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.
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.
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