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Soft Whole Wheat Honey Sugar Cookies – Fiber Never Tasted So Good!

My seven-year-old nephew has figured out that I tend to make healthy foods. When he spent the weekend with Mr. Michelle Miller and me last weekend, he let me know in no uncertain terms that I was not to feed him any of that healthy stuff. Likewise, he often asks me to clarify whether something contains “whole wheat or real flour.” These cookies, on the other hand, would fool even my astute nephew.

They look a bit like snickerdoodles but taste like the yummy sugar cookies you love. These cookies are soft and a bit bready, very like the kind I made in Novembers between my schoolwork lessons as a child.

Sugar Cookie
Fresh from the oven!

Here’s the best part, folks: each cookie contains just 60 calories, nearly 2 grams of protein, and 1 gram of fiber per serving. Oh, and don’t you worry your heads about the fat; these delicious treats have just under 1.5 grams of fat per serving. Now I’m not claiming these cookies are healthy, mind. I’m just claiming they’re healthier.

Ingredients for Cookie Recipe
All the fixin's!

Soft Whole Wheat Honey Sugar Cookies

  • 1/2 cup white sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp salt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 2 TBS milk (I used 1%, but any kind will do)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups (240g) whole wheat flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground coriander

1. Preheat oven to 375 degrees Fahrenheit.

2. Cream white sugar and softened butter until fluffy. Add the honey, applesauce, and vanilla extract; mix until well blended. Add the milk and egg, mixing until egg evenly incorporates – just a minute or so.

3. Add the remaining dry ingredients, including the spices. Mix until just combined. Do not overmix.

4. Roll dough into one-inch balls and place them on the cookie sheet, leaving one-inch between each ball. NOTE: If you find the dough too soft to roll easily, try chilling the dough for fifteen minutes first. You can also lightly flour your hands and the portions of dough to make them easier to roll.

5. Bake for 7 to 9 minutes, keeping a close eye for the last minute or two. Those bottoms like to burn!

6. Allow cookies to cool on wire racks before your children run off with the entire batch.

NOW GO FORTH, COOK, EAT, AND BE MERRY!

By Michelle Miller

Michelle Miller is a twenty-something blogger, cook, freelance writer and editor living in Seattle, Washington. She’s a feminist trying ever-so-hard to embrace her spaces, conventional or not. She looks forward to numerous bad hair days, burnt cremes, a soapbox or two, and maybe (just maybe) a yellow polka-dot bikini in the years ahead.

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