These easy to make wheat germ cookies with peanut butter are the perfect healthy lunchbox idea. They are simple, low in fat and sugar, full of protein and fibre, and above all – absolutely delicious!
These delicious wheat germ cookies come together very quickly and are filled with nutritious tasty ingredients.
Summer holidays are sadly over (at least for families with school aged children) and it’s back to school uniforms and lunchboxes. For me uniforms are easy, but lunchboxes are usually a challenge. Shop bought snacks are convenient but tend to be sugary and not very nutritious so it’s usually better to make something at home. Though I think most parents will agree that it’s not easy to compete with crisps and sugary snacks, which children seem to crave more and more as they get older (at least in my experience).
I think these healthy low carb peanut butter cookies are the kind of recipe that will please both parents and children. They are very quick and easy to make and contain little added sugar.
On the other hand they contain a good amount of delicious and healthy peanut butter, which for my own children is a magic ingredient they are happy to devour in any form.
Healthy wheat germ cookies
In addition to being low in sugar and full of good fats (mainly from the peanut butter) these low carb cookies are also high in fibre. This is because I combined the flour with nutritious wheatgerm. Wheatgerm is not only a good source of fibre, but also contains folic acid, Vitamin D and other minerals. It has a mildly nutty flavour so it’s a great ingredient to add to cookies recipes, apple crumble or peanut butter banana muffins.
How to make wheat germ cookies with peanut butter
These healthy peanut butter wheat germ cookies take minutes to prepare. Start by whisking together the egg, sugar, peanut butter, butter and milk until smooth. Combine the flour with the baking powder and wheat germ and pour into the wet mixture along with the currants. Give this mixture a good stir.
Then simply form spoon size balls, place on top of a cookie sheet (not too close together), flatten and bake for 15 minutes.
How to store peanut butter wheat germ cookies
These cookies will retain their soft texture for up to 3 days in an air tight container.
Can I use raisins instead of dried currants in wheat germ peanut butter cookies recipe
Absolutely! I used Greek currants, as opposed to more common raisins, simply because they are smaller than regular raisins and are not as overpowering as raisins can sometimes be. There seems to be some confusion as to what Greek currants are exactly. I looked it up and found out that they have nothing to do with red or black currants we are all familiar with but are dried berries of the small grape, Black Corinth, once produced on a large scale on the island of Zakynthos (they are also called Zante currants). So they are in fact a type of raisin.
But if you prefer raisins or sultanas or even dried cranberries, these are all good substitutes.
More healthy cookies recipes
Check out also this collection of 27 everyday healthy cacao recipes.
Wheat Germ Cookies with Peanut Butter
- 4 heaped tablespoons peanut butter crunchy or smooth
- 1/3 cup Greek currants
- 4 heaped tablespoons flour
- 4 heaped tablespoons wheatgerm
- 1 teaspoon baking powder
- 1 egg
- 1 tablespoon butter softened
- 2 heaped tablespoons sugar
- 2 tablespoons milk
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a baking sheet with non-stick paper.
- Whisk together the egg, sugar, butter, peanut butter and milk. In another bowl combine the flour, wheatgerm, baking powder and currants and add into the wet mixture. Stir thoroughly.
- Form spoon size balls, place on top of the baking sheet (not too close together), flatten and bake for 15 minutes. Yields 12-14 large cookies.
Pin Wheat Germ Cookies with Peanut Butter!
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RECIPE LINK PARTIES
I am bringing these healthy peanut butter cookies recipe to What’s For Dinner Sunday Linkup.