These healthy whole wheat flour cookies without butter are so delicious! Made with honey and oil, they are perfect for a rustic snack.
These healthy whole wheat flour cookies without butter are wholesome and oh-so-delicious! Sweetened with honey, they are completely sugar-free and boast a perfectly balanced rustic flavor.
I love no-butter cookie dough—it’s light, nutritious, and delicious! If you’re searching for more butter-free cookie recipes, you’ve come to the right place. Our homemade gingerbread biscuits are a must-try. They’re simply fantastic and they’re made without any butter or eggs! Trust me, you won’t be disappointed!
But let’s circle back to our healthy whole wheat flour cookies recipe. The delightful addition of raisins or dried cranberries provides an extra hint of sweetness. So go ahead and treat yourself to these guilt-free goodies that are both nourishing and satisfying!
This recipe is as easy as can be. No rolling pin or biscuit cutters are required. You won’t even have to refrigerate the dough! You can have these hearty fiber-rich cookies ready in under 30 minutes, from mixing the dough to pulling them out of the oven. It’s a quick and fuss-free process that guarantees scrumptious results.
Whole wheat flour adds a delightful twist with its nutty flavor, making these rustic cookies even more interesting and flavorful compared to the ones made with regular white all-purpose flour. It also gives the dough a heartier texture, adding a satisfying element to each bite.
What else can I add to my whole wheat flour cookies?
These healthy whole wheat cookies are seriously yummy! They’re sweet with a delightful touch of honey. When I make them, I love tossing in some raisins or dried cranberries for that perfect mix of sweet and tangy flavors.
But feel free to get creative and try different ingredients! There’s no limit to making this recipe your own. Get ready for a fun baking adventure and savor every bite of these scrumptious homemade biscuits!
- Candied fruit, such as cherries or orange peel, for a burst of fruity goodness
- Chocolate drops for a decadent twist, like dark chocolate or milk chocolate chips.
- Chop up some nuts of your choice if you’re into some crunch. Any type works great! Consider almonds, walnuts, or pecans.
- Sprinkle in around 2 tablespoons of shredded coconut for an exotic flavor. You can use regular shredded coconut or toasted coconut flakes for extra richness.
- Don’t forget about dried fruits like apricots, dates, figs, or prunes. They add a lovely sweetness and chewiness to the mix.
- You can also include 1 teaspoon of ground cinnamon or ginger to enhance the flavor. It will add warmth and depth to the overall taste.
Should I soak raisins before adding them to the dough?
I recommend giving the raisins a quick soak in boiling water. It’ll make them softer and enhance their flavor. Just place them in a bowl of boiling water for 5 minutes until they plump up. Remember to drain them well before adding them to the cookie dough.
This recipe for whole wheat cookies is so simple, that you can’t go wrong with it. Just follow a few easy tips for a perfect result:
- Avoid using chestnut and buckwheat honey for this recipe, as their astringent aftertaste and slight bitterness are not ideal for this dough.
- I recommend adding sunflower oil to the dough. It has a neutral taste that won’t affect the final flavor. Unlike olive oil, which can have an overly dominant taste. However, feel free to use any oil you prefer.
- These rustic cookies are delicious when made with both orange and lemon zest.
- Pay attention to the baking powder and make sure it is not expired, as using expired baking powder may prevent the dough from rising properly.
- This cookie dough has a sticky consistency, so it is easier to shape into balls using wet hands. Alternatively, you can use an ice cream scoop to create uniformly sized balls.
Vegan cookies with whole wheat flour
If you’re vegan or have an egg allergy, no worries! You can make these cookies eggless. Just replace the egg with flax seeds. Simply take 1 tablespoon of flax seeds and blend them in a coffee grinder or food processor. Then, add 3 tablespoons of water (at room temperature) and give it a good stir. Let the mixture rest for 10 minutes, and you’re good to go!
