Peanut Butter Cookies with Multigrain Flour

Making peanut butter cookies is a simple and delightful process! These homemade treats are crafted with a blend of peanut butter and multigrain flour. The abundance of peanut butter eliminates the need for additional oil or butter. Instead of white sugar, the cookies are sweetened naturally with honey, adding a touch of healthiness.
For this recipe, I opted for low-sodium creamy peanut butter, but you can experiment with crunchy or other nut butter variations available in the market. The multigrain flour used here is a combination of wheat, oats, soya, maize, and psyllium husk flour, sourced from an Indian store.

This particular recipe yields 24 cookies. I divided the batch, creating twelve plain cookies and an additional twelve featuring chocolate chips – a personal indulgence for my love of chocolate. Enjoy these homemade peanut butter cookies that not only taste great but also offer a wholesome twist with their multigrain and honey-infused goodness



  • 1 cup Peanut Butter
  • 1 cup Honey
  • 1 tsp Egg
  • 1 tsp Vanilla extract
  • 1 tsp salt
  • 1 tsp Baking Soda
  •  2 cups Multigrain Flour


  • Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
  • In a fresh bowl, combine peanut butter and honey, whisking them together.
  • Introduce an egg and vanilla extract into the mixture, stirring thoroughly.
  • Incorporate salt, baking soda, and multigrain flour into the bowl.
  • Mix the ingredients well until they form a cohesive dough.
  • Shape the dough into small, uniform-sized balls.
  • Arrange the dough balls on the parchment paper.
  • Gently press each ball with a fork.
  • Optionally, place chocolate chips on top of the flattened dough balls.
  • Bake at 350°F for 10 to 12 minutes, taking care not to overbake as honey can burn quickly.
  • Allow the cookies to cool completely.
  • Indulge and savor the delightful homemade treats!

Video tutorial :