My son loves Berenstain Bear books.
We own most of the originals (not the ones by Mike), most of which are hand-me-downs from my childhood. We have added a few to the collection, including Week at Grandma’s, which we bought to help prepare Sam for a visit to his grandparents’ house (even though we were coming, too–in the book, Mama and Papa leave Brother and Sister alone at Gramps and Gran’s).
When Brother and Sister Bear arrive at Grizzly Gramps and Gran’s house, Gran has a plate of cookies ready: her special honey nut cookies.
Of course, my son wanted to try honey nut cookies. He wanted to sit at a table and take one from a heaping plate, just like Brother does. The only trouble: I had no such recipe. Outside a children’s book, I’d never heard of honey nut cookies. Luckily, I am no stranger to creating recipes.
I started with a basic peanut butter cookie recipe, reducing the percentage of peanut butter and upping the honey/completely nixing the processed sugar. Sam did not want chunks of nuts in his cookies (the cookies in the book don’t seem to have chunks, either) so I added almond flour for a more complex, nutty flavor.
It was pretty fun to figure these cookies out, and to even have them look a little bit like the ones in the book. Sam was so excited to eat them, but unfortunately, he wasn’t a fan. Why? He wouldn’t tell me. I thought they were amazing. Violet liked them a lot. I guess they weren’t what Sam was hoping for, and that’s okay. They’re still some darn good eating.
These are soft, fluffy cookies. Their flavor is not aggressive but you can definitely taste the honey, peanut, and almond. Not too sweet, not overpowering. I think they’d be a great cookie with a cup of tea.
Honey Nut Cookies
1/2 cup butter, softened
1/4 cup creamy peanut butter
1/2 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 cup almond flour
1 cup all purpose flour
Cream together the butter, peanut butter and honey. Mix in baking soda and baking powder, then the egg and vanilla. Stir in almond flour and all purpose flour. The batter will be thick but still sticky. Chill about 30 minutes.
Preheat the oven to 350F.
Scoop the dough into one-inch balls (I use a medium-small ice cream scoop–it might be 1.5 inches, actually) onto an ungreased cookie sheet, about an inch or two apart (these cookies rise more than they spread). Spray the bottom of a drinking glass with nonstick cooking spray and press each cookie lightly, so that the top is flat.
Bake each tray for about 15 minutes, until golden. Cool one minute on the tray before moving to a cooling rack.
Get the printable recipe here.