Start by gathering all your ingredients and measuring them out. This will make the process much smoother as you’re ready to mix.
In a large mixing bowl, combine the solid coconut oil, honey, and natural peanut butter. Use an electric mixer or whisk to blend these together until they form a creamy mixture. Add in the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the whole wheat flour, salt, baking soda, baking powder, wheat germ, oat bran, and ground flax seeds. Make sure there are no lumps in the flour for a smooth cookie dough.
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix, as this can lead to tougher cookies.
Gently fold in your choice of peanut butter or chocolate chips into the dough until evenly distributed.
Using a cookie scoop or spoon, portion out the dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. They may look slightly soft in the center, but they will firm up as they cool.
Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
