These Peanut Butter Honey Chocolate Chip Cookies are soft, rich, and naturally sweetened — made with just a handful of wholesome ingredients.
Warm honey and creamy peanut butter come together to form the perfect base, then almond flour and HU chocolate chips turn it into a tender, melt-in-your-mouth cookie.
Gluten-free, dairy-free, and incredibly easy, they’re the kind of treat you can whip up in minutes.
10 minutes
8 to 10 minutes8
20 minutes
12 cookies
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a small pot, warm the honey over low heat until runny.
Add the peanut butter and stir until smooth and combined.
Transfer the warm mixture to a medium-sized bowl.
Add the almond flour (and vanilla/salt if using). Mix until a soft dough forms.
Fold in the HU chocolate chips.
Scoop portions of dough, roll into balls, and place on the baking sheet.
Gently flatten each ball and press a fork on top to make the classic criss-cross pattern.
Bake for 8–10 minutes, until the edges are lightly golden.
Cool on the pan for at least 10 minutes before removing — they set as they cool.
