Chocolate Wheat Germ Cookies – a delicious recipe with butter, brown sugar, egg, flaked coconut, germ, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 2 baking pans with parchment paper.
2
Beat butter and sugar in a medium bowl with an electric mixer for about 1 min or until smooth. Beat in egg until combined. Stir in coconut, wheat germ and combined sifted flours.
3
Roll dough between sheets of parchment paper until about 1/4-inch thickness. Place on tray; refrigerate for 30 mins.
4
Preheat the oven to 350u00b0F. Using a 3-inch cutter, cut rounds from dough. Place about 2 inches part on prepared pans.
5
Bake for 18-20 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
6
Meanwhile, stir chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Cool slightly.
7
Spread bottom of cookies with chocolate; mark with a fork. Let stand at room temperature until chocolate is set.
636
kcal
Calories
33
g
Fat
77
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tbsp (3/4 cup) butter, softened, 1/2 cup packed light brown sugar, 1 None egg, 1/4 cup flaked coconut, and more.
Yes, Chocolate Wheat Germ Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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