Fantastic Wheat Germ Cookies


Three cups of wheat germ have been sitting in my pantry for the last six months.  In my desperate efforts to clean out my cupboards before we move, I found a wheat germ cookie recipe and then tweaked it into utter deliciousness.

Now I shall make these on a regular basis and confidently stride past the granola bars in the grocery store.  These are far less expensive, more nutritious and utterly delicious.

  • ½ Cup butter
  • ½ Cup peanut butter
  • 1/3 Cup cooking oil
  • 1 Cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1.5 Cups rolled oats
  • 1 Cup wheat germ
  • ½ Cup wheat flour
  • ½ Cup white flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 Cup coconut flakes
  • 2 cups chopped nuts (I used almond flour from Trader Joe’s)
  • ½ cup raisins or chocolate chips (or both!)

Cream the butters and sugars together.  Then add the eggs.  Then dump in the other ingredients and blend. Drop by rounded tablespoons onto a lightly greased cookie sheet.

Bake for about ten minutes at 350 degrees.  Let them solidify on the pan a bit before you move them to the cooling rack.  My kids ate the entire batch in less than two days without realizing they were healthy.  Victory!

 

Comments

  1. Ooh, sounds yummy! One question–I don’t like coconut and my son doesn’t like nuts, if we leave those ingredients out do you think it will compromise the final result?

    FYI–another use I have for wheat germ is mixing in a tablespoon or two with flour when breading fish to fry.

  2. I had the same question as Larisa. I love coconut, but it seems like a lot of people don’t (including my husband!). Are the cookies just as good without it?

  3. I’ve actually gotten VERY experimental with this recipe. I’ve thrown in a bit of flax seed, pumpkin and other odds and ends as I clean out my pantry. (The only bad result has been some extremely crumbly, but delicious, cookies.)

    My guess is that the nuts may add a bit of oil to the final mix so you may want to throw in a bit more butter or oil to make up for it. As for the coconut, I can’t imagine it would affect the chemistry of the cookie significantly. (That being said, I enjoy wild recipe experiments which aren’t always successful.)

    Keep us posted on your results without coconut!
    Joy

  4. I would simply leave out the coconut and not substitute anything else. I wouldn’t add more fat! Already this recipe has all that peanut butter, regular butter, AND oil. AND a cup of nuts. I was actually wondering how to reduce some of the fat (with the price of butter these days). I couldn’t think of how to do it. I usually do not like cookies where the fat has been replaced with applesauce or something.

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