Unfortunately, most recipes for honey cookies have a token teaspoon of honey and a cup of sugar - not good for those who refuse to eat the refined stuff - and sugar-free recipes all use chemical sweeteners which freak me out to no end.
So I made my own! This recipe has three versions - it's a forgiving medium, so have fun and play around with it!
Honey Peanut Butter Cookies - the recipe closest to the original
1/2 cup butter
1/2 cup all natural peanut butter
1 egg, beaten
1/3 cup honey (or maple syrup, or agave, or whatever)
1 tsp vanilla
1 2/3 cup flour
1/2 tsp baking powder
Honey Peanut Butter Cookies - Option 2, Supersize the PB! (my favorite)
1/4 cup butter
3/4 cup all natural peanut butter
1 egg, beaten
1/3 cup honey (or maple syrup, or agave, or whatever)
1 tsp vanilla
1 2/3 cup flour
1/2 tsp baking powder
Honey Peanut Butter Cookies - Option 3, Sweeter!
1/4 cup butter
1/2 cup all natural peanut butter
1 egg, beaten
1/2 cup honey (or maple syrup, or agave, or whatever)
1 tsp vanilla
1 2/3 cup flour
1/2 tsp baking powder
Mix wet ingredients in a bowl, add the dry ingredients and mix until homogeneous but do not over-mix. Form into balls and place on a greased cookie sheet. Press with a fork to make the charictaristic hatchmark on top and to flatten the balls. Bake at 350* 8-10 minutes until the bottoms are lightly browned. Remove to a rack to cool. These cookies are very tender, not overly sweet, and good with milk.
If you use unsalted Peanut Butter, add 1/2 tsp salt to your dry ingredients.
If you want whole wheat cookies, this recipe is great for that. I use 1 cup whole wheat flour and 2/3 cup white flour.
If you don't want to use/don't have baking powder, use baking soda and add 1 Tbsp vinegar to the wet ingredients.
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