Flourless Honey Peanut Butter Cookies
No flour, sweetened with honey — soft, chewy, and they stay that way.
Makes 18 cookies · Prep 10 min · Rise 30 min · Bake 10 min
Ingredients
Dough
- 1 cup Peanut butter
- 1/2 cup Honey
- 1/3 cup Brown sugar, packed
- 1 Egg
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Vanilla extract
Instructions
Dough
- Stir the peanut butter, honey, and brown sugar together until completely smooth.
- Beat in the egg, vanilla, baking soda, and salt.
Chill
- Chill 30 minutes — honey makes this dough noticeably stickier than the plain flourless version.
Bake
- Roll into balls, flatten with a fork, and bake at 165°C (330°F) until the edges are set and lightly golden. (Tip: Note the lower oven temperature. Honey's fructose browns faster than sugar, so a standard 175°C will scorch the bottoms before the centres set.)
Cool
- Cool completely on the pan before lifting — there's no flour holding these together.
Tips
- Why these stay chewy: Honey's free fructose attracts and holds water far more strongly than granulated sugar does. That's the same reason honey cakes keep well, and it's doing the same job here.
- Bottoms burned: The oven was too hot for a honey-sweetened dough. Drop to 165°C, and bake on a light-coloured sheet — dark pans absorb more heat and compound the problem.