Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.

Amy

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.

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  • In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.

  • Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts

162 calories; protein 2.3g; carbohydrates 17.8g; fat 10.3g; cholesterol 24.8mg; sodium 144.4mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2006
** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the trouble people are having with it. Instead of spreading all over the place, these cookies should be rather cake-like, and they shouldn't spread much at all. I then looked at the recipe, and realized there's a typo - YOU NEED TO USE 2 1/4 CUPS OF WHITE WHOLE WHEAT FLOUR, NOT 1 CUP!! I have no idea how this typo crept in - I can't imagine that I would have submitted it that way, but who knows? Maybe I did. I'll try to get the site to fix it. Thanks! Read More
(60)

Most helpful critical review

Rating: 3 stars
02/06/2008
Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie. Read More
(17)
45 Ratings
  • 5 star values: 18
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
05/19/2006
** VERY IMPORTANT NOTE ** I took a look at this recipe, and was really surprised at all the trouble people are having with it. Instead of spreading all over the place, these cookies should be rather cake-like, and they shouldn't spread much at all. I then looked at the recipe, and realized there's a typo - YOU NEED TO USE 2 1/4 CUPS OF WHITE WHOLE WHEAT FLOUR, NOT 1 CUP!! I have no idea how this typo crept in - I can't imagine that I would have submitted it that way, but who knows? Maybe I did. I'll try to get the site to fix it. Thanks! Read More
(60)
Rating: 5 stars
06/30/2008
Thank you thank you thank you! These cookies are beyond belief they are so good! Because of dietary restrictions related to my son's asthma we do not use dairy or sugar in our house and these cookies were an amazing start towards a dessert we can all enjoy. To make them work for us I omitted the butter and dry milk replacing them with a combination of 2 cups of milled flax seed and a half a cup of soy milk. I also replaced the chocolate chips with unsweetened carob chips. Obviously that is A LOT of changes from a traditional cookie recipe so I was shocked when I was able to bring them to a lunch play-date and the other kids actually ate them! Thank-you it means so much to my son to be able to share with other kids. They are already on high request at our house and I think that we will be making them to have on hand. Read More
(20)
Rating: 3 stars
02/06/2008
Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie. Read More
(17)
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Rating: 5 stars
06/16/2009
Ok my kids and myself all say these are the best cookies we've ever had! I combined whole wheat flour and organic white flour to make my own whole white wheat. I used some walnuts since I was out of pecans. I used regular skim milk not powdered. I don't keep powdered milk here. I also added some wheat germ and some flax seed. Truly they were chewy sweet but not too sweet and really hit the spot. I woke up excited each day to eat some! Read More
(9)
Rating: 4 stars
04/04/2011
Good for what they are. Cakey not the texture of a cookie. Substitutions: I used Agave Nectar instead of honey 100% whole wheat flour instead of whole white wheat margarine not butter and 1/4 c. almond milk instead of powdered milk. This way they are not dairy and lower glycemic. Def satisfies a cookie craving. Read More
(6)
Rating: 4 stars
03/24/2003
These are little more cake-like than most cookies but I was definitely surprised by how good this was. Everyone who tried it loved it too! I changed it by using liquid milk omitting the pecans spreading it in a cake pan and baking it for 12 minutes and it was great! Read More
(5)
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Rating: 4 stars
01/23/2009
My two year old loves them as do I. I can't resist adding a little oatmeal to chocolate chip cookies but otherwise I followed the recipe. Like other reviewers said the first sheet turned out a bit more like muffins than cookies. For the second sheet I added some liquid milk to the recipe and then really tried not to over-bake them (I tried to err on the side of under-baking since they bake a little bit even after they're out of the oven) and then they turned out more like cookies. I am staying away from refined sugar so I will make these again when I'm craving a good substantial cookie! Read More
(5)
Rating: 4 stars
02/26/2010
BOMB-DIGITY! They do have a cakie texture which we love! I used red wheat from my wondermill since it seems to be impossible to get white around here. Very good will make again! Read More
(5)
Rating: 3 stars
03/30/2010
I need to try these again b/c my first try didn't seem to turn out right. They are tasty and cakey like some of the other reviewers have said but something still seems off. Read More
(5)
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