Honey-Sweetened Peanut Butter Cookies

Let’s say that you have a Dear Friend who suddenly, without warning, was required to go on a strict vegan diet.  Luckily, this was a temporary situation but a drastic change nonetheless.  Being told that you can eat no eggs, no butter, no cheese, no milk overnight would be a shock to anyone’s system.  After being told that you can’t eat those things, what is the only thing you want to eat?  All kinds of dairy!  Let the buttery cravings begin!  As a good friend, I scoured the ends of the internet to locate a baked good suitable to my friend’s situation.  Enter these perfect little morsels.

peanut butter honey cookie

These magical cookies are made with all-natural peanut butter, heart-healthy olive oil and whole wheat flour.  Dark chocolate chunks crank up the antioxidant value, making these a front runner for the healthiest cookie around.  They are free of dairy, white flour and white sugar!  Sounds too good to be true, right?  Even for us non-vegans, these cookies pack a fudgy, peanut butter-chocolate two punch knockout combo that ends up with a snack you can feel good about chowing down on.

cookie batter

If you want to keep these entirely vegan free, be sure to use a vegan-friendly dark chocolate.  I would suggest Green & Black’s Organic 70% Dark Chocolate.  Not only is it vegan, it’s also organic.  Oh and did I mention is has a melt-in-your-mouth deliciousness you normally only find with milk chocolate?  Yep, it’s good for the planet, good for your body and pretty darn delicious to boot.

pressed cookie

Crazy simple would be the best way to describe these cookies.  One bowl.  A big spoon.  An oven.  About 20 minutes and you’ve got a batch of healthy goodies to feed the masses (vegans and non-vegans alike).  You do want to let the dough rest for a bit so that it can come together before dropping spoonfuls on the baking sheet.  If the dough crumbles when you put it on the sheet, just use your fingers to press it back together.

cookie dough with chocolate

Be careful not to over bake these babies.  You want them still a bit soft when they come out of the oven.  I promise that they will firm up as they cool.  They have a crumbly texture to begin with and if you overcook them you will end up with dried out peanut butter rocks.  No thanks.

baked cookies


Honey-Sweetened Peanut Butter Cookies with Dark Chocolate Chunks

Prep Time: 10 minutes

Cook Time: 10-11 minutes


2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup all natural peanut butter (smooth or chunky)
1 cup honey (you could substitute maple syrup or agave nectar)
1/3 cup olive oil
1 1/2 teaspoon vanilla extract
1 (3 oz) bar dark chocolate (preferably 70%), chopped


- Preheat oven to 350 degrees with the rack in the top third of the oven.
- In a large mixing bowl, combine flour, baking soda and salt. Set aside.
- In a separate mixing bowl, combine peanut butter, oil, vanilla and honey. Stir until smooth (except for the peanut chunks, if using chunky peanut butter).
- Add the flour mixture. Stir until combined. The mixture may still be crumbly. Let sit for 10 minutes. Stir in the chopped chocolate. If the mixture is too crumbly, let sit for another few minutes to come together.
- Using a small ice cream scoop or tablespoon, drop rounded tablespoons of dough on a cookie sheet lined with parchment paper. Press lightly with a fork. If they seem crumbly, just press the dough together with your fingers.
- Bake for 10-11 minutes (they may still seem a bit soft, this is ok and will keep them chewy). Let cool on a rack for 10 minutes. Store in a airtight container for up to a week.

Adapted from 101 Cookbooks' Peanut Butter Cookies

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27 Responses to “Honey-Sweetened Peanut Butter Cookies”

  1. 1
    Lizzy — February 28, 2011 11:38 pm

    They look delish. Just a warning, though, some vegans do not eat honey.

