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Honey Nut Whole Wheat Cookies

  • Makes 40 cookies
  • Prep Time 10 min
  • Cook Time 10 min


  • 1 cup Country Crock® Spread
  • 1 cup honey
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup chopped walnuts, toasted
  • 1 tsp. grated lemon peel


  1. Preheat oven to 375°. Beat Country Crock® Spread with honey in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla until blended, scraping sides occasionally. Beat in flours, baking powder, salt and baking soda just until blended. Stir in walnuts and lemon peel*
  2. Drop dough by heaping tablespoonfuls onto ungreased baking sheets 3-inches apart.
  3. Bake 10 to 12 minutes until edges are lightly golden. Cool 2 minutes on wire rack; remove from sheets and cool completely.

*Customize cookies with some of your favorite stir-ins such as bittersweet chocolate chips, dried cranberries, raisins or toasted shredded coconut.

TIP: To change it up, try one of the following delicious variations and bake as directed in recipe.

Almond Whole Wheat Cookies: Omit walnuts and instead stir in 1 cup chopped toasted slivered almonds. Sprinkle tops of cookies with 1/4 cup slivered almonds before baking.

Cinnamon Whole Wheat Cookies: Omit lemon peel and stir 1/2 tsp. cinnamon into flour mixture.

Glazed Cookies: Combine 1 cup confectioners’ sugar with 4 tsp. water or milk and stir until smooth. Drizzle over cooled cookies.

Nutritional Information

Nutritional Information

Nutritional Information
Portion Per 2 cookies Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion Per 2 cookies
Amount Per Serving
Calories 150
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbs 22 g
Dietary Fiber 2 g
Sugars 12 g
Protein 3 g
Calcium 2 %
Iron 4 %
Vitamin C 0 %
Vitamin A 4 %