These honey flavored cloud cookies are so light and fluffy, they are like eating a cloud. The cookies need just 4 ingredients and don’t contain any flour, refined sugar, dairy, butter or oil, but you can’t even tell. The cookies are fun to eat and store well.
These honey cloud cookies have a delicious honey flavor to them. The cookies are soft, light, airy and bake up like puffy little clouds. Even though they don’t contain flour, they still have a texture and crumb like they are made with flour.
Ingredients
- Honey
- Eggs
- Baking Powder
- Peanut Butter
Honey: Honey is used to sweeten the cookies and provide the honey flavor.
Eggs: Eggs are the key to the cookie structure. The eggs are beaten until thick and meringue-like to create a very light and airy texture for the cookies.
Baking powder: Make sure to use aluminum free baking powder. This recipe uses more baking powder than is typically added and using aluminum free will help prevent any potential metallic aftertaste. Baking powder helps the cookies rise and makes them even softer.
Peanut Butter: Make sure to use natural peanut butter with no added oils. Peanut butter, when mixed with the eggs, creates a flour-like cookie texture without the need for flour. Do not substitute with cashew butter. Cashew butter has a reaction when mixed with the honey which will prevent the recipe from working.
How to Make Honey Cloud Cookies
- The eggs and honey are beaten on high speed with a mixer until the mixture becomes thick and pale yellow.
- The baking powder and peanut butter are added in. Use a silicone spatula to gently fold the peanut butter and baking powder in until no egg streaks remain.
- Scoop the mixture with a 1.5 tablespoon cookie scoop onto your prepared baking sheet. Bake cookies until done.
Texture
The cookies have a light, airy, soft crumb that sort of melts in your mouth as you eat them. The honey gives them a nice sweetness that is not overly sweet.
Expert Tips
- These cookies need to be baked at a slightly lower temperature because of the honey. Baking at too high a temperature will cause the tops of the cookies to cook and brown too fast.
- You can double the recipe to make more cookies.
- Use a silicone spatula to fold in the peanut butter and baking powder. This will help prevent deflating the egg mixture too much.
More Cloud Cookie Recipes
- 4 Ingredient Peanut Butter Cloud Cookies
- 4 Ingredient Chocolate Cloud Cookies
- 2 Ingredient Cloud Cookies
4 Ingredient Honey Cloud Cookies
Ingredients
- 1 large egg
- 2 1/2 tbsp (1.25 fl oz/37 ml) honey
- 1/2 tbsp (4.5 g) aluminum free baking powder
- 1/2 cup (128 g) natural unsweetened peanut butter (no added oils)
Instructions
- Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- Add the egg and honey to the bowl of a stand mixer. Using the wire whisk attachment, beat at highest speed for about 4 minutes, or until the mixture is thick and pale yellow in color. It should look almost like it is about to turn into a soft meringue, with the wire beater leaving indents as it moves through. Once you turn off the mixer, the mixture will visibly deflate and lose some of its thickness, but it still should have a lot of volume and be light yellow in color. See photo in post for reference.
- Add the baking powder and peanut butter to your egg mixture. Very gently fold the mixture with a silicone spatula until everything is incorporated and no egg streaks remain. Try your best not to deflate too much of the egg mixture. Your batter should resemble a thick peanut butter paste (see photo in post for reference).
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 1.5 inches apart.
- Bake for 10-12 minutes, or until the cookies are puffed and lightly browned around the edges. Allow cookies to fully cool on the baking sheet before removing. Store uneaten cookies in an airtight container. They can be stored 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- I recommend using aluminum-free baking powder because this recipe does use a large amount of baking powder and using aluminum-free will help ensure there is no potential metallic aftertaste. I used Whole Foods 365 aluminum free baking powder.* Some other brands that making aluminum free baking powder are Argo and Bob's Red Mill.
- I used raw unfiltered honey.
- Make sure to use unsweetened natural peanut butter with no added oils. The recipe will not work if the peanut butter has added oils. I used Kirkland Organic Peanut Butter (Amazon | Costco)*. Cashew butter is not a good substitute for peanut butter for this recipe. The cashew reacts with the honey and will make the batter foam and become too runny.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Made these with a delicious raw honey I have, and the texture is amazing, but they are rather bland. I am going to try some kind of drizzle on them tomorrow, and make them with a lemon infused honey + lemon drizzle next time.
Everyone’s taste preferences are going to differ. We tend to offer desserts that are less sweet and have more light flavors, but you can of course change and adjust to suit your own preferences
I love the yummy-looking products
Thank you!
Is there a PB substitute you would recommend? Like Almond butter? For those with nut allergies
You could try almond butter with no added oils although we haven’t tested it with these cookies! Do not substitute with cashew butter. Cashew butter has a reaction when mixed with the honey which will prevent the recipe from working.
What is the temp for baking please? I only see pre heat temp. Thanks!
These are baked at 325°F (163°C).
Hi, I notice that cashew butter won’t work with recipe. Do you have an intuition of whether the recipe will work by substituting bananas in the place of the peanut butter? Trying to suss out if I have alternatives in the kitchen to make this today. Thanks Kirby.
We haven’t tested these cookies with bananas instead of peanut butter so we are not sure if that would work the same!
Why do you not put how much of each ingredient is needed? Your recipes are vague as far as instructions go
All of the ingredients and instructions are listed at the bottom of the post! You can also click the “Jump to Recipe” button at the top and it will take you there!