Honey Peanut Butter Cookies
These cookies are chewy, not too sweet and absolutely packed with the natural goodness of peanuts and honey!
Servings: 24 cookies
Calories: 116kcal
Ingredients
- 1/2 cup smooth peanut butter
- 1/2 cup African Bronze wild forest honey (see note)
- 1/2 cup golden cane sugar (see note)
- 1/4 cup butter or margarine
- 2 ea eggs
- 1 tsp vanilla extract
Dry ingredients
- 1-1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pinch ground Ceylon cinnamon (see note)
Before baking
- Extra cane sugar for rolling (see note)
Instructions
- Cream peanut butter, honey (see note), butter and sugar together. Beat in eggs and vanilla until the mixture lightens and gets a bit thicker.
- Add dry ingredients and mix just until they're incorporated. (Over-beating the cookies will make them tough!) The dough will be very soft.
- Chill the dough for 2 hours or overnight before baking.
- When ready to bake, preheat the oven to 350°F. Using a rounded tablespoon of dough for each cookie, roll the dough into balls and roll in additional sugar, if desired. (See note.)
- Place cookies on a parchment- or silpat-lined cookie sheet, spaced about 2 inches apart. Press a criss-cross pattern on the top of each cookie with a fork.
- Bake the cookies for 10-12 minutes, or until golden brown. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- African Bronze honey has deep molasses tones and a tanginess that other honeys don't have. If you opt to use a different kind of honey, please note that the cookies will not have as much flavour. If you can't get this brand, it may be better to replace a couple of tablespoons of the honey with blackstrap molasses to get a more authentic flavour.
- Golden cane sugar is a less refined sugar than regular white sugar, and that means it has a little of the molasses left for extra flavour! My pick is the fairtrade, organic golden cane sugar from Camino.
- Ceylon cinnamon is also called true cinnamon, because most "cinnamon" sold in stores is actually a cheaper cousin of cinnamon called cassia. Ceylon/true cinnamon has a more complex and higher-quality flavour and is labeled as true or Ceylon cinnamon. I recommend Cha's Organics' true cinnamon.
- Extra sugar for rolling isn't strictly necessary, but it does make the outside crispy and make the cookies a bit sweeter. In fact, you get a better payoff when you have the sugar on the outside, so it's part of what keeps these reduced-sugar and still tasting nice and sweet!