Tuesday, July 10, 2012

Peanut Butter and Honey Oatmeal Cookies (cane sugar-free)


Is there anything better, food-wise, than a moist, chewy cookie?  Cookies are definitely one my biggest weaknesses when it comes to eating food in  moderation, so I don’t make them all that often. 


OFHW baking

Im currently abstaining from foods with cane sugar, mostly as a spiritual discipline, but I was craving something sweet today and I have been working at perfecting a recipe for Peanut Butter Oatmeal cookies that are sweetened only with honey.  The first two batches were edible but nothing to write a blog post about.  But today’s batch was different; I perfected the ingredient list and these babies are awfully tasty and worth passing on.

Peanut Butter and Honey Oatmeal Cookies

  • 1/2 cup all-natural, smooth peanut butter
  • 1/2 cup raw, all-natural honey
  • 1/3 cup butter (at room temperature)
  • 1 tsp pure vanilla extract
  • 1 extra large organic egg
  • 1 cup quick oats
  • 1/3 plus 1/6 cup whole wheat flour (I know its specific but that was the perfect amount!)
  • 1 tsp kosher salt
  • 1/2 tsp baking soda


1.  Preheat your oven to 350.  In a large bowl, cream peanut butter, honey, and butter with your beater on medium until nice and creamy.  Try you best not to simply stick your spoon in this concoction and eat it all up.


2. Add the egg and vanilla and beat again until combined well.


3. In a small bowl, combine flour, oats, salt and baking soda, and stir together with a fork.

4.  Add the oats and the flour to the liquid mixture all at once, and stir until well-blended.  Be advised that the dough might seem a bit soft or runny to you compared to, say, a typical chocolate chip cookie dough.  But this is OK because the oatmeal is going to expand and absorb that liquid, and the cookies will turn out perfectly.


5.  On an ungreased cookie sheet, drop cookie dough by heaping tablespoons, or just a little more depending on preferred cookie size, onto the baking sheet about two inches apart from one another.

6. Bake at 350 for 13 minutes or until the bottoms are lightly browned.  Remove from oven and remove to a cooling rack or clean, cook baking sheet.

These were so good it is taking all of my will power not to go down and help myself to a few more this evening.  Even my husband, who has a rather particular sweet tooth, enjoyed them.


Happy Baking, ladies!


Proud to be linking up today with Tiny Tip Tuesdays at Nature’s Nurture, Scratch Cookin’ Tuesdays and Mrs Dull’s, Show Me What Ya Got at Not Just a Housewife, Tempt my Tummy Tuesdays at Blessed With Grace, Traditional Tuesdays at Delicious Obsessions, Homemaking Link-Up at Raising Homemakers, Healthy 2day Wednesdays at Day2Day Joys, Whats Cooking Wednesdays at Kings Court IV, Whole Food Wednesdays at This Chick Cooks, Works For Me Wednesdays at We Are That Family, Full Plate Thursdays at Miz Helen’s, Share Your Cup Thursdays at Jann Olson’s, Foodie Friday with Diane Belch, and Saturday Link and Greet at Country Mamma Cooks, Saturday Show and Tell at Cheerios and Lattes.


mrsdull said...

Looks yummy! I love oatmeal cookies. Thanks for sharing this with us at Scratch Cookin' Tuesday!

Angela said...

Have you tried or would you consider trying a soaked flour and oats version without the instant oatmeal? It would be much healthier. I'm looking for phytic acid free and preferably gluten free recipes these days.

Sweet Bella Roos said...

Yum! These look good! I love a chewy oatmeal cookie and am always looking for ways to sweeten with honey. Would love for you to link up at my Pin It Thursday party--http://www.sweetbellaroos.com/2012/07/12/pin-it-thursday2/

The Old-Fashioned Housewife said...

Thanks, ladies, for all the sweet comments. Angela, as to your question, my family dosnt have a problem processing phytic acid or gluten, and the oatmeal I used wasnt instant, it was quick, which while not a whole grain as steel-cut would be, Im not sure how a steel-cut oatmeal cookie would taste. :) These work for us, and good luck on finding those recipes for your family. :)

Sarah @ Natures Nurture said...

You know I'm pinning this! :) Can't wait to try this recipe later in the week.

Thanks for sharing at Tiny Tip Tuesday!

Debra @ Sweet Kisses and Dirty Dishes said...

These look GOOD! I have pretty much given up on cooking with honey because I was so discouraged with it. But these do look amazing.

Cheerios and Lattes said...

These look so good! Thank you for posting on Saturday Show and Tell. I hope you'll be back this week.

Mamabear said...

We have these in the oven now! I substituted quinoa flour for the whole wheat flour and ground flax + 3T of water for the egg. I've been looking for a cookie that would be ok to eat for breakfast and I think these would be great! Yum!

Just came out of the oven and they are.....great! Great nutty flavor!