Peanut Butter Honey Cookies

When the craving strikes, these peanut butter honey cookies are for you!

They’re delicate, chewy and tender and just perfect.

You can add chocolate chips or eat them as-is. You’ll love them!

How to make peanut butter honey cookies

Featured Ingredients

• Whole wheat pastry flour: This type of flour is perfect for baking because it has a low protein content which keeps the texture of baked goods tender.
  • But, it’s also nutrient dense from the wheat germ, making is a healthier choice for baked goods.
  • Also, wheat flour is incredibly delicious and hearty which makes it a fabulous vehicle for peanut butter!
  • Eat your nutrient dense snacks, we always say!
• Peanut butter: I like to use natural peanut butter, but not the kind with the oil on top.
  • The creamy stirred-in kind works best for making cookies.
  • But in general, around here, we love peanut butter!
  • We use it in sweet recipes like these cookies, peanut power balls, biscotti, cakes, protein shakes, and slathered on cinnamon raisin toast.
  • And of course, we love to use it in savory recipes like chicken satays, chicken mole, peanut chicken pasta, spicy peanut sauce, peanut noodle salad, as a vinaigrette for hearty green salads like kale or mustard greens, and of course for African peanut stew!
• Butter: I almost always use salted butter (gasp!), even in baking, and just adjust the salt to my taste.
  • I don’t like buying two different types of butter and to be honest, I’m just not a fan of unsalted butter.
  • I know, what a rule breaker.  
• Honey: Your favorite type and brand of honey would be great here.
• Egg: You know how much we love eggs, and they’re necessary in this cookie recipe to hold everything together.
• Dark chocolate chips: We really love our dark chocolate.
  • And we think that the darker the chocolate, the more it compliments the all-natural peanut butter!
  • However, if you’re not a fan of dark chocolate, of course you could use semisweet, bittersweet or milk chocolate.
  • You can even leave them out if you just really want to focus on the PB and honey!

Step-by-Step Instructions

1. Preheat the oven to 350 degrees. Place parchment paper or silpat on a large baking sheet.
2. In a medium bowl, whisk together the flour, baking powder and salt until combined.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the peanut butter, honey and melted butter on medium, until fluffy.
4. Add the egg and vanilla extract and whip until combined.
5. Slowly add portions of the dry ingredients, until just combined. Fold in dark chocolate chips (if using).
6. Use a cookie scoop and place 2-inch dollops of batter onto the baking sheet, about 1-2 inches apart.
7. Bake 8-10 minutes or until lightly browned but still soft.

Recipe Substitutions and Alterations

• For the flour: You can use any good baking flour, such as whole wheat pastry, whole wheat, whole wheat white flour, all-purpose, gluten free all-purpose or oat flours.
• Additions: If you really wanted to triple down on the dark chocolate, you could drizzle these cookies with some melted chocolate.
  • And sprinkle with a tiny bit of flaky sea salt!
• Add dried fruit: Some raisins or dried cranberries would be pretty delightful in these cookies!

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose or gluten free oat flour.
  • Be sure all packaged ingredients are gluten free.
• To make them dairy free: These cookies do not contain dairy.
• To make them vegan: Swap the honey for granulated and/or brown sugar. Use coconut oil instead of butter.
  • Try an egg substitute like Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).
• To make them nut free: Try making them with sunflower butter (if you can have seeds).
  • Be sure all ingredients you use are nut free.
• To make them egg free: Try an egg substitute like Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).

Storage Tips

• To eat right away: Store them in an airtight container in the refrigerator or on the countertop (at room temp) up to 7 days.
• To freeze: Separate them on a sheet pan and place them in the freezer.
  • Once they’re frozen, store them in an airtight container, in the freezer, for up to three months.

Other cookie recipes to add to your list:

• Miso Chocolate Chip Cookies
• Breakfast Oatmeal Yogurt Cookies
• Healthy Monster Cookies
• Pumpkin Oatmeal Cookies with Raisins
• Peanut Butter Chocolate Chip Yogurt Cookies
• Oatmeal Apple Butter Cookies

Print