15 Whole‑Wheat Christmas Cookie Recipes (Hearty & Tasty)

Gingerbread Whole-Wheat Cookies

Gingerbread Whole-Wheat Cookies are a healthier twist on the traditional holiday treat. Made with whole wheat flour, these cookies provide a nutty flavor and added nutritional benefits while still delivering the classic spices that make gingerbread a beloved seasonal favorite. Perfect for decorating or simply enjoying with a warm cup of tea or coffee, they are a delightful addition to your Christmas festivities.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
4. Add Molasses and Egg: Mix in the molasses, followed by the egg and vanilla extract. Beat until combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
7. Roll and Cut Shapes: On a floured surface, roll out the dough to about ¼-inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets, leaving space between each cookie.
8. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are slightly firm. The centers may appear soft, but they will firm up as they cool.
9. Cool the Cookies: After removing from the oven, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate (Optional): Once the cookies are completely cool, you can decorate them with icing made from powdered sugar and a few drops of water for a festive touch.

Enjoy your homemade Gingerbread Whole-Wheat Cookies with friends and family throughout the holiday season!

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Cranberry Walnut Crunch Cookies

Cranberry Walnut Crunch Cookies are a delightful blend of chewy cranberries and crunchy walnuts, marrying the flavors of the holiday season with the wholesome goodness of whole wheat. These cookies are not only festive but also provide a satisfying texture and a touch of sweetness that’s perfect for sharing with friends and family during Christmas celebrations.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, baking soda, and salt. Stir until the ingredients are evenly mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until well blended.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Add-Ins: Gently fold in the dried cranberries, chopped walnuts, and oats if using, until evenly distributed throughout the dough.
7. Shape Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
9. Cool the Cookies: After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve these delightful cookies at your holiday gatherings or enjoy them as a sweet treat throughout the season.

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Double Chocolate Chip Whole-Wheat Cookies

Double Chocolate Chip Whole-Wheat Cookies are a decadent holiday treat that combines the rich flavors of chocolate with the wholesome goodness of whole wheat flour. These cookies are soft and chewy, featuring both cocoa powder and chocolate chips, making them the perfect indulgence for chocolate lovers during the festive season. Plus, their whole-wheat base offers a healthier twist on a classic favorite without sacrificing taste.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps; set the dry mixture aside.
3. Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, usually about 2-3 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Mix well until everything is fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended. Do not overmix to keep the cookies tender.
6. Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet and milk chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Drop Cookie Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of the cookie dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
8. Bake: Place the cookies in the preheated oven and bake for 10-12 minutes. The cookies should be soft in the center, and the edges will firm up as they cool.
9. Cool the Cookies: After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Delight: Enjoy these delicious Double Chocolate Chip Whole-Wheat Cookies warm or at room temperature. They are perfect for sharing with family and friends during the holiday season or for treating yourself!

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Spiced Oatmeal Raisin Cookies

Spiced Oatmeal Raisin Cookies are a warm and comforting holiday treat that combines the wholesome flavors of oats with the sweetness of raisins. Infused with warm spices like cinnamon and nutmeg, these cookies provide a delightful chewiness that makes them perfect for sharing during the festive season. Made with whole wheat flour, they offer a nutritious twist on a classic favorite, guaranteeing that you can indulge without guilt.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a medium-sized bowl, mix together the whole wheat flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well to guarantee an even distribution of the dry ingredients and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Crack the egg into the bowl and pour in the vanilla extract. Beat the mixture until fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Raisins: Gently fold in the raisins using a spatula, guaranteeing they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Be sure to leave about 2 inches of space between each cookie to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be golden around the edges but still soft in the center.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your Spiced Oatmeal Raisin Cookies!

