These Honey Whole Wheat Peanut Butter Cookies are soft and delicious. The whole wheat flour adds a nutty flavor and the honey is a nice way to sweeten naturally!
Table of Contents
Soft, chewy, and a little nutty — these Honey Whole Wheat Peanut Butter Cookies are a wholesome twist on the classic treat. Naturally sweetened with honey and packed with creamy peanut butter, they’re the perfect bite-sized indulgence for lunchboxes, late-night snacks, or cozy weekend baking.
The batter is super simple…
Just scoop them on your baking sheet. You can leave them puffy…
OR you can go traditional and criss-cross them as soon as they come out of the oven!
Boom! There you go…a fun spin on the average peanut butter cookie!
Tips for Success
- Chilling the dough for 20–30 minutes helps reduce spreading if your peanut butter is particularly oily.
- Don’t skip the fork press: It helps the dense dough spread and gives that iconic peanut butter cookie look.
- Use room temp ingredients for the best texture and easier mixing.
- Want extra chew? Swap 2 tablespoons of whole wheat flour for rolled oats.
Storage & Freezing
Storage: Keep cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy thanks to the honey!
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature.
Want to freeze the dough? Scoop it into balls, freeze, and bake straight from frozen — just add a minute or two to the bake time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Classic Peanut Butter Cookies made with whole wheat flour for a little added fiber. Brown sugar and honey enhance the creamy peanut butter flavor for a deliciously nutty treat.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup honey
- 1/2 cup Light Brown Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole wheat flour
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the peanut butter, butter, honey, and brown sugar until smooth, 2 minutes. Add the egg and vanilla and continue mixing until smooth, scraping sides as necessary.
- Turn the mixer to low and add baking powder, salt, and whole wheat flour.
- Using a 2 tablespoon sized cookie scoop, portion dough onto the lined baking sheet, and press down slightly. Bake for 10-13 minutes until the edges begin to lightly golden.
- Remove from the oven and lightly press down with a fork twice, making a crisscross pattern. This step is optional, as you can leave the cookies puffy as well.
Notes
Store airtight for up to 3 days.
Made these this afternoon and they’re wonderful! I’m always skeptical of whole wheat flour in my cookies, but these, I love! My boyfriend is a big fan, too. So whole wheat flour = fiber = good for digestive health = health food cookies, right? I could eat these instead of veggies?
I literally just finished making some PB cookies. Next time I’ll try these. Much healthier than mine.
Love how puffy these are!! Perfection 🙂
I’m headed over for the recipe! These cookies look DELICIOUS!!!
These look incredible!! Definitely going to have to try them out this weekend!
So fun! I love how chewy these babies look! Can’t wait to give this new spin on the traditional PB cookie a try. I don’t usually make new year’s resolutions either. But maybe I’ll make one right now, involving a serious commitment to peanut butter cookies and all their glory…
Yum!! I love adding whole wheat flour to my cookies too – it may just be me, but I always seem to feel like they taste a little bit more nutty … LOVE this recipe 🙂