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Peanut Butter and Honey Cookies

Peanut Butter and Honey Cookies

By: Cassidy Stockton | December 3 2014

We just can't stop eating these Peanut Butter and Honey Cookies! Especially since they are a lighter version of classic peanut butter cookies using whole wheat pastry flour and honey instead of white sugar. These cookies will be a big hit and no one will be the wiser about their healthy ingredients. We think Santa would love a plate of these with a glass of milk or, perhaps, a cup of coffee?

Peanut Butter & Honey Cookies | Bob's Red Mill

Peanut Butter and Honey Cookies

2 cups Bob's Red Mill Whole Wheat Pastry Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Peanut Butter
1 cup Honey
1 Egg, beaten
1 1/2 tsp Vanilla Extract

STEP 1: Preheat oven to 350°F. Grease a baking sheet. STEP 2: Whisk together flour, baking soda, and salt. In a separate bowl, combine peanut butter and honey. Add egg and vanilla and mix well. Add flour mixture and gently stir until combined. STEP 3: Roll dough into 2-tablespoon balls and place 1 inch apart on prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake for 10 minutes, or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 30 cookies

by Cassidy Stockton

10 Comments

Anne
March 11 2016 at 4:28 pm
Recipe on bag does not have enough flour. 1 & 3/4 cups. Much too soft.

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1. Cassidy Stockton
  March 14 2016 at 6:39 am
  Thank you for your feedback. We'll see what the test kitchen thinks.
  
  Reply ↓
Virginia Riecke
September 21 2016 at 12:13 pm
I just made these cookies from the recipe on the back of the bag, and they are much too soft! When I looked online to see if the 1 3/4 cups of flour was correct, I found this website. Not sure if an additional 1/4 of flour would have been enough. This is the first time I've tried any of Bob's Red Mill products, and, based on these results, it may be the last. Very disappointed.

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1. Cassidy Stockton
  September 22 2016 at 8:01 am
  Thank you for letting us know. We're so sorry they didn't work for you. I'll pass along your comments to the test kitchen.
  
  Reply ↓
Beverly
October 30 2016 at 6:43 pm
I think the recipe on the bag also had some kind of oil in it....maybe butter? Am I remembering correctly? I threw my bag away before saving the recipe.

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1. Cassidy Stockton
  October 31 2016 at 10:49 am
  I think this recipe does not use a fat, since the peanut butter already has so much fat in it.
  
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Tanya
January 17 2018 at 4:58 pm
How many calories is each peanut butter and honey cookies? Great recipe!!!!

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1. Sarena Shasteen
  January 23 2018 at 10:54 am
  I'm sorry, but we don't know what the nutritional breakdown is of these cookies.
  
  Reply ↓
Monica
April 17 2018 at 6:36 am
I like the recipe on the bag with the 1 3/4 cup of flour and the 1/4 cup of butter, only I use coconut oil instead of butter and a vegan substitute for the egg (my baby has some allergies). They were soft, so I just baked them a little longer and they were perfect. I will say there is no way you will get 30 cookies out of this using a 2 Tbsp scoop. More like 18.
I've also made a variation of these using Almond butter instead of the peanut butter. They are okay. Some cinnamon and/or chocolate chips would make them better.
The original peanut butter is now our go-to recipe for a healthy breakfast cookie!

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Jave Hughes
February 15 2021 at 6:51 am
I have made these cookies several times with all organic ingredients and honey from my organically raised bees. The texture is soft and they are not overly sweet.
Big hit at our house.
Important: DO NOT use peanut butter with added oil, just real 100% unadulterated peanut butter made from only peanuts. You won't have to rework the recipe.

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Peanut Butter and Honey Cookies

Peanut Butter and Honey Cookies

10 Comments

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