Chewy Peanut Butter Cookies

By Nikki Sheriff

5 ingredients, 7 grams of carbs, and just 20 minutes for a fantastic peanut butter cookie!

Chewy Peanut Butter Cookies
Ingredients
  • 1 cup creamy peanut butter

  • 1/3 cup honey

  • 1 egg

  • 1/2 tsp baking soda

  • 1/4 tsp natural sea salt

Directions
  1. Preheat the oven to 350 degrees F.

  2. Mix all ingredients together until you have a sticky dough.

  3. Drop level cookie scoops onto a cookie sheet lined with parchment paper. (Don't press with a fork until later)

  4. Bake for 10-12 minutes.

  5. Remove from oven and let cool completely on the cookie sheet.

  6. Halfway through the cooling process, press a crisscross into the cookies with a fork, if desired.

  7. NOTE: the cookies with become more firm as they cool.

  8. MAKES 20 COOKIES. 1 SERVING=1 COOKIE.


Nutritional Facts

Servings
20
For 1 Cookie
Calories 95
Total Fat 6g
Sodium 365mg
Carbohydrates 7g
Protein 3g

dessert cookies

28 replies

historyvoyager
historyvoyager 2015-02-07 14:06:40 -0700 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 14:06:39 -0700 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 14:06:37 -0700 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 14:06:27 -0700 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 14:06:16 -0700 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 16:02:05 -0500 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks which great success.

ValerieBuell
ValerieBuell 2015-02-03 10:48:32 -0700 Report

My sister baked these for me and they came out really badly. I have been reading the posts and it looks like no one responds to the questions, so I don't know if I will get help. Do we need a specific kind of peanut butter? Do we need to use an egg or can we use eggbeaters? Is there a specific kind of honey, or can we use clover honey?

Anonymous
Anonymous 2014-12-25 17:01:42 -0600 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-25 17:01:31 -0600 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-25 17:01:21 -0600 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-22 12:53:26 -0600 Report

That's 93 carbs for the honey - which is 4.65 carbs for each cookie for the honey alone. That seems like a lot! I think I will substitute the honey for something very low carb.

diecasbeer
diecasbeer 2014-10-28 07:08:51 -0700 Report

To the person that ask if you need flour for this recipe the answer is no! Without flour it makes cookies Gluten free and good for diabetic.

MariamB
MariamB 2014-10-16 17:40:22 -0500 Report

To those who worry about the honey, with only 7 grams of carbs you are well under the limit for even snacks.