Instructions

• Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly grease it.
• In a medium mixing bowl, place the 1/2 cup solid (not melted) coconut oil, 1/3 cup honey, and 1/2 cup natural unsweetened peanut butter. Cream them together until smooth and creamy (use a hand mixer or sturdy spoon). If the coconut oil is liquid, chill it until solid before starting.
• Add 1 egg and 1 teaspoon pure vanilla extract to the creamed mixture and beat for about 1 minute, until well combined.
• In a separate bowl, combine 1 cup whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Stir in 2 tablespoons wheat germ, 2 tablespoons oat bran, and 1 tablespoon ground flax seeds until evenly distributed.
• Gently fold the dry mixture into the peanut butter mixture, stirring just until the dough is combined. Do not overmix.
• Fold in the 1/2 cup peanut butter or chocolate chips from the ingredient list, if you are using that optional mix-in.
• Form the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Press each ball down with a fork to create a criss-cross pattern.
• Bake on the center rack for 8–10 minutes, until the edges are set and the tops look dry.
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.