- 2 cups whole-wheat flour, plus more for rolling
- 1/2 cup cornmeal
- 1/2 cup wheat germ
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup carob chips
- 1/4 cup honey
- 2 to 3 tablespoons water, as needed
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking sheets.
Put the flour, cornmeal, wheat germ, and cinnamon into a large bowl and whisk to combine. Add the eggs, carob chips, honey, and 1 tablespoon water. Use your hands to mix the ingredients together and form a smooth dough. If it feels too dry, add more water. Wrap the dough in plastic wrap and let it rest 10 minutes. (Can be made ahead and refrigerated, just let it warm up a bit before rolling.)
Dust your counter with some flour and roll the dough out until it is 1/4-inch thick using more flour as needed so it doesn't stick. Cut into shapes using a dog bone shaped cookie cutter, or use a knife to make the same shape. You can re-roll the scraps and cut out more cookies. Place on the prepared baking sheets and bake for 30 to 35 minutes or until the cookies are well browned. Remove them to a wire rack to cool completely.