Whole Wheat Honey Oat Chocolate Chip Cookies

Whole Wheat Honey Oat Chocolate Chip Cookies

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Whole Wheat Honey Oat Chocolate Chip Cookies. I know, it’s a mouthful. But trust me, your mouth will thank you! Chocolate chip cookies made with honey are a delicious alternative to traditional cookies, and taste just as good – if not better.

This recipe is an adaptation of my go-to recipe for Whole Wheat Oatmeal Chocolate Chip Cookies (which I’ve included at the bottom of this post for those who loved that recipe, like me). This version of the recipe takes advantage of the sweetness of honey to flavor the cookies more potently with less sugar. The result is a slightly softer cookie with a beautiful golden tone and rounder sweetness.

About our Adaptations

Substituting honey for sugar takes a little bit of finesse – you can use less honey than you would white or brown sugar because honey is actually sweeter by quantity than granular sugar. But you also have to look out for liquid proportions in your recipe because, well, the honey is liquid.

One way to solve the liquid problem? Bake with whole wheat flour. Whole wheat flour actually absorbs more liquid so it loves working with the honey. In addition, the acid in the honey helps soften the whole wheat flour ever so slightly (in recipes without honey, I add apple cider vinegar).

Happy Hive on Etsy

I was hesitant to use whole wheat flour in baked goods at first, but my worries were unfounded. It is more than possible to create delicious, mouth-watering treats with all sorts of whole grains.  Read more about baking with whole grains here. A few simple adjustments make whole grain baked goods just as scrumptious as their white flour counterparts.

I also refrigerate the dough for 10-15 minutes for the whole wheat flour to absorb more moisture. I usually love baking cookies at 375 degrees so that they stay more plump and don’t have as long to flatten out, but for this version I stick with 350 degrees. Honey browns up more quickly (which looks beautiful) so you don’t want your cookies to burn.

making cookies with honey

Recipe: Whole Wheat Honey Oat Chocolate Chip Cookies


3/4 cup unsalted butter (1.5 sticks)
1/2 cup light brown sugar
1/4 cup honey (preferably local raw honey)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 large egg
1 ¼ cups rolled oats
1 ¼ cups white whole wheat flour (you can also use regular whole wheat)
2 cups bittersweet chocolate chips (I prefer Ghirardelli)


Preheat oven to 350 degrees.  Line baking sheet with parchment paper. 

Cream the butter, sugar, and honey in a stand mixer until smooth.  Add the baking soda, baking powder, salt, and vanilla and blend until well incorporated.  Add the egg and mix well.  Add the oats and flour and mix just until combined.  Add the chocolate chips and mix one more time until they are evenly distributed. 

Refrigerate dough for 10-15 minutes.

Scoop dough onto cookie sheet in 2-3T mounds (depending on how big you like your cookie).  Bake the cookies 11-12 minutes, until lightly golden brown.  Allow to cool slightly, then transfer to a cooling rack.

*You can also roll cookie dough balls and freeze them on a cookie sheet.  Once frozen, throw in a bag and keep in the freezer.  Take out as many as you want to have fresh baked cookies on demand (cooking time will be closer to 15-16 minutes).

For those who love our original Whole Wheat Chocolate Chip Cookies:


¾ cup unsalted butter (1.5 sticks)
1 cup light brown sugar
1 T maple syrup
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 large egg
1 ¼ cups rolled oats
1 ¼ cups white whole wheat flour (you can also use regular whole wheat)
2 cups bittersweet chocolate chips (I prefer Ghirardelli)

Directions: Follow directions above but cook at 375 degrees for 11-13 minutes.

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