Chewy Toasted Wheat Germ Chocolate Chip Cookies with Honey
28 minutes
1034 reads
About Chewy Toasted Wheat Germ Chocolate Chip Cookies with Honey
Indulge in a chewy chocolate chip cookie that's both incredibly delicious and surprisingly healthy! These wholesome treats are packed with nutty toasted wheat germ, whole wheat flour, and flax seeds, then sweetened naturally with honey for a guilt-free indulgence.Experience the delightful balance of sweet, nutty, and chocolatey flavors in every bite. The toasted wheat germ adds a unique depth and satisfyingly chewy texture that sets these cookies apart.Easy to bake and even easier to devour, these cookies are a guaranteed crowd-pleaser for all ages. Perfect for a healthy snack or a well-deserved dessert, they're the perfect treat any time of day!
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Recipe Time & More
Prep10 minutes
Cook18 minutes
Total28 minutes
Ingredients
Dry Ingredients
- 150 gm Whole Wheat Flour whole
- 50 gm Wheat Germ toasted
- 50 gm Sugar powdered
- ½ tsp Salt
- ½ tsp Baking Soda
Wet Ingredients
- 80 gm Butter unsalted
- 30 gm Honey
- 1 tbsp Flax Seeds
- 3 tbsp Water
- 1 tsp Chocolate Extract
Mix-Ins
- 1 cup Chocolate Chips
Instructions
- In a large bowl, whisk together the whole wheat flour, toasted wheat germ, powdered sugar, salt, and baking soda.
- In a separate small bowl, combine the flax seeds and water. Let it sit for a few minutes to form a flax "egg". This will help bind the cookies.
- Add the softened unsalted butter and honey to the dry ingredients. Mix until just combined. Add the flax "egg" and chocolate extract. Mix until a dough forms. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 20 minutes. Chilling helps prevent the cookies from spreading too thin during baking.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Bake for 15-18 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- If you don't have wheat germ, substitute with 50g of wheat flour or oats.
- For a healthier option, honey is used in this recipe. You can substitute it with 30g of brown or white sugar.
- Baking time depends on the cookie thickness. Thicker cookies require longer baking times.
- You can replace the flaxseed solution with an egg.
- If using salted butter, omit the added salt.
Expert Tips
- For crispier cookies, bake them a little longer. For chewier cookies, slightly reduce the baking time.
- Chill the dough for at least 30 minutes before baking for best results. This helps prevent spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
Storage Instructions
- Store leftover cookies in an airtight container at room temperature for up to a week.
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 144mgPotassium: 136mgFiber: 3gSugar: 9gVitamin A: 252IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
Sonia Gupta
Articles: 39
4 Comments
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This is amazing! Excited to make it.
I’m eager to make this recipe!
I made it already…thank you for the lovely recipe.
This is so inspiring! Can’t wait to cook it.