    • kate replied: — March 1st, 2011 10:14 am

      Lizzy — What a great point! I completely forgot about that sector of vegans! Well, I guess these will be suitable for all honey-loving vegans ;-)

  2. 2
    The Harried Cook — March 2, 2011 12:15 am

    Oh my! These look so tempting! Just when I was considering going easy on the sweet stuff! i’m not vegan but i gotta try these! :) I love your pictures… great blog! :)

  3. 3
    Heidi @ Food Doodles — March 3, 2011 5:12 pm

    Those look fantastic! I could go for a couple right now :)

  4. 4

    I was wondering about that glitch! I am glad to finally get to see the post:-)

  5. 5
    Simply Life — March 13, 2011 7:25 am

    Oh wow! these cookies look incredible!

  6. 6
    Sarah Z — March 20, 2011 2:26 am

    could i use plain flour and plain ole vegetable oil? would it still be the same amounts as stated or not? i am dying to try this, peanut butter and chocolate is the best food marriage ever!

    • kate replied: — March 20th, 2011 10:55 am

      Sarah Z — Of course! I’m certain that regular veggie oil and all-purpose flour could easily be swapped out for the same amounts as the olive oil and whole wheat flour. Good luck! Report back and let us know how it turns out!

  7. 7
    Jenny — April 16, 2011 3:06 am

    I’m really glad you’ll be baking with no sugar

  8. 8
    Aun Aqui — May 19, 2011 3:17 pm

    Ahhhh thank you!! I have been searching ALL over Google for a peanut butter cookie recipe that mirrored the one I used to use when my mom and I baked vegan cookies together. This one sounds perfect; I’m making a batch for my husband and co-workers tonight.

    Aun Aqui

  9. 9
    dory — September 7, 2011 2:48 am

    All cookies look amazing and these are no exception thanks for sharing your great recipe ill be trying them out for sure :)

  10. 10
    Beth — September 14, 2011 4:43 am

    these look A-MAZING. I have some honey and peanut butter flapkacks on my blog that I got from a “Yoga Cookbook”, which only take about 7 minutes to be done, as you know, honey burns so easily! Do you have any tips so they do not brown too much underneath, or have you never had any problems with that? Wow, I am salivating! Must get dark choc chips!!


  11. 11
    Beth — September 16, 2011 12:52 am

    Okay, I made these and I need a little help. My oven was on 175 C, and they ones at the back burned black on the bottom in 7 minutes and I barely rescued the front ones. (I did a half quantity recipe which I always do with a test-out)

    Granted, my oven is kind of quick but this is always my issue when baking with honey. Does it not happen to you?

    Are there particular trays that are better? I uses parchment sheet (like yours) laid on a tray, not a regular “cookie sheet” but the main oven tray that slots into the oven (for roasting etc)

    I may try them again on a cooler oven or a few minutes less, because they ones which i rescued tasted AMAZING.

    They were crumbly/crunchy rather than chewey, I wonder if mine would have been done in even just 5 minutes? What texture are yours?

    Please enlighten me re your honey-baking experiences as I would love to get to the bottom of this and you have several recipes using only honey, and I cannot work out how yours come out so well and my honey-goods always burn so quickly, always!
    RSVP.Great recipes! xx

    • kate replied: — September 16th, 2011 6:54 pm

      Beth — I wish I had some magic advice for you, but I’ve never had a problem with my honey-sweetened baked goods burning. For these cookies you want to make sure your oven rack is positioned in the top-third of the oven and I would certainly suggest using a real cookie sheet lined with parchment paper. Oven temperatures can vary greatly so you may just need to fiddle with the temperature/baking time to ensure they don’t burn. Good luck!

