Wheat Germ Cookies Recipe

There's something indisputably comforting about freshly baked cookies. This unique recipe brings together the earthy flavor of wheat germ, the sweetness of coconut and dates, and the crunch of pecans. Not only are these cookies delicious, but they're also packed with nutrients thanks to these special ingredients.

Wheat Germ Cookies Recipe

Some ingredients in this recipe might not be in your everyday pantry. Wheat germ is the nutrient-rich embryo of the wheat kernel that's often removed during the refining process of making wheat flour. It's available in the cereal aisle or health food section of most supermarkets. The same goes for pecans and dates, which you might find in the dried fruits and nuts section.

Wheat Germ Cookies Ingredients

Butter: This provides a rich, creamy base for the cookie dough.

White sugar: It adds sweetness to the cookies.

Brown sugar: Employed for a deeper flavor compared to white sugar.

Eggs: Act as binding agents in the cookie dough.

Vanilla extract: Gives the cookies a warm, sweet aroma.

Rolled oats: Adds texture and a subtle nutty flavor to the cookies.

Wheat germ: A nutrient-packed ingredient that gives the cookies a unique flavor profile.

Flour: The foundation of any cookie recipe, for structure.

Baking powder and soda: They work together as leavening agents to give the cookies their rise.

Salt: Enhances all the other flavors in the cookie dough.

Coconut: Gives the cookies a tropical twist and an additional layer of texture.

Pecans: Adds a crunchy texture and nutty flavor.

Dates: A natural sweetener which also contributes to the texture.

One reader, Hunt Matias says:

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These wheat germ cookies are a game-changer! They're a delightful blend of crunchy and chewy, with a hint of nuttiness. The combination of oats, wheat germ, and pecans creates a unique texture and flavor. Plus, the addition of dates adds a natural sweetness. These cookies are a must-try for anyone looking for a wholesome treat!

Hunt Matias

Techniques Required for Making Wheat Germ Cookies

How to cream butter and sugar: Creaming butter and sugar together involves beating the two ingredients until the mixture becomes light and fluffy. This process helps to incorporate air into the mixture, resulting in a lighter texture for the cookies.

How to incorporate dry ingredients: When adding the dry ingredients to the wet mixture, it's important to gently fold them in until just combined. Overmixing can result in tough cookies, so it's best to mix until the ingredients are just blended.

How to drop cookie dough: When dropping the cookie dough onto the baking sheet, use a rounded spoonful for each cookie. This will help ensure that the cookies bake evenly and maintain a uniform size.

How to cool cookies on a wire rack: After baking, allow the cookies to cool on a wire rack. This helps to prevent them from becoming soggy on the bottom as they cool, ensuring a crisp and even texture.

How To Make Wheat Germ Cookies

Crisp and chewy, level up your baked treats with these wheat germ cookies that are made with pecans, dates, and oats for delightful sweets.

Preparation: 45 minutes
Cooking: 10 minutes
Total: 55 minutes

Serves:

Ingredients

  • 1cupbutter,softened
  • 1cupwhite sugar
  • 1cupbrown sugar
  • 2eggs
  • tspvanilla extract
  • cupsrolled oats
  • 1cupwheat germ
  • 1cupall purpose flour
  • 1tspbaking powder
  • 1tspbaking soda
  • 1tspsalt
  • 1cupcoconut,flaked
  • 2cupspecans,chopped
  • 1cuppitted dates,chopped

Instructions

  1. Preheat the oven to 325 degrees F.

  2. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, 1 at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda, and salt.

  3. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans, and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.

