Home RecipesDesserts Soft and Chewy Whole Wheat Peanut Butter Cookies with Honey and Agave
Stack of Chewy whole wheat peanut butter cookies with one cracked open on top

Soft and Chewy Whole Wheat Peanut Butter Cookies with Honey and Agave

by Karen D. Insignares

Make this recipe for incredibly nutty and deliciously sweet whole wheat peanut butter cookies. They can be soft and airy like a pillowy cake or dense and chewy like a fudge brownie. It’s all about the cook time and you’re going to love them both!

Stack of Soft whole wheat peanut butter cookies with a spoon of peanut butter

National Peanut Butter Cookie Day = Chewy Whole Wheat Peanut Butter Cookies

It’s national peanut butter cookie day, and the mini-me inside my head jumped for joy at the thought of making a batch of peanut butter cookies for today. I never get to have because babe doesn’t like peanut butter (Guh* I know right? How do I live with that freak!?) So this day was the perfect excuse to make them.

Substitutions for Peanut Butter Cookies Recipe


As you know, I don’t use real butter for any of my recipes because it’s just too damn expensive on the island. So I usually opt for margarine, which tends to make fluffier cookies. More like cookie-shaped cake. Which, I kind of love! So soft. 

In this case though, I decided to opt out of using butter altogether! Instead, we’re using straight peanut butter! I figured the cheap stuff has plenty of filler oils, so why the heck not?

45 degree angle of Stack of Chewy whole wheat peanut butter cookies with one cracked open on top

Whole Wheat Flour

I have a whole bunch of whole wheat flour because it was on sale at Cost U Less. Do you know what tastes delicious with whole wheat? Honey. So instead of using regular old sugar, I used a mix of honey and agave.

Oooohhh… So healthy!

But don’t be fooled, these cookies are still crazy delicious.

Whole wheat flour has more wheat husks, which makes it absorb more liquid. I haven’t tried this recipe with all-purpose flour yet, but if you choose to I recommend adding about 1/4 more of it.

Soft or Chewy Peanut Butter Cookies

You can actually make them two ways. Soft and airy, or dense and chewy.

Karen but how? Do I have to change the recipe, I really only need one good one!

No worries my friend, the only difference is in cook time. You can be a crowd please with just a little more or less time in the oven.

  • If you want Soft and Airy Cookies you’ll want to bake the cookies in the oven for 8-10 minutes, until the rim is golden brown.
  • If you want Dense and Chewy Cookies, you just need to bake them for a little less time, 7-8 minutes. Just until the edges set.
Stack of Chewy whole wheat peanut butter cookies with one cracked open on top

Should you refrigerate peanut butter cookie dough, or not?

I highly recommend refrigerating your cookie dough for at least an hour. It’s going to firm up your dough a bit, and let that whole wheat really soak in the sweetness from the honey and agave.

How to make Chewy Whole Wheat Peanut Butter Cookies without eggs?

Don’t worry, I have the perfect egg substitutions for you! Replacing the eggs can this recipe into a vegan alternative. Such a great little trick if you’re trying to please a variety of diets.

  • 1 egg = 1/4 apple sauce
  • 1 egg = 1/4 cup mashed banana
  • 1 egg = 1/4 cup pureed silken tofu
  • 1 egg = 1/4 cup yogurt
Cooling rack of chewy peanut butter cookies with a bite taken out of one

Let’s waste less food.

What to do with one egg white?

I know, why did I add one egg yolk? Well, It’s to achieve extra chewy peanut butter cookies. You can choose to omit it, and it won’t be detrimental. If you do use the egg yolk, here’s what you can do with the extra egg white.

  • Store it in an airtight container and have it for breakfast by adding it to you scramble.
  • Shake it into a Pisco Sour
  • Check out all these face masks you can make with one egg white

Soft and Chewy Whole Wheat Peanut Butter Cookies

Incredibly nutty and deliciously sweet whole wheat peanut butter cookies.
Recipe by Karen D. Insignares
Prep Time15 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 35 mins
Approx Cost of Recipe: $$4
Servings: 24 Cookies


  • 1 cup peanut butter ($1.14)
  • 1/2 cup honey ($0.85)
  • 1/2 cup Agave ($0.72)
  • 1 egg ($0.23)
  • 1 egg yolk ($0.23)
  • 1 teaspoon vanilla extract ($0.02)
  • 1 1/2 cup whole wheat flour, sifted ($0.22)
  • 2 teaspoon baking powder ($0.04)
  • 1/2 teaspoon fine salt ($0.01)


  • In a large mixing bowl, beat peanut butter, honey, and agave together with a hand mixer. Mix for 30 seconds. Add egg and vanilla and mix just until combined.
  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Add to wet mixture in 3 parts, mixing just until combined. Cover the bowl with dough and place in the fridge for at least 1 hour.*
  • Preheat oven to 350 degrees Scoop 1.5 tablespoon of dough and place on a parchment lined baking sheet, about 2” apart, and bake for 8 to 9 minutes. Cool on sheet for 3 to 5 minutes, then remove onto a cooling rack.**


*You can add chocolate chips or nuts before putting to in the fridge to set. For even distribution, I like to add a few once the dough has been scooped onto a baking sheet.
** For a chewier dough bake for 7-8 minutes. I use two large spoons to scoop the dough and place it on the baking sheet by scraping the dough off each spoon you get nice round cookies.

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