I found this recipe online and thought it was too good to be true, but she is telling you the truth – these things are easy and AMAZING!

  • Prep time:  10 mins
  • Cook time:  10 mins
  • Total time:  20 mins
Serves: 24
 Grain-free and naturally sweetened, these are the best peanut butter cookies I’ve ever tasted. Sure to be a crowd-pleaser!



  • 1 cup creamy peanut butter, unsalted (preferably organic)
  • ⅓ cup honey (*see note below to reduce sugar content)
  • 1 whole egg, or a flax egg
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips
  1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips.
  2. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. This dough is much stickier than traditional cookie dough, but don’t worry, it’ll turn out just right.
  3. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
  4. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest, so this step is important!
  5. Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.
  6. Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat!
To reduce sugar content, I’ve successfully made these cookies using only ¼ cup of honey, plus a dropperful of NuNaturals liquid stevia (about 12 drops). Feel free to play around with different ratios, to suit your tastes and needs!

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