  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

  5. Serve and enjoy.

Nutrition

  • Calories: 111.41kcal
  • Fat: 6.38g
  • Saturated Fat: 2.65g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 2.28g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 13.17g
  • Fiber: 1.19g
  • Sugar: 8.43g
  • Protein: 1.56g
  • Cholesterol: 13.47mg
  • Sodium: 59.55mg
  • Calcium: 16.32mg
  • Potassium: 77.19mg
  • Iron: 0.51mg
  • Vitamin A: 28.53µg
  • Vitamin C: 0.08mg

Crucial Technique Tip for Perfect Wheat Germ Cookies

When incorporating the wheat germ, rolled oats, flour, baking powder, baking soda, and salt into the creamed mixture, it's best to do so gradually. This will ensure that all the dry ingredients are evenly distributed throughout the dough, resulting in a more consistent cookie texture. Also, when mixing in the coconut, pecans, and dates, be careful not to overmix as it can make the cookies tough. Instead, stir just until these ingredients are evenly distributed.

Time-Saving Tips for Preparing Wheat Germ Cookies

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container to save time on the day of baking.

Use a food processor: Use a food processor to quickly chop nuts, dates, and other ingredients to save time and effort.

Set up a workstation: Organize all the ingredients and tools you need before you start baking to streamline the process.

Follow the recipe: Stick to the recipe to avoid making mistakes that could waste time and ingredients.

Clean as you go: Wash and put away utensils and bowls as you finish using them to keep your workspace tidy and save time on cleanup later.

Substitute Ingredients For Wheat Germ Cookies Recipe

  • butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the cookies, while also adding a hint of coconut flavor.

  • white sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for white sugar and adds a caramel-like flavor to the cookies.

  • brown sugar - Substitute with maple syrup: Maple syrup can add a rich, sweet flavor to the cookies and also acts as a natural sweetener.

  • eggs - Substitute with flax eggs: Flax eggs can be used as a vegan alternative, providing binding properties similar to eggs.

  • rolled oats - Substitute with quinoa flakes: Quinoa flakes can provide a similar texture and nutty flavor to the cookies.

  • wheat germ - Substitute with ground flaxseed: Ground flaxseed can add a nutty flavor and provide a similar nutritional profile to wheat germ.

  • all purpose flour - Substitute with almond flour: Almond flour can add a nutty flavor and a moist texture to the cookies, while also being gluten-free.

  • baking powder - Substitute with baking soda and cream of tartar: This combination can act as a leavening agent similar to baking powder.

  • baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a leavening agent in place of baking soda.

  • coconut - Substitute with chopped nuts: Chopped nuts can add a crunchy texture and nutty flavor to the cookies.

  • pecans - Substitute with walnuts: Walnuts can provide a similar rich, nutty flavor and crunchy texture to the cookies.

  • pitted dates - Substitute with dried figs: Dried figs can add natural sweetness and a chewy texture to the cookies.

Creative Ways to Present This Cookie Recipe

  1. Elevate the plating: Create a visually stunning presentation by arranging the cookies in a circular pattern on a pristine white plate, allowing the textures and colors to shine through.

  2. Garnish with finesse: Sprinkle a dusting of powdered sugar over the cookies to add a touch of elegance and contrast to the earthy tones of the wheat germ and pecans.

  3. Incorporate a touch of sophistication: Accompany the cookies with a quenelle of vanilla bean ice cream, adding a creamy and luxurious element to the dish.

  4. Emphasize precision: Use a fine mesh sieve to delicately dust cocoa powder in a decorative pattern on the plate, adding a refined and artistic touch to the presentation.

  5. Highlight the natural elements: Place a sprig of fresh mint alongside the cookies to bring a pop of color and a refreshing aroma to the plate.

  6. Create a harmonious composition: Pair the cookies with a drizzle of caramel sauce, carefully swirled around the plate to add a touch of sweetness and a visually appealing element to the dish.

  7. Embrace simplicity: Present the cookies on a sleek, modern serving platter, allowing the natural beauty of the dish to take center stage without overwhelming the senses.

Essential Tools for Making Wheat Germ Cookies

  • Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for quickly and efficiently processing nuts, dates, and other ingredients for the wheat germ cookies recipe.

