I had my doubts about these Honey Wheat cookies. The truth is, I OD’ed on wheat germ back in high school, and it’s been years since I’ve even wanted to be in the same room with the stuff. (Lunch every day involved yogurt with gobs of wheat germ stirred into it. Four years of this will cure you of any wheat germ cravings right quick.) So I wasn’t too excited at the thought of trying to turn my old frenemy into a tasty cookie ingredient.
However, I actually kind of loved these. They weren’t my usual crisp on the outside, soft in the center, bursting-with-chocolate extravaganza, and it was refreshing! I loved the chewiness the wheat added, I loved the strong honey flavor, and I loved the addition of lots of lemon zest. I also added a teaspoon of cardamom, which I was hoping to love, but I couldn’t taste it at all in the finished cookies, so I guess I’ll double it next time and love it later.
These didn’t prove as popular with the husband, as he pronounced them “healthy-tasting” with an unmistakable whiff of disdain in his voice. I tried to explain how much butter and sugar was in them, but it didn’t do much good. So it’s up to me to polish these off, but don’t worry, guys, I think I’m up to the job.