That’s all there is to it! Just add this flax seed mixture to the cookies instead of the egg.
And if you’re looking for a vegetarian option, you can replace honey with an equal amount of maple syrup.
- 100g (5Tbsp) honey
- 1 egg
- 45ml (3Tbsp) sunflower or olive oil
- 250g (2cups+1Tbsp) whole wheat flour
- 1tsp baking powder
- vanilla extract
- zest of 1 orange or lemon
- 70g (1/2 cup) raisins or dried cranberries
Recipe for whole wheat cookies without butter
1. In a large bowl, whisk together the egg, oil, and honey. Add orange (or lemon) zest, whole grain flour, baking powder, and vanilla extract.
2. Next, add the raisins (cranberries, chocolate chips, or any other sweet addition you prefer). Mix them into the dough. If the mixture is too sticky, gradually add a few more tablespoons of flour and knead until it reaches a non-sticky consistency. Once the dough is ready, shape it into a ball.
3. Divide the dough into small walnut-sized balls and place them on a parchment-lined baking sheet. Press each ball gently with a fork to create crosshatch patterns on the surface.
4. Preheat the oven to 180°C (356°F) and bake the cookies for 15-20 minutes until they are lightly browned. Keep in mind that the cookies may seem underbaked, but avoid the temptation to continue baking them until they have a brown top. They will firm up as they cool, resulting in a perfect texture.
How to serve these rustic cookies
They are just perfect for enjoying alongside a steaming cup of coffee, a comforting mug of tea, or even a refreshing glass of milk or lemonade. They make for a healthy rustic snack that hits all the right notes.
And if you’re looking for delightful pairings, here are a couple of options:
- Thick, homemade natural yogurt: Add a dollop of creamy homemade yogurt. Its velvety texture beautifully contrasts with the crumbly biscuits.
- Your favorite jam: Spread some delicious jam over each cookie for a delightful treat. Try our homemade, no-pectin peach jam—it’s amazing!
To store the biscuits, allow them to cool completely. Then, place them in an airtight container and store them at room temperature for up to 10 days.
For long-term storage, wrap the prepared dough tightly in plastic wrap and place it in the freezer. It can be stored this way for up to 3 months. When you’re ready to make the cookies, thaw the dough in the refrigerator and, if needed, incorporate a few tablespoons of flour if the dough is too sticky.
You don’t need fancy ingredients for these healthy whole wheat flour cookies without butter. With just a little preparation time, you’ll have a delicious rustic snack ready to be enjoyed. These treats are hearty, sugar-free, and packed with fiber, offering a guilt-free indulgence. So go ahead and savor each bite, knowing that these goodies are not only tasty but also filled with goodness. Treat yourself to these wholesome delights and feel great about your choice.
Healthy whole wheat flour cookies without butter
- 100 g (5Tbsp) honey
- 1 egg
- 45 ml (3Tbsp) sunflower or olive oil
- 250 g (2cups+1Tbsp) whole wheat flour
- 1 tsp baking powder
- vanilla extract
- zest of 1 orange or lemon
- 70 g (½ cup) raisins or dried cranberries
- In a large bowl, whisk together the egg, oil, and honey. Add orange (or lemon) zest, whole grain flour, baking powder, and vanilla extract.
- Next, add the raisins (cranberries, chocolate chips, or any other sweet addition you prefer). Mix them into the dough. If the mixture is too sticky, gradually add a few more tablespoons of flour and knead until it reaches a non-sticky consistency. Once the dough is ready, shape it into a ball.
- Divide the dough into small walnut-sized balls and place them on a parchment-lined baking sheet. Press each ball gently with a fork to create crosshatch patterns on the surface.
- Preheat the oven to 180°C (356°F) and bake the cookies for 15-20 minutes until they are lightly browned. Keep in mind that the cookies may seem underbaked, but avoid the temptation to continue baking them until they have a brown top. They will firm up as they cool, resulting in a perfect texture.