Honey Peanut Butter Cookies

Name: Honey Peanut Butter Cookies
Prep time: 30

4 out of 5 stars (based on 19 reviews)

30 min prep

24 cookies servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Peanut butter cookies are an American classic, but are usually loaded with a ton of sugar and butter. This Honey Peanut Butter Cookies recipe is partly sweetened with honey, and cuts out the butter, but...

1¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted peanut butter, freshly ground or pure crunchy (see Chef Tips)
1 large egg
½ cup honey
½ cup brown sugar
¼ cup olive oil
1 teaspoon vanilla extract

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Nutrition Facts

Calories

141 cals

Fat

8 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

16 g

Sugar

10 g

Fiber

1 g

Protein

3 g

Sodium

74 mg

Directions

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
In a medium bowl sift together the whole wheat pastry flour, baking soda, and sea salt.
In a large bowl, with a wooden spoon mix the peanut butter, egg, honey, brown sugar, olive oil, and vanilla extract until well combined. Stir in the dry ingredients in two batches, just until absorbed. Let dough sit for 10 minutes.
Take a heaping tablespoon of dough, roll into a ball with your hands and place onto the prepared baking sheet. Flatten with the back of a fork. Sprinkle with some flaky salt or sugar, if desired.
Bake for 8 minutes, just until lightly golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack.

Chef Tips

When choosing peanut butter, buy freshly ground. Many specialty markets, like Whole Foods, offer this. When buying commercial jarred peanut butter make sure peanuts are the only ingredient listed, without any added salt and/or sugar. The texture of the cookies will greatly depend on the type of peanut butter used.

If whole-wheat pastry flour is not available, then substitute half whole wheat flour and half all-purpose flour. Just swapping for whole wheat flour will result in a drier and grittier cookie.

Eat all sweet, sugary treats in moderation.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society