Shredded Wheat Cookies

READY IN: 1hr 30mins
Recipe by zoegirl21

This is how I get rid of our extra plain, boring shredded wheat that no one really wants to eat. They are crunchy, but still soft. To my taste buds, they fashion a taste somewhere in between peanut butter cookies and oatmeal cookies, but with a crunchy aspect to them, paired with a hint of chocolatey goodness. The baking time is for a couple batches, but it will vary depending on how big your oven and/or baking sheets are.

Top Review by TrueGoodness

Woot, another recipe made for getting rid of cereal I don't like (been a fanatic of these for a long while lol). Here is my version: I had no baking powder, so I didn't use it, not sure how it would've affected my cookies, but they came out fine. I used Cinnamon shredded wheat, crushed finely. I only used 3/4 brown sugar since I figured the cereal had sugar also. I used about 1/4 butter and 3/4 cup applesauce for a healthier version (and I also didn't have enough butter). I also added 1/4 c. wheat since it was wet and me being paranoid, I wanted the batter to be thicker. And instead of chips, I added 2 small apples, chopped. Result: yummy cookies that didn't expand but rose like biscuits. The cookies were not aesthetically pleasing, but were really delicious. They were really soft and dense cookies also. These were really good, next time I'll try the recipe as intended and maybe add walnuts. This one's a keeper.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
  2. Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
  3. Cream together the butter and the two sugars in a very large bowl.
  4. Beat in the eggs and vanilla.
  5. Add the flour, baking powder, baking soda, and salt.
  6. Stir in the shredded wheat mixture.
  7. Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
  8. Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
  9. Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
  10. Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
  11. Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a