Sunday night I was craving something sweet (nothing new there) but had already had more than my fair share of mini Mounds and my husband’s bag of peanut M&Ms (he doesn’t know yet), so I wanted something a little on the healthier side. Healthier but super tasty of course.

I came across this recipe on Allrecipes.com for Crunchy Whole Wheat Cookies and had to try them. My husband loves the healthier cookies, especially when stashed in the freezer for a late-night chilled treat. (His latest faves are the day-old oatmeal raisin from Great Harvest or Hagermann’s Bakehouse.) I personally love the healthier cookies because it means I can eat the first dozen out of the oven without feeling a titch of guilt.

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In no time I whipped up the recipe (super easy) and had the first batch in the oven. After what seemed like an exceptionally long 10 minutes, I pulled them out. Holy cow, those babies were good! Keep in mind the recipe uses only whole wheat flour, so if you’re not a fan, you probably won’t like them. But for me they are the perfect late-night, guilt-free snack (okay, guilt-free if you eat like only 2 or 3). These whole wheat cookies are thin and boast a delicious combo of chewy and crisp; I can’t wait to eat another dozen out of the freezer tomorrow!

(I apologize for the photo. Like I mentioned, it was late at night and I had a craving and I wasn’t going to wait until the next morning and the perfect lighting to satisfy it!)

Printable recipe for crunchy whole wheat cookies below.

Crunchy Whole Wheat Cookies

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Healthy and tasty can exist in a single cookie. Just sayin'.

Print

Ingredients

• 2/3 cup butter or margarine, softened
• 2/3 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 1/2 cups whole wheat flour
• 1 tsp baking soda

Instructions

1. Preheat oven to 375 degrees. Grease cookie sheet or use a Silpat baking mat.
2. In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a separate bowl combine flour and baking soda; gradually add to creamed mixture.
4. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Gently flatten with a glass dipped in sugar.
5. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.

 

Note: Mine baked in about 9 minutes and I let them cool for 2 minutes on the pan before removing to a wire rack. Also, this made about 4 dozen cookies, half of which are in the freezer already to prevent me from eating them all in one sitting.

P.S. Words to Sweat By has a quick post on baking with whole wheat flour. Check it out!

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