Rich, delicious, low carb and only 4 ingredients for this easy peanut butter cookies recipe. No mixer needed!
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Easy Peanut Butter Cookies
This recipe is sweetened with honey instead of sugar, making these cookies low gylcemic and low carb.
Swapping the sugar for honey means that the final product will be softer, so the small amount of flour was added to give the final product the traditional crispy crunch.
Easy Peanut Butter Cookie Substitutions
Question – Can I use any kind of peanut butter?
Answer – Yes. I used Skippy smooth peanut butter because that I love it. Skippy does have added refined sugar, but not much.
You can use any brand or texture you like.
If you use a natural peanut butter where the oil is separated, be sure to mix it before adding the other ingredients.
Question – Can I use any kind of honey?
Answer – Yes. I use Nature Nate’s raw honey that is somewhat dark in color. It’s the best mass-produced honey I’ve tasted.
There’s no benefit in using raw honey over processed honey when baking because honey loses its nutritional value when heated past a certain temperature.
Use a honey you already like. Since honey varies in flavor and strength, you want to use one your taste buds already like.
If you’re new to honey, lighter colored honey (yellow or light gold) has a milder flavor, so you should start there.
If you don’t like honey at all, substitute maple syrup or agave.
Question – What flour should I use?
Answer – Because the recipe calls for only 2 tablespoons of flour, you can use any flour available. Of course, to be “nutritionally correct,” I recommend using whole wheat flour, but in the recipe I used white all purpose flour because it’s what I had on hand.
You can use any flour that acts and measures like all purpose flour. I know whole wheat flour and almond flour are 1 for 1 substitutes for all purpose flour: coconut does not. I’m not familiar with other flours.
Question – Can I substitute the baking soda with baking powder?
Answer – No, but if you have double acting baking powder, you can. It will say double acting somewhere on the front of the packaging.
Baking soda is needed in this recipe to counteract the acid in the honey. Regular baking powder doesn’t counteract acid, but double acting baking powder does because it contains baking soda.
If you don’t have baking soda or double acting baking powder, you can still make this recipe. The result will be a slightly denser cookie.
Mixing the batter can take up to 2 minutes. You want to continue mixing until the final batter looks like peanut butter straight from the jar.
When placing the batter on the cookie sheet, spread and shape the batter into a cookie because they will just barely spread in the oven.
The tops will remain in place as well, as shown below.
How do you store peanut butter cookies?
Once the cookies have cooled completely, store them in an closed bag or container.
Because this recipe uses honey, you may find that the cookies soften a bit while stored. To get them back crispy again, follow the baking directions and bake for 5 to 10 minutes to extract that extra moisture. You should have to do this only once, if at all.
More Peanut Butter Cookies Recipes
More Cookie Recipes
Easy Peanut Butter Cookies Recipe (crispy)
- Large bowl & Small Bowl
- Cookie sheet
- ½ cup Peanut Butter
- 4 Tablespoons Honey
- 2 Tablespoons Flour
- 1/8 teaspoon Baking Soda
- Move the rack in the oven to the lowest setting. Preheat the oven to 325°F.
- In a large bowl, add the honey and peanut butter and mix with a fork until well combined.
- In a small bowl, add the flour and baking soda and mix together. If your peanut butter doesn't have salt added, consider adding a pinch of salt to this dry mixture.
- Add the flour mixture to the peanut butter mixture and mix until well combined. The entire mixture should look like peanut butter straight out of the jar. If the batter still looks separated, stir rapidly in the opposite direction. Continue to switch directions until it come together.
- Scoop 2½ tablespoons worth of batter onto a metal cookie sheet. Using the back of a spoon or fork, spread the batter into a circle about 2½ to 3 inches wide and ½-inch thick. (The cookies will spread just slightly when baking, so however you spread them by hand will be what they look like after baking.) Scoop all the batter into cookies, placing them at least one inch apart.
- Place the cookie sheet in the oven on the bottom rack and bake for 18 to 20 minutes, then remove the cookie sheet from the oven and let the cookies cool on the sheet. When cooled, lift the cookies from the sheet with a spatula.