Honey-Everything Cookies

Honey-Everything Cookies

Posted by Sharona Lomberg on

Who doesn’t love a homemade cookie as a treat with a packed lunch? Now that school is back in session, it’s nice to have something tasty for lunches and after-school snacks. These cookies are chewy and delicious, and not-too-sweet because they use Macadamia blossom honey to replace some of the sugar in a typical recipe. This recipe is dairy-free and is easy to customize; try using different nut butters (like macadamia nut) or adding dried fruit or oats instead of the chocolate chips.

Makes about 2 dozen


  • 1 1/2 cups + 2 Tbsp soft wheat (or all-purpose) flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup unrefined sugar
  • 1/3 cup Macadamia Blossom honey
  • 1/3 cup coconut oil
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1/4 cup raw unscented coconut butter
  • 1/4 cup chopped peanuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 375°F and line two baking sheets with parchment.
  2. In a large bowl, beat together sugar, honey, coconut oil, and vanilla until smooth and fluffy. Beat in egg, peanut butter, and coconut butter until well combined.
  3. Add flour, baking soda, and cinnamon. Mix until well combined. Stir in peanuts, shredded coconut, and chocolate chips.
  4. Drop rounded spoonfulls of dough onto the baking sheets, about 2-inches apart. Gently flatten the drops of dough with the back of a fork. Bake for about 12 minutes, until golden around the edges. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.

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