I’ve always been the BIGGEST sucker for a super soft & flavorful peanut butter cookie. It’s just in my blood, you know?

So obviously, I had to recreate using healthier ingredients šŸ˜‰ I thought it was the perfect time of year as we’re getting into cooler weather and I’m wanting all the warm, comfort foods. Hence why I added a touch of nutmeg… mmmmm.

Instead of the conventionally processed white sugar, I used one of my favorite go-to natural sweeteners, Manuka honey. I have a blog post coming with all of its benefits so stay tuned! If you don’t have or can’t find Manuka, opt for raw, organic, and/or local honey instead for its multitude of health benefits.

Of course, any kind of peanut butter is recommended for this recipe, though I do love a good crunch (crunchy peanut butter all the way !!).

Also, if you’re someone who enjoys a healthy taste of sweet flavors, I’d suggest adding a few more tbsp honey or coconut sugar. Personally, my taste buds don’t LOVE when things are overly sweet, which is why I think these cookies are perfect. They come out incredibly soft and in my opinion, are better the second day!

Comment below if you decide to make! xx

Soft & Chewy Peanut Butter Cookies (Healthified!)

5 from 7 votes
By Rachael DeVaux
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes


  • 1 pasture raised egg
  • 1 tsp vanilla extract
  • 1/4 cup honey, (my favorite is Wedderspoon Manuka honey)
  • 3/4 cup crunchy peanut butter, (or smooth, your choice!)
  • 2 tbsp coconut sugar, (or sub 2 tbsp additional honey in place)
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • 2 dashes nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda


  • Preheat oven to 325 degrees F.
  • Whisk together egg, vanilla extract and honey. Add in peanut butter and mix thoroughly.
  • Fold in dry ingredients and mix thoroughly.
  • Using a cookie scoop or two spoons, divide dough into a dozen cookies on parchment paper covered baking sheet.
  • Using a wet fork (rinse under water), press gently down on dough, and once more in 90-degree angle to make criss cross marks. Continue rinsing fork for each cookie so it doesn’t stick to the dough.
  • Bake for 14 minutes.
  • Remove and top with additional sea salt and let cool. Enjoy!

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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Recipe Rating


  1. 5 stars
    These have me waking up in the middle of the night to DEVOUR them- way too much power over me but Iā€™m ok with admitting that Iā€™m hopeless as far as being hooked on these! The best EVER!!