Peanut Butter Honey Cookies (Flourless)
Four ingredients, no flour, chewy-soft and deeply peanutty. The classic flourless peanut butter cookie, sweetened with honey instead of sugar.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 16
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (250 g) natural peanut butter (just peanuts + salt)
- 1/3 cup (110 g) raw honey
- 1 large egg
- 1/2 tsp baking soda
- Optional: pinch flaky salt for the tops
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Stir peanut butter, honey, egg and baking soda to a thick dough.
Roll into 16 balls; place on the tray and press with a fork in a criss-cross.
Sprinkle with flaky salt if using.
Bake 10–12 minutes until just set at the edges. Cool on the tray (they firm as they cool).
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Peanut Butter Honey Cookies (Flourless) really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Peanut Butter Honey Cookies (Flourless) gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Peanut Butter Honey Cookies (Flourless) keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Peanut Butter Honey Cookies (Flourless) make?
This makes enough for 16. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Peanut Butter Honey Cookies (Flourless)
Four ingredients, no flour, chewy-soft and deeply peanutty. The classic flourless peanut butter cookie, sweetened with honey instead of sugar.
Ingredients
- 1 cup (250 g) natural peanut butter (just peanuts + salt)
- 1/3 cup (110 g) raw honey
- 1 large egg
- 1/2 tsp baking soda
- Optional: pinch flaky salt for the tops
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Stir peanut butter, honey, egg and baking soda to a thick dough.
- Roll into 16 balls; place on the tray and press with a fork in a criss-cross.
- Sprinkle with flaky salt if using.
- Bake 10–12 minutes until just set at the edges. Cool on the tray (they firm as they cool).