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Maple Pecan Whole-Wheat Cookies

Maple Pecan Whole-Wheat Cookies are a delightful and wholesome treat that provides a wonderful balance of flavors with the rich, earthy taste of pecans and the natural sweetness of maple syrup. These cookies are made with whole wheat flour, making them a healthier option without compromising on taste. Perfect for holiday gatherings or cozy nights in, these cookies will surely become a seasonal favorite.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, baking soda, and salt. Stir together to combine, making sure there are no lumps, and set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, maple syrup, and brown sugar together. Beat on medium speed until the mixture is fluffy and light, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Mix well until everything is fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being cautious not to overmix to keep the cookies light and tender.
6. Add Chopped Pecans: Gently fold in the chopped pecans using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie for spreading during baking.
8. Bake: Place the baking sheets in the oven and bake for 10-12 minutes. The cookies should be golden brown around the edges while remaining soft in the center.
9. Cooling Time: Once baked, remove the cookies from the oven, allowing them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Maple Pecan Whole-Wheat Cookies while they are warm!

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Almond Joy Whole-Wheat Cookies

Almond Joy Whole-Wheat Cookies are a delightful fusion of flavors that capture the essence of the well-loved candy bar. With the nutritious base of whole wheat flour, these cookies are packed with wholesome ingredients like almond butter, shredded coconut, and chocolate chips, making them a delicious yet healthier treat perfect for the holiday season. These cookies will certainly please chocolate and coconut lovers alike, providing a chewy and satisfying bite in every cookie.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to guarantee easy removal of cookies after baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, and salt until well blended. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, almond butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take around 2-3 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract into the creamed butter mixture. Mix on medium speed until fully combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Add Coconut, Chocolate, and Almonds: Gently fold in the shredded coconut, chocolate chips, and chopped almonds using a spatula until they are evenly distributed throughout the dough.
7. Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the cookies are golden brown around the edges and set in the middle.
9. Cooling Time: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your Almond Joy Whole-Wheat Cookies!

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Peppermint White Chocolate Cookies

Peppermint White Chocolate Cookies are a festive and rejuvenating treat perfect for the holiday season. These cookies blend the rich creaminess of white chocolate with the invigorating essence of peppermint, resulting in a delightful dessert that is sure to impress. The addition of whole wheat flour not only adds a nutty flavor but also boosts the nutritional profile. Enjoy these scrumptious cookies with friends and family during your festive gatherings.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cookie removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, and salt until well combined. Set the bowl aside to be used later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavorings: Beat in the egg, vanilla extract, and peppermint extract to the creamed mixture. Continue mixing on medium speed until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined, making sure not to overmix.
6. Incorporate White Chocolate and Peppermint: Gently fold in the white chocolate chips and crushed peppermint candies with a spatula until evenly distributed throughout the dough.
7. Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes or until the edges of the cookies are lightly golden and the centers are set.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

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Chewy Molasses Whole-Wheat Cookies

Chewy Molasses Whole-Wheat Cookies are a classic holiday treat that beautifully combines the warm, spiced flavors of molasses with the wholesome goodness of whole wheat flour. These cookies are soft, chewy, and bursting with the rich taste of ginger, cinnamon, and cloves, making them a comforting addition to your festive dessert spread. The whole wheat flour not only enhances the flavor but also adds nutritional benefits to these delightful cookies.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined. Set aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed. Mix until the mixture becomes light and fluffy, usually around 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses, followed by the egg and vanilla extract. Beat until all ingredients are well combined and the mixture is smooth.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Continue mixing until just combined. Be cautious not to overmix.
6. Scoop Dough onto Baking Sheets: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the lined baking sheets. Space the dough balls approximately 2 inches apart to allow for spreading during baking.
7. Bake the Cookies: Place the baking sheets in your preheated oven. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
8. Cool: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy these delicious Chewy Molasses Whole-Wheat Cookies with a glass of milk or alongside your favorite holiday beverage!

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Whole-Wheat Snickerdoodles

Whole-Wheat Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. Soft and chewy with a slightly crisp edge, these cookies are rolled in a mixture of cinnamon and sugar before baking, giving them an irresistible flavor and charming appearance. The whole wheat flour adds a nutty depth and extra nutrition, making them a perfect treat for the holiday season.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, cream of tartar, ground cinnamon, and salt until evenly mixed. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, usually taking about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Mix just until combined, being careful not to overmix the dough.
6. Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the additional sugar and ground cinnamon for rolling. Mix well to guarantee even distribution.
7. Scoop and Roll: Use a tablespoon or cookie scoop to portion out dough balls (about 1 inch in diameter). Roll each ball in the cinnamon-sugar mixture until well coated.
8. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are soft.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Whole-Wheat Snickerdoodles with a warm cup of tea or coffee!

