154 cookies whole wheat honey Recipes

all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, unsalted butter, cold, unsweetened applesauce, honey, dark brown sugar , packed, granulated sugar, peanut butter, egg, room temperature, vanilla extract, semi-sweet chocolate chips (i like to use ghirardelli)

organic whole wheat flour, baking soda, sea salt, natural dark brown molasses sugar, organic applesauce, organic olive oil, pure maple syrup or organic honey (depending on your flavor preference), vanilla, organic eggs, skim milk, dark chocolate chocolate chips

butter, softened, honey, powdered milk, eggs, vanilla extract, stone ground whole white wheat flour, baking soda, salt, chopped pecans, semisweet chocolate chips

rolled oats, buckwheat groats (kasha), unsweetened applesauce, chicken stock, olive oil, honey, smooth natural-style peanut butter, boiling water, egg, rye flour, barley flour, quinoa flour, ground sunflower seeds, soy flour, psyllium , fibre husks, teff flour, guar gum, ground flax seeds, wheat germ, minute tapioca, whole flax seed, bacon bits

nonfat yogurt, brown sugar, honey, vanilla extract, cinnamon, egg, whole wheat flour, white flour, salt, baking soda, rolled oats

butter substitute, peanut butter, whole wheat flour, sugar, brown sugar or 1/4 cup honey, egg substitute (ener-g egg, or half a banana, or 1tsp flaxseed with 2t water), baking soda, baking powder, vanilla

mashed banana, chunky peanut butter, honey, vanilla, rolled oats, whole wheat flour, nonfat dry milk powder, ground cinnamon, baking soda, dried cranberries or raisins

old fashioned oats, all-purpose flour, whole wheat flour, salt, baking soda, unsalted butter, softened, brown sugar, egg, honey, pure vanilla extract, semisweet chocolate, coarsely chopped (60 to 65 percent cocoa), crystallized ginger, finely chopped

canola oil, honey, brown sugar, sugar, vanilla extract, butter flavor extract (optional), egg whites, whole wheat pastry flour, oatmeal, baking soda, cinnamon, salt, raisins

canola oil, light corn syrup or 2 1/2 tbsp honey, brown sugar, granulated sugar, vanilla extract, butter flavor extract, egg whites, all-purpose flour, whole wheat flour, baking soda, salt, semi-sweet chocolate chips

whole-milk ricotta cheese, sliced fresh strawberries, honey, wheat biscuits or cookies (optional)

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.