I finally used up most of the ingredients for baking lactation cookies nearly every week since my baby was born. However, I still had a lot of wheat germ left. I tried sprinkling wheat germ on top of my daily oatmeal for breakfast but was put off by the smell and taste. These wheat germ cookies are a beautiful way to use up all the wheat germ I had left! On top of that, I consider these cookies as another alternative of lactation cookies because of the key ingredients wheat germ and rolled oats. I love tasting the sweet pieces of dates in these cookies instead of the usual chocolate chips. These cookies are soft and delicious! 😊
Yield: 12 extra large cookies
Time: 35 minutes
Ingredients
- 12 TBSP unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 cup wheat germ
- 1 ½ cup rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sweetened coconut flakes
- 1 cup pitted dates, chopped
Instructions
- Preheat oven to 325°F with racks in the middle. Cover 1-2 baking tray(s) with parchment paper.
- In an electric mixer, mix butter and sugar until fluffy. Add eggs and vanilla extract and mix until well combined.
- Add wheat germ, rolled oats, flour, baking soda, baking powder, and salt. Stir until well combined.
- Stir in coconut flakes and pitted dates on the lowest speed until just combined.
- Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray. You can use two baking trays to save time.
- Bake for 18 minutes or until the edges of the cookies are golden brown. Let them cool before enjoying!
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article sponsered by Northern Michigan certified lactation consulting and Mother Hubbards Country Cupboard
