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Whole White Wheat and Honey Chocolate Chip Cookies
SUBMITTED BY:
Amy
PHOTO BY:
shangirl
"Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
2/3 cup honey
1/4 cup powdered milk
2 eggs
1 teaspoon vanilla extract
2 1/4 cups stone ground whole white wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
2 cups semisweet chocolate chips
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
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REVIEWS
Reviewed on May 19, 2006 by Amy
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Amy
May 19, 2006
** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the trouble people are having with it. Instead of spreading all over the place, these cookies should be rather cake-like, and they shouldn't spread much at all. I then looked at the recipe, and realized there's a typo - YOU NEED TO USE 2 1/4 CUPS OF WHITE WHOLE WHEAT FLOUR, NOT 1 CUP!! I have no idea how this typo crept in - I can't imagine that I would have submitted it that way, but who knows? Maybe I did. I'll try to get the site to fix it. Thanks!
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13 users found this review helpful
** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the...
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Reviewed on Jun. 30, 2008 by
m.cecil
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m.cecil
Jun. 30, 2008
Thank you thank you thank you! These cookies are beyond belief they are so good! Because of dietary restrictions related to my son's asthma we do not use dairy or sugar in our house and these cookies were an amazing start towards a dessert we can all enjoy. To make them work for us I omitted the butter and dry milk, replacing them with a combination of 2 cups of milled flax seed and a half a cup of soy milk. I also replaced the chocolate chips with unsweetened carob chips. Obviously that is A LOT of changes from a traditional cookie recipe so I was shocked when I was able to bring them to a lunch play-date and the other kids actually ate them! Thank-you, it means so much to my son to be able to share with other kids. They are already on high request at our house and I think that we will be making them to have on hand.
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2 users found this review helpful
Thank you thank you thank you! These cookies are beyond belief they are so good! Because of...
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Reviewed on Mar. 24, 2003 by MISSJACKIE
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MISSJACKIE
Mar. 24, 2003
These are little more cake-like than most cookies, but I was definitely surprised by how good this was. Everyone who tried it loved it, too! I changed it by using liquid milk, omitting the pecans, spreading it in a cake pan, and baking it for 12 minutes, and it was great!
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2 users found this review helpful
These are little more cake-like than most cookies, but I was definitely surprised by how good...
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Reviewed on May 12, 2007 by
EileenH
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EileenH
May 12, 2007
My family and friends enjoyed these healthy cookies.Sine I did not have pecans or powdered milk,I used crushed walnuts and liqiud fat free milk and also added some dried cranberries. I will definately make these again!
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1 user found this review helpful
My family and friends enjoyed these healthy cookies.Sine I did not have pecans or powdered...
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Reviewed on Jul. 26, 2005 by tracy
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tracy
Jul. 26, 2005
Sorry, but these proportions must be wrong...all runny and not really a good taste. I think there should probably be more flour. Please repost if you can figure out the problem. Would like to find a good recipe with honey, butter, and whole wheat flour.
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1 user found this review helpful
Sorry, but these proportions must be wrong...all runny and not really a good taste. I think...
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Reviewed on Sep. 17, 2008 by
Marie L.
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Marie L.
Sep. 17, 2008
Ok my kids and myself all say these are the best cookies we've ever had! I combined whole wheat flour and organic white flour to make my own whole white wheat. I used some walnuts since I was out of pecans. I used regular skim milk, not powdered. I don't keep powdered milk here. Truly they were chewy, sweet, but not too sweet, and really hit the spot. I woke up excited each day to eat some!
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0 users found this review helpful
Ok my kids and myself all say these are the best cookies we've ever had! I combined whole...
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Reviewed on May 31, 2008 by
Melissa P.
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Melissa P.
May 31, 2008
Taste was good, texture a little grainy...the other girls in my small group liked them a lot.
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0 users found this review helpful
Taste was good, texture a little grainy...the other girls in my small group liked them a lot.
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Reviewed on May 27, 2008 by
JERYNNS
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JERYNNS
May 27, 2008
Fabulous! Loved them. They were gone in a flash.
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0 users found this review helpful
Fabulous! Loved them. They were gone in a flash.
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Reviewed on Feb. 25, 2008 by al
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al
Feb. 25, 2008
I like the whole wheat option. Very soft texture. Very salty. Seems to have twice as much salt than standard cookie recipe.The flavor and texture improved when eaten cold so I kept them in the fridge.
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0 users found this review helpful
I like the whole wheat option. Very soft texture. Very salty. Seems to have twice as much salt...
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Reviewed on Feb. 6, 2008 by
julieschild
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julieschild
Feb. 6, 2008
Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie.
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