Whole Grain Cookies Recipes

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WHOLE-GRAIN CHOCOLATE CHIP COOKIES



Whole-Grain Chocolate Chip Cookies image

These chewy-crispy whole-grain cookies are only 110 calories each and use a little applesauce to replace some of the fat. Challenge your friends and family to see if they can tell!

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield about 30 cookies

Number Of Ingredients 11

1 1/2 cups whole-wheat white flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
Fine salt
1 large egg
1/4 cup smooth unsweetened applesauce
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar* (See Cook's Note)
1/2 cup packed light brown sugar* (See Cook's Note)
3/4 cup semisweet chocolate chips

Steps:

  • Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
  • Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
  • Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.

Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 1 grams, Sugar 9 grams

WHOLE GRAIN BREAKFAST COOKIES



Whole Grain Breakfast Cookies image

My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!

Provided by IrisMac

Categories     100+ Breakfast and Brunch Recipes

Time 50m

Yield 18

Number Of Ingredients 15

1 cup walnuts
1 ½ cups old-fashioned rolled oats (not instant)
⅓ cup whole wheat flour
½ cup ground flax meal
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup almond butter
¼ cup canola oil
¼ cup blue agave nectar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup dried cherries
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
  • Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
  • Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g

WHOLE WHEAT CHOCOLATE CHIP COOKIES



Whole Wheat Chocolate Chip Cookies image

This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!

Provided by loves2eat

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) bag semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
  • Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
  • Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g

WHOLE GRAIN 'STEEL-CUT' OATMEAL COOKIES



Whole Grain 'steel-Cut' Oatmeal Cookies image

I just recently started eating Coach's 'steel-cut, cracked and toasted' Oats and it's got me hooked. It's nutty and full of flavor. The original recipe from the package the brown sugar is packed and the table salt is regular salt. Please note that I'm not sure how this will work with regular oatmeal. The number of cookies will depend on the size you make them. Okay, I bought another brand of 'steel-cut' oatmeal to see if there was a difference. There was enough difference in the texture, flavor, cook-time and overall quality (to me) that I recommend you use the Coach's brand for this recipe.

Provided by marisk

Categories     Drop Cookies

Time 1h20m

Yield 36-48 cookies

Number Of Ingredients 13

3/4 cup butter
1 cup brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 cups all-purpose flour
1/4 teaspoon sea salt
2 eggs
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
2 cups coach's 'steel-cut' oats
3/4 cup pecans, chopped
3/4 cup dried cranberries (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter.
  • Add both sugars, salt, baking powder, baking soda, eggs, vanilla, cinnamon and half the flour. Beat to combine.
  • Beat in the remaining flour.
  • Add oats, pecans and cranraisins.
  • Drop by rounded teaspoon on ungreased cookie sheet.
  • Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.

WHOLE GRAIN CHOCOLATE CHIP COOKIES



Whole Grain Chocolate Chip Cookies image

Fill your cookie jar with a healthier twist on chocolate chip cookies. This one's made with two whole-grain cereals and whole wheat flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 48

Number Of Ingredients 11

2 cups packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/2 cup fat-free egg product or 2 eggs
2 cups Gold Medal™ whole wheat flour
1 1/2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups Honey Nut Clusters® cereal
1/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g

WHOLE WHEAT CHOCOLATE CHIP COOKIES



Whole Wheat Chocolate Chip Cookies image

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 9

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F.
  • Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg

WHOLE GRAIN COOKIES



Whole Grain Cookies image

High fiber cookie that I started making in high school. Figured if I was going to have a cookie (which I always would) it would be nice if it were a bit healthier.

Provided by Caryn

Categories     Drop Cookies

Time 25m

Yield 4 1/2 dozen cookies, 27 serving(s)

Number Of Ingredients 15

3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups oatmeal
1 cup unprocessed natural bran
2 1/2 cups raisins (optional)

Steps:

  • Preheat oven to 375°F.
  • In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside.
  • In a large bowl, cream butter, brown sugar, and granulated sugar.
  • Add egg, milk, and vanilla; mix well.
  • Slowly add dry ingredients mixing well after each addition.
  • Stir in oatmeal and unprocessed bran.
  • Add raisins if desired.
  • Drop by rounded teaspoonfuls onto a greased cookie sheet.
  • Bake for 8-10 minutes or until done.

Nutrition Facts : Calories 147.3, Fat 6, SaturatedFat 3.5, Cholesterol 21.7, Sodium 115.5, Carbohydrate 22.2, Fiber 1.6, Sugar 12.1, Protein 2.4

WHOLE-GRAIN BREAKFAST COOKIES



Whole-Grain Breakfast Cookies image

Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h25m

Yield Makes about 28

Number Of Ingredients 12

2 cups quick-cooking oats
1/2 cup buckwheat flour, such as Bob's Red Mill
1/2 cup millet, such as Bob's Red Mill
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup cashew butter
1/2 cup virgin coconut oil
3/4 cup packed light-brown sugar
2 large eggs, room temperature
1 cup fresh raspberries
Plain yogurt, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
  • In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
  • Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
  • Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.

WHOLE WHEAT COOKIES



Whole Wheat Cookies image

These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup honey
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/2 cup toasted wheat germ
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

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