| 13 | 15 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 20 |
| 1/2 cup | Coconut oil |
| 1/3 cup | Honey |
| 1/2 cup | Peanut butter, natural |
| 1 medium | Egg |
| 1 tsp | Vanilla extract, pure |
| 1 cup | Wheat flour, whole wheat |
| 1/4 tsp | Salt |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Baking powder |
| 2 tbsp | Wheat germ, crude |
| 2 tbsp | Oat bran, dry |
| 1 tbsp | Flaxseed meal (ground) |
| 1/2 cup | Semisweet chocolate chips, mini (optional ) |
Preheat the oven to 350°F.
In a medium mixing bowl, cream the solidified coconut oil, honey and peanut butter together until smooth and creamy. Add the egg and vanilla and beat for another minute.
In another bowl, combine the flour, salt, baking soda, and baking powder. Stir in the wheat germ, oat bran, and flax seeds.
Gently stir the flour mixture into the peanut butter mixture, stirring just until combined. If using, stir in the peanut butter or chocolate chips.
Form the dough into 1-inch balls and place them on a cookie sheet about 2 inches apart. Press down on each ball with a fork to create a criss-cross pattern.
Bake for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
| Grain | 0.3 |
| Meat Alternative | 0.2 |
