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Gluten and Dairy Free Peanut Butter Honey Cookies
Gluten and Dairy Free Peanut Butter Honey Cookies
Gluten and Dairy Free Peanut Butter Honey Cookies
Full of peanut butter and honey flavor, these sugar coated slice-and-bake cookies have a deliciously crisp tender texture, perfect for your next gathering. We created this recipe in partnership with our friends at Peanut Butter & Co., using The Bee’s Knees Peanut Butter!
Servings
20 servings
Prep time
20 minutes
Cook time
10 minutes
Passive time
15 minutes
Ingredients
½ cup
Peanut Butter & Co. The Bee’s Knees Peanut Butter
(128 g)
⅓ cup
Light Flavored Extra Virgin Olive Oil
(80 mL)
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine Peanut Butter & Co. The Bee’s Knees, olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the peanut butter mixture. Mix until thoroughly combined and the sugar is dissolved. This will take 3–4 minutes.
In a separate bowl, blend flour, baking soda, baking powder and salt together with a fork to ensure there are no lumps. Add flour mixture to the wet mixture and mix just until combined.
Lay a large piece of plastic wrap on your counter and place the cookie dough on the plastic. Carefully shape the dough into a log 2–3 inches in diameter.
Place the dough in the refrigerator and allow to sit for 15 minutes or up to an hour. When chilled, it will still be slightly soft, but it will keep its shape. Place the wrapped dough on the counter.
Open the plastic wrap and evenly distribute the sugar over the dough. You can use the wrap to help get the sugar all over the sides of the dough. Slice the dough into 20 cookies (about ¼–½ inch thick). Place on prepared baking sheet and bake for 10 minutes, or until golden brown.
Remove cookies to a wire rack and allow to cool completely.