Whole Wheat Cookies
You will love the simplicity and the nutty flavor of this recipe for Whole Wheat Cookies. The perfect breakfast cookie to have on the run!
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 16 servings (¼ inch thick 2x2 inches)
- 1 egg room temperature
- 4 tablespoons honey
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cup whole wheat flour 195 grams
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon orange zest
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.
Use any cookie cutter to cut out shapes from the dough. Re-roll scrapes.
Place about 1/2 inch apart on parchment-lined cookie sheet and gently press down with to flatten slightly with a meat pounder (optional).
Bake for 12-15 minutes or until bottoms are lightly browned.
Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack.
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
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