  • Mixing bowl: A mixing bowl is essential for combining the dry and wet ingredients for the wheat germ cookies. It provides a spacious and convenient space for mixing the cookie dough.

  • Cookie sheets: Cookie sheets are used to bake the cookies in the oven. They provide a flat, non-stick surface for the cookies to bake evenly.

  • Wire rack: A wire rack is used for cooling the baked cookies. It allows air to circulate around the cookies, preventing them from becoming soggy as they cool.

  • Measuring cups and spoons: Accurate measurements are crucial in baking, and measuring cups and spoons are essential for precisely measuring the ingredients for the wheat germ cookies recipe.

  • Oven: The oven is used for baking the wheat germ cookies at the specified temperature until they are golden brown and delicious.

  • Spatula: A spatula is useful for transferring the cookie dough onto the cookie sheets and for removing the baked cookies from the sheets without damaging them.

  • Cooling rack: A cooling rack is used to allow the cookies to cool evenly and prevent them from becoming too soft or soggy.

Storing and Freezing Wheat Germ Cookies: A Guide

  • Allow the wheat germ cookies to cool completely on a wire rack before storing them. This will ensure that any residual heat doesn't cause condensation, which can lead to soggy cookies.

  • Once cooled, place the cookies in an airtight container or resealable plastic bag. To maintain their texture and freshness, you can place a piece of bread in the container, which will absorb any excess moisture.

  • Store the container or bag of cookies at room temperature for up to a week. Keep them in a cool, dry place away from direct sunlight and heat sources.

  • If you want to store the cookies for a longer period, freezing is a great option:

    • Arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about an hour, or until they are frozen solid. This initial freezing step prevents the cookies from sticking together when stored.
    • Transfer the frozen cookies to a freezer-safe container or resealable plastic bag, separating layers with wax paper or parchment paper to prevent sticking.
    • Label the container or bag with the date and contents, so you can easily keep track of your frozen wheat germ cookies.
    • Frozen cookies can be stored for up to 3 months.
  • To thaw frozen cookies, remove them from the freezer and let them sit at room temperature for about an hour. If you prefer warm cookies, you can reheat them in the oven at 300°F (150°C) for 5-10 minutes, or until warmed through.

How To Reheat Leftover Wheat Germ Cookies

  • Preheat your oven to 350°F (175°C). Place the leftover wheat germ cookies on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until the cookies are warmed through and slightly crisp around the edges. This method will restore some of the original texture and flavor of the cookies.

  • For a quicker option, you can use a microwave to reheat the cookies. Place the cookies on a microwave-safe plate and heat them on high power for 15-20 seconds. Be careful not to overheat the cookies, as they can become too soft or rubbery. If the cookies are not warm enough after the initial heating, microwave them in 5-second intervals until they reach the desired temperature.

  • If you prefer a softer, chewier texture, you can wrap the cookies in a damp paper towel before microwaving them. This will help to reintroduce some moisture into the cookies, making them more pliable and tender. Microwave the wrapped cookies for 15-20 seconds, or until they are warmed through.

  • For a crispy exterior and a soft, warm interior, you can use a toaster oven to reheat the cookies. Preheat the toaster oven to 350°F (175°C) and place the cookies directly on the wire rack. Toast the cookies for 2-3 minutes, or until they are heated through and slightly crisp on the outside.

  • If you have a few extra minutes, you can also reheat the cookies in a skillet on the stovetop. Melt a small amount of butter in the skillet over medium heat. Place the cookies in the skillet and cook them for 1-2 minutes on each side, or until they are warmed through and slightly crisp. This method will give the cookies a deliciously buttery flavor and a crisp exterior.

Interesting Fact About Wheat Germ Cookies

The wheat germ in this recipe is a great source of nutrients, including fiber, protein, and healthy fats. It also contains essential vitamins and minerals, such as folate, magnesium, and phosphorus. Incorporating wheat germ into these cookies not only adds a nutty flavor and texture but also boosts their nutritional value.

