Honey Sweetened Peanut Butter Cookies (2024)

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.

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

See Also

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Recipe FAQs

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.

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