killer peanut butter and honey cookies

these cookies could have been my death. i made them to say thank you to brian’s coworkers, who had pulled a few favors for him lately. anyhow, i love peanut butter cookies. love. and i love MY peanut butter cookies. they are perfect in every way. and so so so simple to make. i have always loved this recipe, so it killed me to make a double batch of something i love so much, and can’t have because of the wheat flour. what a bummer. smelling the honey and peanut butter coming together in the oven… the peanut buttery goodness sticking to the mixing bowl… the crisp but chewy golden brown result… anyhow, someone has to make and enjoy these. do it for me. i’m begging you. i need to live vicariously through other people eating this. why are you waiting?! go now!!

killer peanut butter and honey cookies

1 1/8 cup honey

2 cups flour*

1 tsp baking soda

3/4 tsp sea salt

1 cup natural peanut butter**

1/4 cup olive oil

2 tsp vanilla extract

1/2 cup or so chopped peanuts

*cooks note: i made these with 1/2 spelt flour, 1/2 whole wheat pastry flour this time around. feel free to experiment, as this is a very forgiving recipe. you could use white whole wheat, all-purpose, or spelt for all the flour. you could sub in 1/2 cup rye, too, for extra depth.

**cooks note: both chunky and smooth work the same here.

directions

preheat oven to 350f. line cookie sheets with parchment paper.

mix together all dry ingredients, except for the peanuts, and set aside.

mix together all wet ingredients.

combine both wet and dry mixtures. if it seems a little dry, add a drizzle of oil. if it seems too wet, add a few tbsp flour. the texture could vary here, due to variances in peanut butter.

taste your batter. here is where you can add a little extra honey, if you wish.

once batter is just combined, taste it. here is where you can add a little extra honey if you wish. stir in peanuts.

stick it in the fridge for 10 minutes or so.

i used a round tbsp to scoop out batter and drop onto cookie sheets, an inch apart or so. squish down with a fork.

bake for 7-10 minutes. remove from oven when they are golden brown. don’t let them get too dark, they will burn quickly.

let them cool on cookie sheet for 2 minutes before transferring to cooling racks.

dip in milk. spread vanilla ice cream on them. dip in chocolate. put some strawberry jelly on them. share them with lots of friends.

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6 thoughts on “killer peanut butter and honey cookies

  1. made these the other day, used white ww flour and sorghum b/c I was out of honey. Really good! It’s hard to find a cookie recepie with no refined sugar, no butter, and ww flour but these are great. Making them now w/ half regular ww, half white flour and honey.

    • thanks for saying so, and for letting us in on your substitutions!
      by the way, i stopped by your etsy site. wow, beautiful jewelery!

  2. Thanks for this recipe! They truly are the BEST peanut butter honey cookie ever!

    If you like them crispy, let them get browner, if you like them chewie take them out earlier.

    Very versatile! Plus it doesn’t have an egg in it either. I’m very happy and the hubby too! 🙂

    • yes, i used 1 1/8 cups. keep in mind this makes a lot of cookies. if you are reluctant, you can start with a little less and add as you go. maybe start with 3/4 cup and work your way up if you so wish!

  3. Pingback: Peanut butter and honey cookies | jibuyabu

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