Is Making Wheat Germ Cookies at Home Cost-Effective?

The cost-effectiveness of this wheat germ cookies recipe largely depends on the availability and prices of ingredients in your area. Butter, pecans, and dates can be on the pricier side, impacting the overall cost. However, the recipe yields a substantial amount of cookies, making it suitable for a household. The approximate cost for a household of four people may range from $15 to $20. Considering the nutritional value and delightful taste, this recipe earns a solid 8/10 rating for its balance of cost and quality.

Are Wheat Germ Cookies Healthy or Unhealthy?

This wheat germ cookie recipe has both healthy and unhealthy aspects. On the positive side, it includes nutritious ingredients like:

  • Rolled oats, which are rich in fiber and can help lower cholesterol
  • Wheat germ, a good source of vitamin E, folate, and minerals
  • Pecans, which provide healthy fats, protein, and antioxidants
  • Dates, offering natural sweetness and dietary fiber

However, the recipe also contains a significant amount of butter, white sugar, and brown sugar, which can contribute to high calorie and sugar intake. The use of all-purpose flour and coconut further increases the calorie density of the cookies.

To make this recipe healthier, consider the following modifications:

  • Reduce the amount of butter and replace some of it with healthier alternatives like mashed avocado or Greek yogurt
  • Decrease the quantity of white and brown sugar, or substitute them with natural sweeteners like honey, maple syrup, or date paste
  • Replace all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour to increase fiber content
  • Opt for unsweetened coconut to reduce added sugar
  • Include additional nutrient-dense ingredients, such as chia seeds, flax seeds, or dried fruits like cranberries or apricots, to boost the cookies' nutritional value
  • Modulate portion sizes to control calorie intake

By incorporating these changes, you can transform this wheat germ cookie recipe into a more wholesome and nutrient-packed treat that still satisfies your sweet tooth.

Editor's Opinion on This Wheat Germ Cookie Recipe

This wheat germ cookies recipe offers a delightful combination of flavors and textures, with the nuttiness of wheat germ and pecans, the sweetness of dates, and the crunch of coconut. The use of oats and wheat germ adds a nutritious twist to the classic cookie, making it a healthier treat option. However, the recipe could benefit from a touch of cinnamon or nutmeg to enhance the warm, comforting flavors. Overall, these cookies are a wholesome and satisfying indulgence for any occasion.

Why trust this Wheat Germ Cookies Recipe:

This recipe is a trusted favorite, crafted with care and expertise. The combination of wheat germ, rolled oats, and pecans provides a wholesome, nutritious base. The addition of coconut and dates brings a delightful sweetness, while the use of butter and vanilla extract ensures rich, indulgent flavor. The meticulous blending of these ingredients promises a delightful texture and taste. With a perfect balance of sweet and nutty elements, this recipe guarantees a delightful treat for all occasions.

Share your thoughts on the Wheat Germ Cookies Recipe in the Recipe Sharing forum and let us know how they turned out!
FAQ:
What is the best way to store these wheat germ cookies?
The best way to store these wheat germ cookies is to place them in an airtight container at room temperature. They should stay fresh for up to a week.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough for later use. Simply shape the dough into individual cookie portions and place them on a baking sheet. Freeze until solid, then transfer the cookie dough portions to a resealable plastic bag. When ready to bake, simply place the frozen cookie dough portions on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Can I substitute the pecans with a different type of nut?
Absolutely! You can easily substitute the pecans with another type of nut such as walnuts, almonds, or hazelnuts. Feel free to use your favorite nut or a combination of different nuts for a unique flavor.
Can I omit the coconut from the recipe?
Yes, you can omit the coconut from the recipe if you prefer. The cookies will still turn out delicious without it.
How can I make these cookies gluten-free?
To make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the oats and other ingredients used are certified gluten-free to avoid any cross-contamination.

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