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Momma's Wheat Germ Cookies

Momma's Wheat Germ Cookies


"Good Cookies!! You'll be giving out this recipe forever!!! Be sure to leave the cookies on the cookie sheet for at least one minute after removing them from the oven. This allows them to "flatten" and firm up, also make sure you use rolled oats, not instant! Please don't let all the ingredients scare you away from this recipe."
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55 m servings 112 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

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Read all reviews 29
  1. 32 Ratings

Most helpful positive review

Great recipe! I made some changes, but they are also delicious as-is. I reduced white sugar to 1/2 cup and they were still quite sweet (you could probably eliminate the white sugar all togethe...

Most helpful critical review

I scaled the recipe in half (and swapped chocolate chips for dates), and the first batch turned out terrible - I thought the dough looked too "creamy" but thought I'd try it anyway; they flatten...

Most helpful
Most positive
Least positive

Great recipe! I made some changes, but they are also delicious as-is. I reduced white sugar to 1/2 cup and they were still quite sweet (you could probably eliminate the white sugar all togethe...

Excellent cookie. After reading the reviews I didn't add any white sugar at all. Turned out just right for us. I didn't have alot left in my cupboard so I used raisins in place of coconut and...

I would suggest trying these cookies, they sound unusual, but are very good. Firstly, the 10 min time @ 325 takes too long, so I upped temp to 375. If you use sweetened coconut flakes then use ...

The wheat germ is subtle. I added chocolate chips. I made them twice within a couple of weeks to use up wheat germ that was about to expire. A nice chewy/crunchy oatmeal cookie with a twist.

My husband eats nothing with nuts or coconut in it - for 10 years I have not been able to trick him into trying them! He saw me put the nuts in these, but not the coconut, but they must have loo...

these are very good. crisp and chewy. between the total 4 cups of coconut, pecans, dates, I Substituted 1c. coconut, 1.5cups pecans, 3/4cup raisins, and 3/4 cup chocolate chips. I also added ...

Yummy!! I left the dates out, but otherwise made it as called for. If you're not a sugar freak, they might be a bit too sweet, so you probably could leave out 1/4-1/2 cup sugar and they'd tast...

Great cookies!

so delicious! My whole family ate these up. I used about a third less sugar and used mostly whole wheat flour. i did not have coconut, pecans or dates so I just used mini choc chips! i will be m...

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