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March 28, 2019

by Alyssa

5-Ingredient Peanut Butter Honey Cookies

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These peanut butter honey cookies are healthy, gluten-free and have the perfect texture. Not to mention they use just 5 ingredients and taste absolutely amazing!

Healthy Peanut Butter Cookies

I find that I'm constantly on the hunt for new cookie flavors. Whether it's reinventing a classic chocolate chip cookie, or creating my own whacky combination like blueberry breakfast cookies, I never stop dreaming up flavor combinations.

One of my favorite things to do is take a classic cookie combo and give it my own healthy twist. Which is exactly what we're doing with these peanut butter honey cookies!

I'm taking the classic peanut butter cookie, and flipping it on its head by using nutritious ingredients.

Ingredients for Peanut Butter Honey Cookies

Ingredients for Healthy Peanut Butter Cookies

When you're making traditional peanut butter cookies, you can one of two ways: 1) the flourless route, 2) the flour(full) route. However, both options use a lot of sugar.

You know the classic 3-ingredient peanut butter cookie recipe? We're talking about upwards of 2 cups of sugar per batch. Which to me just sends the alarms blasting!

So to make our healthy peanut butter cookies, here's what we'll use:

  • peanut butter (duh)
  • honey (double duh)
  • an egg
  • oat flour
  • baking soda

That's right! Just 5 ingredients, one bowl and probably one of the best peanut butter cookie recipes out there.

Peanut Butter Cookie Dough

How to Make Peanut Butter Honey Cookies

These might just be the easiest cookies you'll ever make. I mean most cookies are easy, but these are made in just one bowl and don't require any chilling.

You'll start by beating together your peanut butter and honey. Once that's combined and smooth, add in your oat flour and baking soda. Scoop them onto a parchment-lined baking sheet and bake!

Freshly Baked Peanut Butter Cookies

Why Do You Fork Peanut Butter Cookies?

One thing I like to do before baking – which gives them that classic peanut butter cookie look – is to make a quick little crosshatch pattern on top. The reason you want to fork peanut butter cookies is two-fold: 1) it makes them look pretty and 2) it helps them get a more even bake since you're gently flattening them.

All you need to do for that is shape your cookies into a somewhat even ball, then use the back of a fork to gently press down on the ball. Lift the fork up, then press down again, but this time the prongs go across the lines you just made.

That will create your crosshatch! And since these peanut butter honey cookies have baking soda, they'll puff up nicely and give you that lovely classic look.

Aren't they the cutest!?

One Bowl Peanut Butter Cookies

How do you Tell if Peanut Butter Cookies are Done?

Peanut butter cookies take no more than 8 – 10 minutes to bake. You're looking for them to have a golden brown top (although that can be hard to see because they're already golden brown), and slightly darker edges. Especially since we're using honey in these cookies, the bottoms are prone to burning.

It might seem a little counterintuitive, but when your peanut butter cookies are done they will still be soft. You don't want them to be crispy out of the oven – they'll turn into rocks once they're cooled.

As they cool they'll firm up and the outsides will get nice a little crispy, while the inside will stay soft and chewy.

And that, my friends, is how you make the ultimate peanut butter honey cookie. They're easy and delish!

Peanut Butter Honey Cookie Recipe

More Healthy Cookie Recipes with Peanut Butter:

Peanut Butter Honey Cookies

These peanut butter honey cookies are healthy, gluten-free and have the perfect texture. Not to mention they use just 5 ingredients and taste absolutely amazing!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 18 cookies
Calories 136kcal
Print Pin
Easy Peanut Butter Cookies with Honey
4.29 from 80 votes



  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, beat together the peanut butter, honey and eggs. Beat in the oat flour and baking soda.
  • Scoop the dough into tablespoon-sized scoops and form into balls. Place on a baking sheet and gently flatten. Use a fork to make a cross hatch pattern on the top.
  • Bake on the center rack for 8 - 10 minutes until the cookies are lightly golden brown. 
  • Remove from oven, allow to cool on the pan for at least 15 minutes. This allows the cookies to "set". Slightly reheat in the microwave if desired and enjoy!


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 119mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.6mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Sadly, this is probably the worst peanut butter cookie recipe I’ve ever had in my life. It’s extremely bland due to the lack of vanilla or salt. I would never again make this recipe nor ever recommend it to anyone.

    • Sorry this recipe didn’t work out for you. If you try it again, you can always adjust the salt and vanilla to your liking.

    • you could try it and see how it turns out but sugar-free maple syrup might be a better substitute 🙂

  2. I made these and they were very good. I replaced the peanut butter with seed butter because I didn’t have any peanut butter but still good. Will be making them again. I also made your tahini cookies which I loved. I’ve made those twice already.

    • I’m so glad you’re enjoying the cookies! Two of my favorite recipes 🙂 Thanks for the review!

  3. I made your Peanut butter honey cookies using unsweetened almond butter. They turned out yummy but the batter was so gooey I couldn’t do the fork cross hatching. Do you think I didn’t use enough flour? I thought I measured correctly. Any suggestions?

    • Hmm, I would say maybe try a little more oat flour? And did you beat the flour in after the wet ingredients? Hope the next batch turns out better!

  4. Hello, the cookies look delicious. The ingredient list mentions one egg but in the description it says eggs. Please clarify. Thanks a lot.

  5. Hi. I tried your peanut butter cookies recipe. The taste is very good. But they are little dry. Dont know where I went wrong. I still have a lot of dough remaining. Any tips on how to fix the dough before I bake anymore

  6. I’m surprised no one mentioned this before me.. you say to mix sugar in with the ingredients in the instructions.. is there sugar or no ?

  7. I love this recipe because of it’s simplicity and versatility. It worked even though I used extra oat flour, some oat flakes, brown sugar and some ginger syrup I had left over from making candied ginger. Also, I’m a very lazy baker so rather than making cookies I pressed the batter into a large slab, scored it with a knife into bars and baked it for 15 minutes. The result was fabulously chewy bars with crispy edges. I would use this recipe again in a heartbeat. Thank you!

  8. Hi, just made these 5 ingredient peanut butter cookies. I had a very difficult time combining the wet and dry ingredients. The dough was so stiff my husband had to finish incorporating ingredients. I noticed that in ingredient list there is 1 egg and in the instructions you say to mix in eggs. Could it be that I was suppose to add 2 eggs instead of 1? Thank you for all that you do! Laura

  9. Can sunbutter be used because of a peanut allergy? Can coconut or quinoa flour be used? I’m allergic to oats and rice flours also.

  10. Hi, I was wondering if I can replace the PB with PB2 powder? And if yes, how much PB2 would I need? These sound delicious but cant eat regular PB.
    Thanks very much & look forward to hearing from you.

    • I haven’t done any cooking or baking with PB2 so I’m not sure. Maybe if you mixed it with water to create a sort of peanut butter consistency? Sorry!


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