PEANUT BUTTER WHEAT GERM COOKIES
I've adapted this from an old newspaper recipe clipping (source unknown), likely from the 1970's when wheat germ was a miracle ingredient. I've substituted brown rice flour for all-purpose flour as I prefer this texture and flavour variation, but you could just as easily revert to the original with good results. The original also called for 1 c. wheat germ, which I've halved and added 1/2 c. spelt flour, but this is a highly adaptable and forgiving recipe so feel free to experiment depending on what you have on hand. I recommend pure peanut butter (peanuts as only ingredient) rather than the soybean oil, sugar and salt-laden popular brands.
Provided by Canadagoose
Categories Dessert
Time 20m
Yield 24-36 cookies
Number Of Ingredients 11
Steps:
- Beat butter and peanut butter with sugar, then beat in egg and vanilla. Gradually beat in dry ingredients. Form into balls on cookie sheet (ungreased, preferably with baking parchment) of whatever size you like and flatten to about half the ball thickness- use the typical criss-cross fork pattern if you like a traditional look. Bake at 350 degrees Farenheit for 8-10 minutes, watching carefully to check degree of browning, and remove to racks for cooling.
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Nazi Afrough
[email protected]I've made these cookies several times and they always turn out perfect. They're a staple in my kitchen.
Aijaz Ali official
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
Aaron Debichand
[email protected]I made these cookies for a bake sale and they were a huge hit! Everyone loved them.
Yeamin Khan
[email protected]These cookies are a great way to get kids involved in the kitchen. They're easy to make and kids love to help mix the ingredients.
Azila Ransford
[email protected]I'm allergic to peanuts, so I substituted almond butter in this recipe. The cookies turned out great!
MD korim Ali
[email protected]These cookies are so good! I love the combination of peanut butter and wheat germ. They're also really easy to make.
Salar Yaseen
[email protected]I'm not sure what went wrong, but my cookies turned out dry and crumbly. I think I might have overmixed the dough.
Paul East
[email protected]These cookies are the perfect treat for a peanut butter lover. They're packed with flavor and have a satisfying crunch.
Jutt Sister Jutt
[email protected]I love the texture of these cookies. They're soft and chewy on the inside and crispy on the outside.
Garani Etihad
[email protected]These cookies are a great way to use up leftover peanut butter.
Joel Ubisi
[email protected]I've been making these cookies for years and they're always a hit. They're the perfect balance of chewy and crispy.
Miia Olivia Poysti
[email protected]These cookies are perfect for a quick and easy snack. They're also great for packing in lunches.
Tinah Tall
[email protected]I'm not a huge fan of peanut butter, but these cookies are delicious! The wheat germ gives them a unique flavor that I really enjoy.
Rabi Xettry
[email protected]These cookies are so easy to make! I love that I can just mix everything together and pop them in the oven.
steve paul mtenje
[email protected]I didn't have any wheat germ on hand, so I substituted it with oats. The cookies still turned out great!
Ella Lumpkin
[email protected]These cookies were a little too dry for my taste. I think I'll add an extra egg next time.
Slare Gaming
[email protected]I love that these cookies are made with whole wheat flour. They're a healthier option than traditional peanut butter cookies.
Sebabatso Mofokeng
[email protected]These cookies are the perfect combination of sweet and salty. The wheat germ adds a nice nutty flavor.
My name juyel khan
[email protected]I've made these cookies several times now and they're always a crowd-pleaser. They're easy to make and always turn out great.
Md Alal Sardar
[email protected]These cookies were a hit with my family! They're soft, chewy, and have a delicious peanut butter flavor. I'll definitely be making them again.