Preheat the oven to 350°F (175°C) and position a rack in the center of the oven.

In a medium mixing bowl, combine the solidified coconut oil (do not melt it first), the 1/3 cup honey, and the 1/2 cup natural unsweetened peanut butter. Cream these together until smooth and evenly blended.

Add the egg and 1 teaspoon pure vanilla extract to the creamed mixture and beat until incorporated, about 1 minute.

In a separate bowl, whisk together 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.

Gently fold the dry ingredients into the wet ingredients, stirring just until combined and no large pockets of flour remain. If using the 1/2 cup peanut butter or chocolate chips from the ingredient list, fold them in now.

Form the dough into 1-inch balls and place them about 2 inches apart on a cookie sheet. Press down on each ball with a fork to create a criss-cross pattern.

Bake on the center rack for 8–10 minutes. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.