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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This is a very dense, natural foods type of cookie. If you are looking for something light, this is not it! The peanut butter and coconut go well together. I have substituted oatmeal in place of the wheat germ and added dairy free chocolate chips with good results. Full of protein and grains - add a glass of milk (regular or soy) for a complete breakfast! From: Uprisings - The Whole Grain Baker's Book. Ingredients:
1 cup peanut butter |
1/2 cup honey |
3/8 cup oil |
1 teaspoon vanilla |
1 cup whole wheat pastry flour (or white flour) |
1/2 cup wheat germ |
1/2 cup coconut |
1/2 cup sunflower seeds |
1/2 cup non-dairy chocolate chips or 1/2 cup regular chocolate chips |
Directions:
1. Mix peanut butter, honey, vanilla and oil together.
2. In a separate bowl, mix flour, coconut, wheat germ, sunflower seeds, chocolate chips.
3. Combine wet and dry ingredients.
4. Place on cookie sheet using a Tablespoon scoop or spoon.
5. Press cookie slightly.
6. Bake at 350* for 10- 15 minutes or until slightly golden in color.
7. Let them cool before removing from pans.
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