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    Home » Whole Food Recipes » Best Desserts » Simple Cookies

    December 2, 2016 | By Jami

    Soft And Chewy Whole Grain Peanut Butter Cookies

    Jump to Recipe

    Wonderfully soft and chewy whole grain peanut butter cookies made with brown sugar, honey and whole wheat are a great snack or dessert, with or without the optional chocolate. Check out more delicious recipes on the Simple Cookie Recipes page.

    Soft And Chewy Whole Grain Peanut Butter Cookies- with or without chocolate. These cookies are SO good and make a great snack with milk or dessert with coffee.

    We like our cookies soft around here- not cakey or crisp, which means I usually stick to one of our tried-and-true chocolate chip cookies. I know they will be just right, plus they are everyone's favorite. But one of my favorite cookies is peanut butter, which I love right out of the oven while they are still soft. Since they don't really stay soft, though, I never really make them very often.

    Soft Whole Grain Peanut Butter Cookies are tender to the last bite.

    So you can imagine how happy I was to discover a recipe for a truly stay-soft peanut butter cookie in a Farm Chicks cookbook a number of years ago. The recipe uses honey instead of white sugar, which I like - I wonder if it helps to keep them soft?

    Soft And Chewy Whole Grain Peanut Butter Cookies with chocolate chunks

    I adapted a few things to make these my own, including using 100% whole wheat - and of course adding chocolate chips because, hello? Chocolate. They are totally optional, though, and if you're looking for a good afternoon snack, leaving the chocolate out might be the way to go. But still.

    Soft And Chewy Whole Grain Peanut Butter Cookies made with honey and whole wheat.

    Believe me, these are so soft and wonderful, I think you will love them! The texture will remind you of your favorite chocolate chip cookie instead of a traditional crisp peanut butter cookie- but you get all that peanutty flavor and goodness. I do think this recipe will work with almond butter or other nut butters, so if you have an allergy, definitely try an alternative.

    Soft And Chewy Whole Grain Peanut Butter Cookies inside

    Besides the ingredients, another key to keeping these soft and chewy is not cooking them too long. Cook just 8-9 minutes until the edges are just starting to brown and take them out of the oven even if they look undone. You won't be sorry, I promise.

    Soft And Chewy Whole Grain Peanut Butter Cookies with chocolate chunks
    Print Recipe Pin Recipe
    4.67 from 9 votes

    Soft And Chewy Whole Grain Peanut Butter Cookies

    Soft And Chewy Whole Grain Peanut Butter Cookies- with or without chocolate. These cookies are SO good and make a great snack with milk or dessert with coffee.
    Prep Time15 mins
    Cook Time8 mins
    Total Time23 mins
    Course: Desserts
    Cuisine: American
    Yield: 48 cookies
    Author: Jami Boys

    Ingredients

    • 1 cup butter softened
    • 1 cup natural peanut butter crunchy or creamy
    • 1 cup packed brown sugar natural brown, sucanat, and coconut sugar all work, though with slightly different flavorings
    • 1/2 cup honey
    • 1 teaspoon vanilla
    • 2 large eggs
    • 3 cup whole wheat pastry flour OR white whole wheat flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 cups chocolate chips or chopped chocolate optional

    Instructions

    • Heat oven to 350 degrees. Line or grease two large cookie sheets.
    • In a large mixing bowl, cream the butter and peanut butter with the sugar and honey until well blended. Add the vanilla and eggs and mix well until light and fluffy.
    • Stir in the flour, soda and salt until combined, then add the chocolate chips.
    • Drop by large tablespoons onto prepared cookie sheets.
    • Bake for 8-9 minutes until just browning on the edges. The centers may not look done, but will firm up when cooled. Let stand on sheets for a few minutes before transferring to a wire rack to cool completely.

    Notes

    *Nutrition calculated with chocolate chips.

    Nutrition

    Serving: 1cookie | Calories: 160kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Need more soft & chewy cookie recipes?

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    Soft & Chewy Whole Grain Chocolate Chip Cookies

     

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    Fudgy Grain Free Chocolate Truffle Cookies (grain-free, dairy-free)

     

    Oatmeal Cookies

    Cranberry & Walnut Whole Grain Oatmeal Cookies

     

     

     

     

     

    Note: this recipe for soft and chewy whole grain peanut butter cookies was originally published in May of 2011 and has been updated with all new photos, clearer formatting and printable recipe. 

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Nikki says

      September 14, 2020 at 6:51 pm

      5 stars
      My teens say these are perfection and marked all their peanut butter cookie craving boxes. They said they are chewy and perfectly textured. They are sugar addicts and everything even good is an art to them so they dusted powdered sugar on top after they came out too. We used white whole wheat flour

      Reply
      • Jami says

        September 16, 2020 at 1:12 pm

        How fun! Thanks for reviewing - I'm glad you found these!

        Reply
    2. Jami @An Oregon Cottage says

      May 16, 2011 at 1:04 am

      Anonymous- In cookie recipes (most anyway) I find that AP and ww pastry are interchangeable without much noticeable differences. Go for it, if it's all you have. I just try to up the health quotient a bit is all. 🙂

      Reply
    3. mamamia says

      May 15, 2011 at 5:12 am

      yummo! I'm going to print this recipe and make it during the week for my kids. I usually freeze my cookie dough, so I'll try freezing a portion of it and see how it comes out. Hopefully still chewy! 🙂

      Reply
    4. Anonymous says

      May 15, 2011 at 12:26 am

      Silly question--but can I sub AP flour for the pastry flour? These sound yummy and I love soft cookies but have never found a soft peanut butter cookie recipe. Anxious to try this recipe. Thanks!

      Reply
    5. Barb-Harmony Art Mom says

      May 12, 2011 at 7:36 pm

      Looks yummy...printed the recipe and it will be on my "must try" list for next week!

      Thanks Jami.

      Reply
    6. A Heritage From The Lord says

      May 12, 2011 at 7:47 pm

      These cookies look amazing:) I might have to make some, I love that it calls for Honey also!

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

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