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).
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.
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).
