Honey Sweetened Peanut Butter Cookies
on Apr 04, 2016, Updated Aug 22, 2024
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Honey Sweetened Peanut Butter Cookies made with whole wheat flour and no butter, oil, or shortening. This whole food dessert recipes is a family favorite!
Honey Sweetened Peanut Butter Cookies made with whole wheat flour are one of our new favorite cookies. These cookies are made with honey, whole wheat flour, and lots of peanut butter. You won’t need any other fat/oil like butter or shortening in this recipe either because the peanut butter has you covered. I like this fact because that means I can still make cookies when I run out of butter over the weekend but we still want to make a treat on Sunday night.
This simple one dessert is going to becomes a family favorite in no time. Here’s a little tip when it comes to buying whole wheat flour. I like to buy white whole wheat flour. This means they milled the flour from soft white wheat berries. Traditional whole wheat flour is made from hard red wheat berries. Flour made from the soft white wheat berries is more tender and tastes less “wheaty”. It’s a great option for baked goods.
You can also use whole wheat pastry flour which is made from the white wheat berries and is also ground more finely than traditional wheat flour. Both are pretty easy to find and I feel like they make a big difference when it comes to making cookies and muffins or cakes with whole wheat flour.
Table of Contents
Why You’ll Love This Recipe
- Healthier Ingredients: Whole wheat flour and honey provide a nutritious twist.
- No Extra Fats: Peanut butter adds flavor and removes the need for other fats.
- Better Texture and Taste: White whole wheat or pastry flour ensures a tender, flavorful cookie.
Recipe Ingredients
- Peanut butter— natural and normal will both work, smooth or creamy
- Honey —I like to buy local, it seems less bitter than cheap store honey
- Egg
- Vanilla extract
- Whole wheat flour
See the recipe card for full information on ingredients and quantities.
How To Make Honey Peanut Butter Cookies
Step #1. Preheat the oven and line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl or stand mixer, combine the peanut butter and honey, mixing until smooth.
Step #2. Add the egg and vanilla, and stir until well incorporated.
Step #3. Mix in salt, baking soda, and flour until a dough forms. Roll the dough into small balls (about 1 tablespoon each) and arrange on the prepared baking sheet. Gently press each ball with a fork.
Step #4. Bake the cookies for 10-12 minutes, until they turn slightly golden brown. Be careful not to overbake, as honey can burn easily. Remove from oven and transfer cookies to a wire rack to cool.
Recipe FAQs
I like to buy white whole wheat flour. This means they milled the flour from soft white wheat berries. Traditional whole wheat flour is made from hard red wheat berries. Flour made from the soft white wheat berries is more tender and tastes less “wheaty”. It’s a great option for baked goods.
Yes! I make double batches all of the time and we’ll eat one batch and freeze the other. Make sure you properly store them in an airtight container or Ziploc bag.
Yes, cookies will be soft upon coming out of the oven. Let them cool on the baking sheet for 1-2 minutes before moving them to a cooling rack. If the edge is firm, the cookies are done. However, if you leave an indentation, they need to bake for a bit longer.
Expert Tips
- For the best flavor and texture, opt for natural peanut butter with minimal additives. It’ll give your cookies that irresistibly creamy texture without being too oily.
- If you find your dough too sticky to handle, don’t hesitate to chill it in the refrigerator for about 30 minutes. This makes it easier to roll into balls and helps the cookies maintain their shape while baking.
- While the recipe suggests white whole wheat or whole wheat pastry flour, feel free to experiment with other types of flour like almond or oat flour for a different twist on texture and flavor.
- Honey in the dough means these cookies can go from perfectly golden to overly browned in no time. Start checking them a couple of minutes before the timer goes off to ensure they don’t burn, especially if it’s your first time making the recipe.
More Cookie Recipes To Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Simple Gingerbread Recipes
Easy Gingerbread Sandwich Cookies
From Scratch Recipes
Free Printable Gingerbread Man Cookie Templates for Holiday Baking
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Honey Sweetened Peanut Butter Cookies
Ingredients
- 1 cup peanut butter, natural and normal will both work, smooth or creamy
- 1 cup honey, I like to buy local, it seems less bitter than cheap store honey
- 1 large egg
- 1½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups whole wheat flour
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment or a baking mat.
- In a large bowl or the bowl of your stand mixer combine the peanut butter and honey and beat until totally incorporated. Stir in egg and vanilla.
- Add the salt, soda and flour and mix until it comes together to form a dough.
- Shape dough into small balls (about 1 tablespoon of dough each) and place on the prepared sheet. Use fork to lightly press each dough ball down.
- Bake for 10-12 minutes until cookies become slightly golden brown. (Note: Be careful to not over bake! Honey burns much more easily than sugar.) Remove from the oven and place the cookies on a wire rack to cool.
I was so disappointed. The dough smelled and tasted wonderful. However, when the dough was baked. It had no to little taste. Will not make again or share the recipe.
I made them but used regular whole wheat flour. I added a few more things (just to my own taste). I put some butter in as I did not have a great deal of peanut butter. I added a bit of coconut, rolled oats, and whole flax seeds for extra fibre as I need it. Love your recipe. I have been wanting a honey only recipe as I no longer bake with sugar.
the batter was so good but after baking them the outsides were crunchy but the inside was still doughy not sure what i did wrong other than that they taste good thank you for the recipe 💙
Wow! These cookies were a little bit chewy and had just enough sweetness. They really hit the spot. I used Cake flour as it was all I had in the house and they still came out great. When I make them again, I will probably try to use 3/4 cup of honey and add an extra 1/4 cup of peanut butter just for interest sake.
Thanks for the recipe!
Blessings from South Africa ❤️
How do I know what is the perfect texture of the cookie inside?
It’s the first time ever I have baked a cookie and it’s not usually made in my family so I don’t really know the perfect texture
If you could please help me!!!!
Rest the cookies come together and bake nicely 😄
I think it’s a personal preference, but if they are staying together and a little soft and you like them, then I think that’s a win!
A bit too cake-like and not peanut buttery enough for me. I used fireweed honey which is the sweetest honey I know & pb with no HFCS. The sweetness factor was perfect.