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    Bless This Mess > Recipes > Desserts > Cookies

    Honey Sweetened Peanut Butter Cookies (whole wheat flour)

    Published: Apr 4, 2016 · Modified: Feb 26, 2020 by Melissa · 42 Comments

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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!

    I love a good cookie. You'll love these recipes too: Peanut Butter Oatmeal Cookie Bars, Honey 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)


    ★★★★★

    4.1 from 12 reviews

    • Author: Melissa Griffiths-Bless this Mess
    • Total Time: 20 minutes
    • Yield: 2 ½ dozen cookies. 1x
    Print Recipe
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    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!


    Ingredients

    Scale
    • 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.

    • Prep Time: 10 mins
    • Cook Time: 10 mins
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: Cookies, Dessert, Honey, Peanut Butter

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

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

    More cookie recipes you need in your life:

    • Perfect Chewy Peanut Butter Cookies
    • Extra Buttery Spritz Cookies
    • Super Small Batch Chocolate Chip Cookies (Makes 6 Cookies!)
    • Homemade Oreo Cookies
    • Neiman Marcus Cookies
    • Easy Chocolate Chip Meringue Cookies
    • Giant M&M Chocolate Chip Cookies
    • Amazing Oatmeal Raisin Cookies
    • Soft and Puffy Greek Yogurt Sugar Cookies
    • Easy Mexican Wedding Cookies
    • Homemade Girl Scout Cookies: Thin Mints

    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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    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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    Comments

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      Recipe Rating




    1. Lara Jantzen

      April 22, 2020 at 5:21 pm

      My cookies didn't work at all! The dough was so crumbly - I baked them anyways and they were so dry. Like sawdust! I followed the recipe - using natural PB, Honey, and 1/2 WW flour and 1/2 All purpose - any ideas?

      Reply
      • Melissa

        April 22, 2020 at 7:05 pm

        Was your PB the gooey oily kind? Feel free to reduce the flour by half next time.

    2. Alexandra Teal

      June 13, 2019 at 9:33 pm

      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

      ★★★★★

      Reply
      • Melissa

        June 14, 2019 at 9:42 am

        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.

    3. Faith

      May 02, 2019 at 10:31 am

      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.

      ★★★★

      Reply
      • Melissa

        May 02, 2019 at 12:10 pm

        Sounds like a great idea! Please let me know how it goes.

    4. Julia

      January 15, 2019 at 4:08 pm

      Do you happen to know the calorie count per cookie on these? Thanks 🙂

      Reply
      • Melissa

        January 17, 2019 at 1:56 pm

        No, but I'm on it! I should have it on there by the end of the day!

    5. Kristin Conover

      June 23, 2018 at 8:37 pm

      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.

      Reply
    6. Chris

      June 21, 2018 at 7:25 pm

      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

      Reply
      • Melissa

        June 25, 2018 at 7:22 am

        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.

    7. Jamesia Lyons

      May 09, 2018 at 8:22 pm

      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

      ★★★★★

      Reply
      • Melissa

        May 10, 2018 at 8:38 am

        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!

    8. Heather

      April 06, 2018 at 8:38 pm

      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.

      ★★★

      Reply
      • Sarah

        April 28, 2018 at 4:23 pm

        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.

        ★★★

      • Melissa

        April 30, 2018 at 9:37 am

        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!

    9. Addy

      February 08, 2018 at 7:21 pm

      Hey I really wanna try this recipe but I only want about 12 cookies?

      Reply
      • Melissa

        February 09, 2018 at 6:50 am

        Feel free to half the recipe!

    10. Mem

      February 06, 2018 at 10:07 pm

      Made these tonight, SO good!

      ★★★★★

      Reply
    11. Stephanie

      December 09, 2017 at 10:48 pm

      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!

      ★★★★★

      Reply
      • Melissa

        December 11, 2017 at 10:27 pm

        Yay! We love these, I'm so glad you do too!

    12. Heather Brown Belhumeur

      September 12, 2017 at 6:43 pm

      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!

      ★★★★★

      Reply
      • Melissa

        September 13, 2017 at 8:45 am

        I'm so glad you let us know! Congrats on a well exicuted GF cookie! Which flour blend did you use???

    13. Heather

      July 22, 2017 at 10:42 pm

      Very good, I only baked mine for 7 mins tho. How many calories are in one of these?

      ★★★★

      Reply
    14. Yvonne Sickler

      April 03, 2017 at 4:27 pm

      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.

      Reply
    15. Megan

      February 19, 2017 at 3:23 pm

      Can you use almond flour in this recipe

      Reply
      • Melissa

        February 20, 2017 at 5:47 am

        I haven't done any baking with almond flour so I'm not sure if it would work or not.

    16. Dianne

      December 31, 2016 at 8:21 pm

      Made mine subing wheat flour for pressed peanut flour. Ah mazing. Dianne S.

      Reply
      • Melissa

        January 02, 2017 at 1:30 pm

        I've never heard of that! Is that the same as the "peanut butter powder" that I've seen?! It sounds amazing!

    17. Kelly

      December 03, 2016 at 8:17 am

      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!

      Reply
    18. MarLee Evans

      November 20, 2016 at 7:37 pm

      Can you use just regular all purpose flour?

      Reply
      • Melissa

        November 21, 2016 at 7:30 pm

        Yep! You might need a little more (maybe 1/4 cup) because it doesn't absorb as much liquid as whole wheat flour does.

    19. Carney

      September 27, 2016 at 1:47 pm

      Hi!

      Do you think these would work in bar form? Like pressing the dough into a 9x13" pan and baking them?

      Thanks so much!

      Reply
      • Melissa

        September 28, 2016 at 11:20 am

        You know what, I really don't know. The edges might get a little crispy like a brownie but I'd sure try it and see. Will you let me know if it works?

    20. Anna

      April 04, 2016 at 11:17 am

      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.

      Reply
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