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Honey Wheat Cookies


"These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them."
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25 m servings 63 cals
Original recipe yields 48 servings (4 dozen cookies)


  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

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Read all reviews 47
  1. 52 Ratings

Most helpful positive review

These were so good! I did make a few changes, though: I omitted the milk powder, added a cup of oatmeal and 1/4 cup of brown sugar, and used 1/4 cup margarine and 1/4 cup applesauce. I used wh...

Most helpful critical review

dry and yucky.

Most helpful
Most positive
Least positive

These were so good! I did make a few changes, though: I omitted the milk powder, added a cup of oatmeal and 1/4 cup of brown sugar, and used 1/4 cup margarine and 1/4 cup applesauce. I used wh...

My son loves these. I let him eat these for breakfast. My dad loves these. (He's diabetic). My friend who loves peanut butter loves these and asked for the recipe right away! I did add 1/2 c. oa...

I can't eat just one! I subbed unsweetened applesauce for half of the butter, used chunky PB, and threw in a couple dashes of ground ginger. Outstanding!

I've made these twice. Once with the milk powder and once without. These are definitely tastier when the milk powder is used.

Thanks so much for this recipe. I'm always looking for healthy cookie recipes for my 16 month old son. I added one very ripe banana and 1/4 to 1/2 cup oatmeal. I also substituted wheat germ f...

I think these are a very good, not-too-sweet cookie. I am trying new recipes to give to my toddler instead of the processed foods, and this was a favorite. I did make half a batch as directed,...

I loved these cookies! Per other suggestions, I used applesauce instead of butter but won't do that again since the batter was too runny & the cookies were too soft. I'll probably use 1/4 cup ap...

Like another user suggestion, I added oatmeal and substituted wheat germ for the wheat bran. I also substituted two bananas for the butter. These were good, but frankly, I think they could do ...

These were so much better than I expected! (Isn't that terrible?!) They are soft and full of flavor. I used chunky peanut butter and I think it helped a great deal with the texture. I like them ...