure your review would be appreciated by some of the readers. I love your idea of a zesty version…
Thanks so much for stopping by 🙂
Alyssa
Hello! How long do these cookies keep in an airtight container? They look great and I can’t wait to try them. And they are healthy too which is a major bonus 🙂
Thank you!
Maria
Hi Alyssa! They will keep for at least a week. What I like to do is freeze them and then just pull them out when I feel like having a cookie, they thaw in no time at all and remain fresh tasting. Plus, it prevents me from eating the whole batch within 24 hours 🙂 #truestory Hope you enjoy these breakfast cookies as much as I do. Appreciate your comment, thanks for stopping by ♥
Dineeta Tamang
Made it last night. Love it! Some of mine got a little too dark on the edges but those were probably the ones that were thinner. Love how not overly sweet they are! Even better knowing it’s just honey. My 2 year old loves them. Thank you for sharing!
Maria
How wonderful Dineeta! I agree, these breakfast cookies have just the right amount of sweetness. Thanks so much for taking the time to comment, really appreciate it!
Ellie
Super! Always searching for healthy alternatives to the cookie for my family. I used silan instead of honey and almond extract instead of orange zest (oranges are out of season here). Super! Last batch with the kids included sprinkles😃
Maria
That’s amazing Ellie! So happy to hear you and your family are enjoying this whole wheat cookie. Appreciate you taking the time to share your experience with it. Thanks 🙂
sudevi
I kept this recipe aside just waiting for the right time to make them.
Oh! My! I really love them. Amazingly simple and so tasty! Thank you so much!
Maria
My pleasure Sudevi 🙂 I am happy you enjoyed the recipe. Thank you for taking the time to comment 🙂
Lou
Is there a way to keep them alittle softer? I cook for a pretty heath concious head start academy and I would like to use these as a desert.
Maria
Hi Lou, I would suggest shortening the amount of time they are baked so that they turn out less crispy. Appreciate your comment 🙂
dan
I have heard some recipes don’t scale up well. I’d like to make a double size batch. Do you think this would be OK or would it not work?
Maria
Yes, doubling this recipe works well. Enjoy! Appreciate your comment, thanks!
dan
Thanks! First batch is literally just out of the oven now. Image link:
https://drive.google.com/file/d/0B1Z1aa_KxcJxR2g3S3FhNk8zUU0/view?usp=sharing
The honeycomb embossing rolling pin worked well with this recipe!
Maria
Amazing Dan! They look fantastic… I need to get that rolling pin. Thanks again for taking the time to comment ♥
dan
You’re welcome. Delicious recipe! There are many different designs available. Etsy is a good place to look. Got one for a daughter last Christmas and this one for me. Using my own honey for these!
Maria
Thanks Dan! Will definitely be ordering one. You have just elevated this humble cookie again with your own honey…I love it! So glad you like the cookies… Have a great week-end!
Barbarito-Levitt Paula
This is my type of cookie, wholesome and not too sweet. Perfect to nibble on when you need a little something. Your instructions are impeccable, thank you so much for sharing.
Maria
Thanks Paula ♥ These little gems have quickly become one of my favorites. Thanks for dropping by 🙂
Nicoletta @sugarlovespices
These wholesome kind of cookies are my favorite and what I usually have for breakfast. They are perfect to dunk in a cappuccino, crunchy and with a lovely flavor. Pinned them!
Maria
Yes!!! Thanks for dropping by Nicoletta 🙂
Jovina Coughlin
Look very good.
Maria
Thanks Jovina, appreciate you taking the time to comment 🙂