These wheat germ chocolate chip cookies are filled with oats, wheat germ, and chocolate. Perfect for an easy breakfast on the go or as an afternoon energy-boosting snack. And they taste fantastic!
1/2cup8 tablespoons unsalted butter at room temperature
1/2cupwhite sugar
1/4cupbrown sugar
1/4cupdate syrup
1large egg
1teaspoonvanilla
1cupbittersweet dark chocolate chips
1/2cuppecans
Instructions
Mix the oats, flour, wheat germ, baking soda, salt, and coconut flakes in a medium bowl. Whisk until mixed in.
In a separate bowl, beat the butter with an electric mixer until fluffy. Add the granulated sugar, brown sugar, date syrup, egg, and vanilla, and continue whisking until smooth and creamy.
Add in the dry ingredients and continue whisking on low speed until just combined.
Stir in the chocolate chips and pecans. Mix well. Chill the dough in the refrigerator for at least 30 minutes.
Preheat oven to 400°. Line a cookie sheet with baking paper or a Silpat. Use a cookie scoop to scoop the dough on the baking sheet. Bake for 9-12 minutes or until the edges and top are barely golden.
Notes
The dough can be prepared in advance and kept in the refrigerator for up to a week in a tight container. To enjoy this cookie the next day, microwave it for 30 seconds or until the chocolate melts.