Egg and Dairy Free, Whole Wheat Flour and Honey Cookies – a delicious recipe with flour, Whole wheat flour, Honey, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put a plastic bag in a bowl, place it on a scale, and measure in the ingredients.
2
Close the plastic bag, mix all the ingredients thoroughly, and bring the dough together.
3
Preheat the oven to 180C, shape the dough from Step 2 into a button shape, or you could roll the dough out to a thickness of 4 mm and cut out shapes with a cookie cutter.
4
Bake in the oven preheated to 180C for 12-15 minutes, and they should be ready once cooled.
5
My oven took 13 minutes to bake the cookies.
6
Note: You could arrange the amount of ingredients as follows: cake flour 120 g, whole wheat flour 20 g, honey 35 g, and olive oil 30 g. The dough will be a bit crumblier, but you will be able to cut out the dough using a cookie cutter.
229
kcal
Calories
8
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 100 grams Cake flour, 40 grams Whole wheat flour, 50 grams Honey, 30 grams Olive oil.
Yes, Egg and Dairy Free, Whole Wheat Flour and Honey Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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