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Pumpkin Spice Whole-Wheat Cookies

Pumpkin Spice Whole-Wheat Cookies are a wonderfully warm and aromatic treat that encapsulates the flavors of fall and the holiday spirit. These soft, chewy cookies are infused with the delightful tastes of pumpkin puree and traditional pumpkin spices, all while being made healthier with whole wheat flour. Perfect for festive gatherings or cozy evenings at home, these cookies are guaranteed to become a seasonal favorite.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie release and cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Verify that all the dry ingredients are well combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes.
4. Incorporate Egg and Pumpkin: Add the egg and pure pumpkin puree to the creamed butter and sugar mixture. Mix until fully combined, and then add the vanilla extract, mixing until smooth.
5. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. If desired, fold in chopped nuts or chocolate chips at this stage.
6. Scoop the Dough: Use a tablespoon or cookie scoop to portion out the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart since they will spread while baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 12-15 minutes, or until the edges of the cookies are firm and the centers are slightly set.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Pumpkin Spice Whole-Wheat Cookies as a seasonal treat!

Coconut Macaroons With Whole Wheat

Coconut Macaroons with Whole Wheat are a delightful twist on the classic coconut macaroon, offering a slightly nutty flavor and texture thanks to the addition of whole wheat flour. These chewy, sweet confections are packed with shredded coconut and a hint of vanilla, making them perfect for holiday cookie trays or as a sweet snack anytime. Enjoy them as a gluten-conscious treat or simply indulge in their irresistibly chewy goodness.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Prepare the Mixture: In a large mixing bowl, combine the sweetened shredded coconut and whole wheat flour. Stir well to guarantee that the flour evenly coats the coconut.
3. Whip Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites and salt. Start at a low speed and gradually increase to high, whipping until stiff peaks form. This may take about 3-5 minutes.
4. Incorporate Sugar and Vanilla: Gradually add the granulated sugar to the whipped egg whites while continuing to mix, guaranteeing a stable meringue. Once the sugar is fully incorporated, add the vanilla extract and mix until combined.
5. Combine Mixtures: Gently fold the coconut and flour mixture into the meringue using a spatula. Be careful not to deflate the egg whites; aim for a well-combined but airy mixture.
6. Scoop the Dough: Use a tablespoon or a small cookie scoop to drop heaping mounds of the mixture onto the lined baking sheet, spacing them about 1 inch apart.
7. Bake the Macaroons: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the edges are golden brown. Keep an eye on them, as baking times can vary.
8. Cool the Macaroons: Once done, remove the baking sheet from the oven and allow the macaroons to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Optional Chocolate Drizzle: If you desire, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled macaroons for an extra touch of sweetness.

Now, your Coconut Macaroons with Whole Wheat are ready to be enjoyed or shared with friends and family during the festive season!

Chocolate Hazelnut Whole-Wheat Cookies

Chocolate Hazelnut Whole-Wheat Cookies are a scrumptious and wholesome treat that combines the rich flavors of chocolate and roasted hazelnuts with the nutty undertones of whole wheat flour. These cookies are perfect for holiday baking or any time you crave a sweet, satisfying snack. Loaded with chocolate chunks and bits of hazelnuts, they are both indulgent and packed with nutrients.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cookie removal easy and avoid sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined. This helps guarantee the leavening agents are evenly distributed.
3. Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it’s light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and mix until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just blended. Be careful not to over-mix; stop as soon as there are no visible flour streaks.
6. Fold in Chocolate and Hazelnuts: Gently fold in the chocolate chunks and chopped roasted hazelnuts using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop the Cookies: Using a tablespoon or cookie scoop, drop heaping mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers may look a bit underbaked, but they will continue to cook as they cool.
9. Cool the Cookies: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Enjoy your delicious Chocolate Hazelnut Whole-Wheat Cookies as a festive treat or a delightful everyday snack!

