4 Ingredient Honey Cloud Cookies
These honey cloud cookies are light and fluffy, like eating a cloud. They are made with just 4 ingredients and don't contain any flour, refined sugar, dairy, butter or oil but you won't be able to tell. The cookies have a soft moist crumb just like cookies made with flour and butter.
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.
Serving: 1cookie, Calories: 105kcal, Carbohydrates: 8g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 90mg, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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