Honey Peanut Butter Cookies

Frequently, I get mistaken for someone who does not like dessert because I’m healthy. Tis not so! These healthy peanut butter cookies would have anyone singing praises for desserts.

They’re made with whole wheat pastry flour, sweetened with honey and baked with coconut oil. They are chewy, soft, sweet and nutty. Everything you dream a peanut butter cookie to be.

The Best Healthy Peanut Butter Cookies (Chewy and Honey Sweetened)

People either get the ‘yeah right’ look in their eye when I say I very much like my dessert, or I just smile politely and think ‘if they only knew.’ Why has the universe convinced everyone that healthy eaters are poor deprived souls with an anti-dessert movement?

By now, you should know my husband is my guinea pig. He knows it. I know it. It’s a mutual agreement! I thrive off the challenge of sneaking health into my recipes. To be honest, I usually have to bake something a few times before I hear the magical phrase, ‘babe… this is REALLY good!’ Not this time. As soon as these honey peanut butter cookies were pulled from the oven, he downed at least 4.

I really love Bob’s Red Mill Whole Wheat Pastry Flour. I know, I know. I keep mentioning it. But have you tasted its fluffy goodness in my Banana Zucchini Muffins or Morning Glory Muffins? I actually got the idea for this healthy peanut butter cookie recipe from the back of the flour packaging. After a few tweaks, yum yum in my tum tum. Forgive me… I have a 3 year old.

I make these frequently. The last batch came out SO chewy and moist, and my family and I ate the whole thing. They will be devoured quickly, so be sure to snatch a couple for yourself before they’re gone!

Why You’ll Love These Healthy Peanut Butter Cookies

• Chewy, not cakey. Soft centers and a classic fork crisscross on top.
• Honey sweetened. A cup of honey sweetens the dough and keeps the cookies moist.
• Whole wheat. Finely ground whole wheat pastry flour keeps them light instead of heavy.
• Quick to bake. One bowl for dry, one bowl for wet and just 10 to 12 minutes in the oven.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Whole wheat pastry flour: It’s finely ground whole wheat flour, which results in light, fluffy baked goods. It is milled from soft wheat with less protein, so the cookies stay tender. Regular whole wheat flour works, but the cookies will be denser and a little drier.
• Baking powder: Gives the dough a little lift so the cookies puff slightly and stay soft in the middle.
• Salt: Brings out the roasted peanut flavor and balances the honey.
• Honey: The sweetener in the dough. Honey holds onto moisture, which is a big part of why these are chewy. It also browns faster than white sugar, so keep an eye on the bottoms. A mild honey like clover lets the peanut flavor lead, while a darker honey tastes stronger.
• Peanut butter: The star of the show. A creamy, well stirred peanut butter gives the smoothest dough. If you use a natural peanut butter, stir the oil back in completely before measuring so the dough isn’t greasy in one spot and dry in another.
• Coconut oil: Stands in for butter. Measure it melted so it blends evenly with the honey and peanut butter. Refined coconut oil tastes neutral, while unrefined adds a light coconut note.
• Egg: Beat it before adding. It binds the dough and helps the cookies hold their shape once flattened. A room temperature egg mixes in more smoothly, since a cold egg can make melted coconut oil firm up in clumps.
• Vanilla: Two teaspoons round out the honey and make the peanut flavor taste warmer.
• Peanut butter baking chips: Totally optional, since they’re not exactly healthy. They add pockets of extra peanut butter flavor. Leave them out for a simpler cookie.

How to Make Healthy Peanut Butter Cookies

1. Heat the oven. Preheat to 350°F and let it heat fully so the cookies set quickly instead of spreading.
2. Mix the dry ingredients. In a large bowl, combine the flour, baking powder and salt. Whisk so the baking powder is spread evenly.
3. Mix the wet ingredients. In a separate bowl, combine the honey, peanut butter, coconut oil, beaten egg and vanilla. Mix well until it looks smooth and glossy, with no streaks of honey or oil.
4. Make the dough. Pour the wet ingredients into the dry and stir until combined. The dough will be thick and sticky. Stop once you no longer see dry flour.
5. Fold in the chips. If you’re using peanut butter chips, fold them in with a few gentle turns.
6. Scoop and flatten. Lightly grease a baking sheet with cooking spray. Scoop the dough into 2 tablespoon balls and place them about 1 inch apart. Flatten each ball with a fork, making a crisscross pattern. Dip the fork in a little flour if the dough sticks to it.
7. Bake. Bake for 10 to 12 minutes, until golden brown. The centers will look a little soft, and that is what keeps them chewy. Let them cool on the pan for a few minutes so they firm up before you move them.

Healthy Peanut Butter Cookies FAQs

• What makes these peanut butter cookies healthier? They use whole wheat pastry flour, honey and coconut oil in place of white flour, white sugar and butter. They are still a treat, just one with a little hidden health benefit.
• Why are my cookies burning on the bottom? Honey browns faster than sugar, and some ovens and dark pans run hot. One reader lowered the temperature to 325°F and really liked how they turned out.
• Are these chewy or cakey? Chewy. A reader described them as “chewy, not cakey,” and they stay soft and moist.
• Do I have to use the peanut butter chips? No. They are optional, and the cookies are great without them.
• Can I use regular whole wheat flour? Yes, but expect a denser, heavier cookie. Whole wheat pastry flour is what keeps these light and fluffy.
• How should I store them? Let them cool completely, then keep them in an airtight container at room temperature. One reader found they were even better the next day. A tight seal keeps the edges from drying out, so they stay soft and chewy.
• Why flatten the dough with a fork? Peanut butter dough is thick and doesn’t spread much on its own, so pressing it helps the cookies bake evenly and gives them the classic crisscross look.

Kitchen Tools for This Recipe

Healthier Peanut Butter Cookies (Whole Wheat)

Healthier peanut butter cookies made with whole wheat pastry flour, honey, peanut butter and coconut oil, flattened with a fork and baked until golden brown. They come together in two bowls and bake in just 10 to 12 minutes.

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Ingredients

  

• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup honey
• 1 cup peanut butter
• 1/4 cup coconut oil
• 1 egg beaten
• 2 tsp vanilla
• 1 cup peanut butter baking chips totally optional since they're not exactly healthy

Instructions

 

• Preheat oven to 350 F.
• Combine flour, baking powder, and salt in a large bowl.
• In a separate bowl, combine honey, peanut butter, coconut oil, beaten egg, and vanilla. Mix well. Pour into dry ingredients and stir until combined.
• Fold in peanut butter chips.
• Lightly grease baking sheet with cooking spray. Scoop dough into 2 Tbs balls and place about 1 inch apart on prepared baking sheet. Flatten each ball with a fork making a crisscross pattern.
• Bake for 10 to 12 minutes until golden brown.

Made these cookies? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps. Want to see how my photos have changed? Check out some of my recipe before and afters, made with help from the Tasty Food Photography eBook.

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