Prep 10 mins
Cook 20 mins
These cookies use honey instead of white granulated sugar. Also, 100% whole wheat flour used instead of all purpose flour. Tempature is lowered on purpose beacause honey burns at higher tempatures. This is suppose to be a healthier alternative to cookies made with white sugar.
- 2 cups whole wheat flour
- 2 tablespoons whole wheat flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 1⁄8 teaspoons baking soda
- 1 cup light butter, melted
- 2 large eggs (I like egglands best)
- 7⁄8 cup honey
- 1 1⁄2 tablespoons molasses
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 3 cups old fashioned oats
- 1 cup raisins
- 1⁄4-1⁄2 cup raw chopped nuts (optional)
- Mix all ingredients until well combined- except oats, raisins and nuts.
- Mix in Oats, raisins, and nuts. Mix well.
- Drop onto lightly greased baking sheet using ice cream scoop.
- Bake at 325 degrees for 18-20 minutes.
This is a wonderful recipe that we will make again and again. We usually do not have sugar or white flour in the house, honey and whole wheat we always have. The final cookie does spread some so give them room when putting them on pans. They almost remind me of a muffin top when just cool enough to eat, though as they cool they do crispt up a little.
These are fantastic "breakfast" cookies! (Why not? They have less sugar than instant oatmeal!) Came out crispy, but got soft and crumbly again when cool...but still yummy! Definitely a "big scoop" cookie! I substituted pumpkin pie spice for the cinnamon, choopped dried cranberries for the raisins and orange juice for the milk (I was out). I also threw in a teaspoon of orange zest.
Very good cookie, especially in the large ice cream scoop size suggested (I made some smaller and they weren't as nice). I used coconut oil instead of butter and chocolate chips instead of raisins. I've been looking for a no-white-sugar cookie with wheat flour, this is it! :) Yum!