Peanut Butter Wheat Germ Cookies

Submitted by Canadagoose

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 24-36 cookies

ingredients

• 3⁄4 cup butter, room temperature
• 1⁄2 cup crunchy peanut butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup brown rice flour
• 3⁄4 cup quick oats
• 1⁄2 cup wheat germ
• 1⁄2 cup spelt flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt

directions

1. 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.