Natural Peanut Butter & Honey Cookies

Natural Peanut Butter & Honey Cookies

Recipe by Cat Morrow
Course: Dessert, Snack
Prep time


Cooking time




  • 1 ½ cups Maine Grains Kamut or Spelt

  • 2 tbsp Flax Meal, or Peanut Butter Powder

  • ¾ tsp sea salt

  • ½ tsp baking powder

  • ½ cup peanut butter

  • ½ cup butter, softened

  • ½ cup honey

  • ½ cup brown sugar

  • 1 egg

  • white or raw sugar or finely ground nuts for rolling


  • In a mixing bowl beat together the butter, peanut butter, brown sugar and honey until smooth and creamy.
  • Add the egg and mix to combine. Add remaining ingredients and mix the cookie dough until it’s cohesive.
  • Refrigerate for at least twenty minutes, or overnight. (The dough can be frozen for up to about a month. )
  • Preheat the oven to 350°F. Using a tablespoon or cookie scoop, make peanut butter cookie dough balls. Scoop up the dough and roll it into a ball between your hands. Roll in sugar or nuts if desired.
  • Place on lightly greased cookie sheets. Using a fork, lightly press marks into your cookies. Flip the other way, and press again to create the grid like pattern.
  • Bake your cookies for 12-16 minutes. Or until golden brown around the edges.


  • Use another nut butter if you need to, but stick with a variety that is natural, sugar free, and “separates”,  sprouted almond butter works great!
  • For a richer peanut butter taste, you can roll the cookies in finely ground peanuts, or substitute the flax meal for peanut butter powder. (This can be found in most health food stores)
  • Amp Up The Nutrition – Get Sprouting! Both the grains, and nut butter can be sprouted in this recipe. 

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead