Crunchy Whole Wheat Cookies Recipe

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One day, my grandmother and I were planning on making cookies, but she didn't have all-purpose flour. I suggested we use whole wheat flour. The result is a crisp hearty cookie loaded with flavor.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:39 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 39 servings


  • 2/3 cup butter, softened
  • 2/3 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups whole wheat flour
  • 1 teaspoon baking soda

Nutritional Facts

2 each: 139 calories, 7g fat (3g saturated fat), 19mg cholesterol, 70mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
  2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar.
  3. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Crunchy Whole Wheat Cookies in Best of Country Cookies 1999, p55

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