  12. Pingback: Tips for baking with honey / Amazing Cookies! | Loving Leaves

  13. 12
    Cheryl — January 8, 2012 11:13 am

    Advice for Beth. It sounds like your oven has a “hot spot” try cooking them at a cooler temp and rotating them in the middle of baking. The rotating will cause the ones in the front to bake evenly when switched around. Also I use stoneware, it helps for an even bake. Also, I would suggest doing these when you have time to time how long until needing to be rotated and how long until they are done. Write what works for you down in the recipe book. I haven’t tried this recipe yet but I will be today. My brother in law can’t have sugar and I am baking these for his birthday. Thanks for the recipe, and good luck to Beth! :)

  14. 13
    Cheryl — January 8, 2012 2:58 pm

    I just finished baking them. They taste great! I figured they would taste yucky because I eat peanut butter cookies with eggs and sugar but they are surprisingly delicious! (and a much healthier alternative) :) Two thumbs up!

  15. 14
    Zaynab — March 5, 2012 2:09 pm

    I just made them this morning and they were really good!!! I accidentally used less flour so they spread, but that was ok, I’ll continue making them like that. I’m always looking for healthy goodies cus i love sweets!! Thanks :)

  16. 15
    Shay — August 16, 2012 4:34 am

    OMG! These cookies are amazing. I got up in the middle of the night having a pregnancy craving for peanut butter cookies, i had used up my last eggs for breakfast this morning and i realized i didnt have enough sugar either so i googled cookies with no eggs or sugar and this recipe came up so i decided to give it a try. I did everything the recipe called for except instead of using dark chocolate chunks i made a dark chocolate mix with cocoa powder and i drizzled it across the cookies right after i took them out of the oven. I have to say these are the best peanut butter cookies ever! Thank you for posting the recipe!:-D

    • kate replied: — August 17th, 2012 1:45 am

      Shay — I’m so glad to have helped soothe your cravings! These are the perfect guilt-free cookies. The chocolate drizzle sounds awesome!

  17. 16
    Madiha — October 19, 2012 1:30 pm

    wow these look absolutely delicious! all i do these days is search for healthy baked goods on the internet :D can’t wait to try these! i have a question tho.. do you think this recipe would work with just whole wheat flour ? instead of whole wheat pastry flour?

    • kate replied: — October 19th, 2012 1:35 pm

      Madiha – The texture might be slightly different but you could certainly make the recipe with regular whole wheat flour. I tend to use whole wheat pastry flour or white whole wheat flour for baked goods because it gives them a texture closer to the one you get when you use all purpose flour. Give it a try and let us know how it turns out!

  18. 17
    Robin Jingjit — October 22, 2012 5:58 am

    I made these today for my boys and they are fantastic!!

    We did ours with a few substitutions because of food sensitivities, (sunflower seed paste instead of peanut butter and gluten-free flour instead of whole wheat flour. Also dark chocolate chips instead of a chocolate bar because it’s what I had on hand). When I make substitutions, I don’t expect much since I’m not following the directions exactly. It’s more for the fun of baking with the boys. But I am happy to report that they were fantastic, even with the subs. These are my new go-to cookies.

    I hope you don’t mind if I share your recipe with a link to your blog. Sometimes I share recipes of dye-free, additive-free foods on my blog.

  19. 18
    Evelyn — November 5, 2012 2:29 am

    These are delicious cookies. They are probably the best “vegan” cookies we’ve ever had. Thanks for the recipe! FYI, we used salted peanut butter because the recipe didn’t specify salted or unsalted and they turned out great. We used chocolate chips rather than the chopped up dark chocolate. Yum!

  20. 19
    Molly — January 31, 2013 10:46 pm

    Very good! My aunt had a good idea to sandwich two together with peanut butter – perfect!

  21. 20
    Helen — February 27, 2013 10:31 pm

    So good! We ate the whole batch in a couple of days and then the second (double) batch in another couple of days (but we did have some help from friends with that lot). Your recipes are fantastic. I’m going to try the honey, pecan dark chocolate shortbread now.

  22. 21
    Amanda — March 4, 2013 8:22 pm

    These were wonderful! I only made half a batch and I used unbleached flour and 2TB +1 ts of coconut oil to replace the olive oil. They turned out great–silky and chewy, and so perfect in looks and taste–beats any bakery any day! Thanks so much for the recipe!!

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