Honey Sweetened Peanut Butter Cookies (whole wheat flour)

5 from 9 reviews

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!

I love a good cookie. You’ll love these recipes too: Peanut Butter Oatmeal Cookie BarsHoney Pecan Slice-and-Bake Cookies and Extra Soft Snickerdoodle Cookies.

Honey Sweetened Peanut Butter Cookies (whole wheat flour)

Honey Sweetened Peanut Butter Cookies

Honey Sweetened Peanut Butter Cookies made with whole wheat flour are one of our new favorite cookies. These cookies are easy to make, made with great “whole food” ingredients, and taste awesome. 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.

Honey Sweetened Peanut Butter Cookies (whole wheat flour)

What is white 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.

Do cookies freeze well?

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.

Are cookies supposed to be soft when you take them out?

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.

Honey Sweetened Peanut Butter Cookies (whole wheat flour)

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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 (whole wheat flour)


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 ½ dozen cookies. 1x

Description

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!


Scale

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

  1. Preheat oven to 350 degrees and line a baking sheet with parchment or a baking mat.
  2. 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.
  3. Add the salt, soda and flour and mix until it comes together to form a dough.
  4. 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.
  5. 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.

Notes

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.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Cookies, Dessert, Honey, Peanut Butter

This recipe was inspired by and adapted from Little Owl Crunchy Momma

More cookie recipes you need in your life:

Enjoy these cookies from my home to yours! It’s been really fun working on desserts and treats made with whole food ingredients and the results have been awesome. I can’t wait for you to try these Honey Sweetened Peanut Butter Cookies.

 

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38 Recipes for Busy Moms
33 Responses
  1. Alexandra Teal

    This is my new go-to peanut butter cookie recipe! I used crunchy peanut butter and added in whole rolled oats for some added hearty-ness and they are quite delish! Thank you

    1. Melissa

      Mine too! It just feels good doesn’t it?! I love the idea of some crunchy peanut butter! I’m going to try that ASAP.

  2. I find that 1 cup if honey is very sweet. I’ve done less honey each time I’ve made this but it does make them more dry. next time I think I’m going to up the peanutbutter to make up for lost moisture.

  3. Kristin Conover

    I had a little shy of a cup worth of honey and I used all-purpose flour. These tasted just like regular peanut butter cookies. My kids had no clue I was out of sugar and had to try a random recipe for subbing it with honey. Thank you. This is now saved as a family favorite.

  4. Chris

    Hi,
    I am new to baking. I would like to decrease the number of ingredients in this recipe to the absolute minimum of just the 1 cup of peanut butter, 1 cup of honey and the 2 cups of flour. Can you give me an idea of the consequences of leaving out the egg, vanilla, salt and baking soda? I’m not sure what the purpose of each of those ingredients is. I need to leave out the egg for sure because of allergies. I’m not sure if the vanilla, salt or baking soda cause any food reactions. Thank you for any suggestions you might have.

    Chris

    1. Melissa

      Vanilla and salt just taste food and very few people have allergies with them (depending on what alcohol is used in the vanilla) and the baking soda helps to make the cookies fluffy. I’d add them, taking them out, you aren’t going to have much left and I think you’ll end up with an odd end product.

  5. Jamesia Lyons

    Thank-you SO much for this recipe, i made some for my mom and she loved them! I used all-purpose flour instead of wheat, so the dough was a little sticky, so I put the dough in the fridge for a few minutes and it was nice and firm

    1. Melissa

      Great tip! Thank you for taking the time to come back and share that with the rest of us. I’m so glad you liked them!

  6. Heather

    I followed the recipe exactly and they baked perfectly but the taste is just okay. They taste more like a honey cookie and I can barely taste the peanut butter.

    1. The batter was So Tasty but the baked cookies had almost no flavor. I followed the recipe to a T. Not sure what went wrong. (Full disclosure – I am very new to baking but had two very successful bakes before this one, full of flavor.) I used Jif Natural PB.

      1. Melissa

        That’s so weird. I haven’t used that PB before but in my mind it’s just about like any other peanut butter. I used the Costco organic peanut butter. Sorry they didn’t work out for you!

  7. Stephanie

    Made these tonight, exactly by the recipe. I used Jif creamy peanut butter cause that’s what I had. They are beautiful and yummy. Thanks!

  8. Heather Brown Belhumeur

    I used a gluten free flour blend as our family is both gluten- and refined-sugar free. They turned out amazing!!! We missed peanut butter cookies and artificial sweeteners and stevia just didn’t cut it. Just had to chill the dough in the fridge before rolling into balls as it was quite sticky!

  9. Yvonne Sickler

    I did a double batch as I had a lot of honey and was trying to find ways to use it up. Cookies are ok, but not my kind of peanut butter cookie. Maybe they’ll be different next day. Didn’t have to use as many cookie sheets as I did as they don’t spread at all. I use a meat cleaver dipped in sugar to do the pattern on them. Much simpler and faster.

  10. Kelly

    Yum, so good! I followed the recipe exactly (using white while wheat flour), and did find that the dough was so sticky that I had to just leave them as balls instead of flattening. Seems to work okay, though, and the edges didn’t get too crispy. Probably turned out a bit more chewy than if they had been flattened. But tasted great!

  11. Those look fabulous! I use hard white wheat flour (which is what your link is to, by the way) and grind it myself, and it does seem milder-tasting and lighter, even though it is hard wheat. I have read that you can buy soft wheat, but haven’t tried it. Thanks for sharing these healthier treat recipes, I do feel a lot better about making treats for my kids when I know everything in them is wholesome, or at least real food.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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