Peanut Butter Honey Cookies
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- Yield:20 cookies
- Prep Time:20 minutes
- Cook Time:10 minutes (rest time 15 minutes - 1 hour)
- Total Time:45 minutes
Stand Mixer or Electric Hand Mixer
1/2 cup Peanut Butter & Co. The Bee’s Knees
1/3 cup Light Flavored Extra Virgin Olive Oil
1/3 cup Sugar
1/3 cup Honey
1 Large Egg
1 tsp Vanilla
2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
In a large mixing bowl, combine the Peanut Butter & Co. The Bee’s Knees, olive oil, sugar, and honey. Mix until combined.
Next, add the egg and vanilla to the peanut butter mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3-4 minutes.
In a separate bowl, blend the flour, baking soda, baking powder, and salt together with a fork to ensure there are no lumps.
Add the flour mixture to the wet mixture and mix just until combined.
Lay a large piece of plastic wrap on your counter and place the cookie dough on the plastic. Carefully shape the dough into a log about 2-3 inches round.
Place the dough in the refrigerator and allow it to sit for 15 minutes or up to an hour. When chilled, it will still be slightly soft, but it will keep its shape.
Place the wrapped dough on the counter. Open the plastic wrap and evenly distribute the sparkling sugar over the dough. You can use the wrap to help get the sugar all over the sides of the dough.
Slice the dough into 20 cookies (about ¼ to ½ inch thick). Place on your parchment-lined cookie sheet and bake for 10 minutes or until golden brown. Once done baking, remove the cookies from the baking sheet and allow to cool completely on a wire rack.
Recipe created for Peanut Butter & Co. by By Sarena Shasteen at Bob's Red Mill.
Tags: Bake Yourself Happy Bob's Red Mill Cookies Dairy Free Gluten Free Holiday Recipe Peanut Butter & Co. The Bee's Knees