Eggnog Whole-Wheat Cookies

Eggnog Whole-Wheat Cookies are a delightful holiday treat that captures the essence of the festive season in every bite. Infused with the warm spices of nutmeg and cinnamon and made with wholesome whole wheat flour, these cookies are soft, chewy, and perfect for enjoying with a glass of eggnog or sharing with loved ones at holiday gatherings.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, granulated sugar, brown sugar, baking powder, ground nutmeg, ground cinnamon, and salt. Make sure the ingredients are well combined to guarantee an even distribution of flavors.
3. Cream Butter: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter until it becomes light and fluffy, approximately 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully mixed with the butter.
5. Incorporate Eggnog: Gradually pour in the eggnog and mix until the wet ingredients are well combined.
6. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the bowl of wet ingredients. Mix on low speed, just until combined. Be cautious not to over-mix; the dough should remain soft but not sticky.
7. Scoop the Cookies: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to provide room for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, and the tops may look slightly puffed.
9. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for a festive touch. Enjoy your Eggnog Whole-Wheat Cookies with a glass of eggnog or a cup of tea!

Whole-Wheat Shortbread Cookies

Whole-Wheat Shortbread Cookies are a wonderfully simple and classic treat that everyone can enjoy during the holiday season. Made with whole wheat flour, these cookies capture the buttery, crumbly essence of traditional shortbread while adding a nutritious twist. Perfect for gifting or savoring with a warm cup of tea, these cookies are sure to become a favorite in your holiday baking repertoire.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Combine Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with both granulated sugar and powdered sugar. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Vanilla and Salt: Once the butter and sugars are well combined, add the vanilla extract and salt to the bowl. Mix until fully incorporated.
4. Incorporate Whole Wheat Flour: Gradually add the whole wheat flour to the butter mixture, mixing on low speed until just combined. Be careful not to overwork the dough; it should come together and be slightly crumbly but hold its shape.
5. Add Optional Ingredients: If you’re using any optional ingredients like chopped nuts or chocolate chips, gently fold them into the dough with a spatula or wooden spoon until evenly distributed.
6. Form the Cookies: Lightly flour your hands or a clean work surface. Take about 1 tablespoon of dough and roll it into a ball, then flatten it slightly to form a round cookie shape. Place each cookie onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. The centers will remain quite pale. Keep an eye on them to avoid over-baking.
8. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve or Store: Enjoy the shortbread cookies as is, or consider dusting them with a little extra powdered sugar for a festive touch. Store in an airtight container at room temperature for up to a week.

Almond Biscotti With Whole Wheat

Almond Biscotti with Whole Wheat is a delightful and crunchy Italian cookie that is perfect for dipping in coffee or hot chocolate during the festive season. The use of whole wheat flour adds a nutty flavor and a nutritious twist, while the almonds provide a satisfying crunch. These biscotti are easy to make and store well, making them ideal for holiday gifting or enjoying with friends and family.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Toast the Almonds: If using whole almonds, spread them out on a baking sheet and toast in the oven for about 10 minutes, or until golden brown. Let them cool before chopping coarsely.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and granulated sugar until well combined.
4. Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the vanilla extract and optional almond extract. Mix until fully blended.
5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, stirring gently with a spatula. Add the toasted almonds, folding them into the dough until evenly distributed. The dough will be thick and slightly sticky.
6. Shape the Dough: Lightly flour your hands and divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2-3 inches wide. Make sure they are spaced apart as they will expand during baking.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
8. Cool and Slice: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Once cool enough to handle, transfer them to a cutting board and slice them diagonally into ½-inch thick pieces.
9. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, or until they are dry and crispy. Turn them halfway through to guarantee even baking.
10. Cool Completely: Remove from the oven and allow the biscotti to cool completely on a wire rack before storing them in an airtight container. Enjoy your delicious homemade Almond Biscotti with Whole Wheat!