21 Day Fix: Peanut Butter Cookies

Welcome to the “21 Days of Recipes“! I’ll be sharing a 21 Day Fix-friendly recipe each day for 21 consecutive days. Enjoy!

Light and fluffy, your sweet tooth needs these almost cake-like cookies!

Peanut Butter Cookies
Serves 12
Light and fluffy, your sweet tooth needs these almost cake-like cookies!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1/2 c peanut butter
  2. 1 egg
  3. 1/4 c honey
Instructions
  1. Preheat oven to 350 and line rimmed baking sheet with parchment paper.
  2. Whisk egg in small bowl. Add peanut butter and honey, and mix until fully combined.
  3. Using a tablespoon, drop cookies 2 inches apart on prepared baking sheet. The batter is gooey. Don't worry. Just stay with me here.
  4. Bake for 15 minutes on middle oven rack.
  5. Remove from oven and allow to cool on baking sheet for 5 minutes. Cookies will continue baking and firm as they cool.
  6. Eat one cookie and convince yourself not to eat the other 11 the same sitting.
  7. Enjoy!
21 Day Fix (per cookie)
  1. 2 teaspoons
Great Tip
  1. Need more spice? Flavor them up with vanilla extract and cinnamon!
From Forks to Fitness http://www.fromforkstofitness.com/
Want more information about the 21 Day Fix program in general? Feel free to email me or message me on Facebook. I love to chat!

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55 comments

  1. Karen says:

    I added cocoa… always add cocoa :).
    Delicious.
    Making the kids ginger snaps and made this at the same time to try to resist. It did resist the ginger snaps but ate 4 of these. Oops

  2. Suzy Grimstad says:

    This recipe looks delish! Just curious why one cookie is 2 teaspoons instead of 3 teaspoons? (48 tsp in one cup: (24 tsp pb + 12 tsp honey) / 12 = 3)

  3. Melissa says:

    did you store the leftovers in the fridge? These are the bomb btw! Much more satisfying then eating 2 tsp of pb off my teaspoon lol.

    • Jean says:

      We’ve only had leftovers once and I just sent them in a Tupperware with hubby to work. I can’t be left alone with them, Melissa!

  4. Erica says:

    I wonder how these would work with 1/4 cup pb and 1/4 cup pumpkin puree. I love pb and pumpkin together. I may have to try it later.

  5. Alexus says:

    Could you use PB2 instead of actual peanut butter for this recipe?? I hope so, that’s all I have! πŸ™‚

  6. Sharon E says:

    I tried this recipe last night with agave honey and a tbsp of coconut oil. It’s delicious!

    I didn’t see the “limit to one cookie a day” part until it was too late. I had 3 cookies in one sitting – – although I shaped them into bite size tsp cookies to be exact. Now I have to get that extra work out in!

  7. Trisha says:

    These were so easy and so good! I wonder how they would bake with chunky pb. I think that crunch would make them that much better! Thanks for this recipe!

    • Jean says:

      I store them in a sealed container on the counter or in the freezer. They’re great to break up into banana ice cream!! πŸ˜€

    • Jean says:

      One egg is 1/2 red. This is 1/2 red divided into 12 cookies, so not enough to count per serving. It would be 0.04 red per serving — don’t you dare track nitty gritty decimals like that! πŸ™‚

  8. Bonnie says:

    Just made these. Used maple syrup instead of honey on a 1:1 ratio so I didn’t add anything extra (some websites state to add sugar when you replace honey with maple syrup- but it’s not needed). Added a dash of Saigon cinnamon and 1 tsp of vanilla. Baked for 7 minutes and then checked and it only needed one more minute. Since all ovens are diff, be on the safe side and check before hitting 15 min. Batter was yummy, cookies were amazing. Awesome!!! Thanks for the recipe.

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