Eggless Honey Peanut Butter Cookies Recipe

Eggless Honey Peanut Butter Cookies Recipe with step by step photos. These healthy cookies are refined sugar free and butter free.

These are made with whole wheat flour, wheat bran, flax seeds and peanut butter sweetened with wild honey.

They make a wholesome and nutritious breakfast cookie or snack.

All the main ingredients used are organic products from 24 Mantra Organic and you can read about all the goodness of going organic in their Organic Mantras initiative.

I made a fresh batch of Flax seed butter few days ago using 24 mantra organic flax seeds and after I made these Eggless Whole Wheat Bran Apple Muffins, I wanted to try out bran and flax seeds in a cookie recipe.

These cookies are slightly crisp around the edges and have a soft centre that is a delight to sink your teeth in. Tasted absolutely delicious with a glass of milk.

You can skip out the wheat bran if you do not happen to have on hand. I added dark chocolate chips and a handful of peanut butter chips that my friend shared with me

This is the first time I’m tasting peanut butter chips and they were soooo... good.

I have used creamy peanut butter here, but you can also use crunchy peanut butter and the peanut pieces in the cookie will add to the crunchiness of the cookie.

Eggless Honey Peanut Butter Cookies recipe with step by step photos:

1. Grind flax seeds in a mixie jar to a coarse powder. Add wheat bran and pulse few times to mix well.

2. In a mixing bowl, sieve together whole wheat flour, baking powder, baking soda, salt together.

3. Add the flax seed and wheat bran mixture and mix well.

4. In another mixing bowl, add coconut oil, peanut butter, honey and whisk till they are smooth and free flowing. Add vanilla extract and whisk well.

5. Add the flour mixture to the peanut butter mixture and mix well with spatula.

6. Add dark chocolate chips (if using) and stir well to combine.

7. Wrap the cookie dough bowl with a cling wrap and refrigerate for 30 mins. Meanwhile preheat the oven at 180 C.

8. Make small lemon sized balls from the cookie dough and place them leaving 2 inches gap between them on a parchment lined cookie sheet.

9. Gently press the top with a fork to make criss cross pattern and bake for 20-25 mins.

10. Remove from oven and let them for 5 mins before transferring them to a wire rack to cool completely.

Eggless honey peanut butter cookies are ready to be enjoyed with a glass of milk.

I have used cold pressed coconut oil to bake these cookies but if you do not want your cookies smelling coconutty, either use refined coconut oil or any other unflavoured vegetable oil.

These cookies tasted best when warm out of the oven, so I would recommend to microwave them for ½ second to warm them up before eating, not that they tasted bad when cold but nothing like a warm cookie.

Eggless Honey Peanut Butter Cookies Recipe details below:

Eggless Honey Peanut Butter Cookies Recipe

Radhika

Eggless honey peanut butter cookies that are refined sugar and butter free made with whole wheat flour and sweetened with honey.

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Snacks

Cuisine Continental

Servings 24 cookies

Ingredients

  

Dry ingredients:

• Whole wheat flour - 1-¼ cup
• Salt - ¼ tsp
• Baking soda - ½ tsp
• Baking powder - ½ tsp
• Whole wheat bran - ¼ cup (optional)
• Flax seeds - ¼ tbsp
• Dark chocolate chips - ½ cup (optional)
• Peanut Butter Chips - ¼ cup (optional)

Wet Ingredients:

• Coconut oil - ⅓ cup
• Honey - ½ cup
• Creamy peanut butter - ½ cup
• Vanilla extract - 1 tsp

Instructions

 

• Preheat the oven at 180 C or 350 F degrees.
• Grind flax seeds in a mixie jar to a coarse powder. Add wheat bran (if using) and pulse few times to mix well.
• In a mixing bowl, sieve together whole wheat flour, baking powder, baking soda, salt together.
• Add the flax seed and wheat bran mixture and mix well.
• In another mixing bowl, add coconut oil, peanut butter, honey and whisk till they are smooth and free flowing. Add vanilla extract and whisk well.
• Add the flour mixture to the peanut butter mixture and mix well with spatula.
• Add dark chocolate chips (if using) and stir well to combine.
• Wrap the cookie dough bowl with a cling wrap and refrigerate for 30 mins.
• Make small lemon sized balls from the cookie dough and place them leaving 2 inches gap between them on a parchment lined cookie sheet.
• Gently press the top with a fork to make criss cross pattern and bake for 20-25 mins.
• Remove from oven and let them for 5 mins before transferring them to a wire rack to cool completely.
• Eggless honey peanut butter cookies are ready to be enjoyed with a glass of milk.