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Good Old Raisin and Peanuts Honey Cookies, for your next camp out!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Good Old Raisin and Peanuts Honey Cookies.

I am on the lookout for a recipe anywhere, and I do mean anywhere. I was relieving staff for a meal break today and in our gift shop at the Flavel House Museum, what should I find but a sweet little cookbook that had this great, honey peanut butter cookie recipe.

I did substitute pastry grind whole wheat flour for the regular flour, but to be fair since I learned about pastry grind flour, I am making that change often. The only exception is for very delicate baked goods and even then I am making a 50/50 mix of whole wheat and all purpose. Enough about flour choices, let's get back to these cookies...

They are perfect for those summer days ahead when you need cookies for the kids, yet you want them to be eating healthy also. Also these will be just the snack for all the outdoor activities like camping and hiking where you want or need a "power" snack. Remember to bake up a batch for your next camping trip also, you won't be sorry.

I used a phone message pad to quickly write the recipe down...

Good Old Raisin and Peanuts Honey Cookies
adapted from: recipe provided by Joann's Honey Reedsport Oregon
350 degree oven

1/4 c butter
1/2 c honey
1/2 c peanut butter
1 egg
1 t vanilla
1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 c flour (we used pastry grind spelt)
1/2 c chopped dried fruit (we used raisins)
1 1/2 c flake type cereal (we used a bran flake ceraal)
1/2 c chopped walnuts
3/4 c chocolate chips

Combine butter, honey, peanut butter, egg and vanilla. Beat until creamy. Add salt, soda, baking powder and flour, mix until smooth. Add remaining ingredients combining well.

Drop onto prepared baking sheets in rounded tablespoon measures.

Bake 10-14 minutes or until done in your oven. Let cook 5 minutes on sheets, gently move to cooling racks or plain brown paper.

Let cool completely (remember there are chocolate chips and they stay hot a long time...) Makes 18-24 cookies, depending on size. The texture of this cookie (much like a quick bread) improves with a 24 hour rest before serving. Making them a perfect choice to bake ahead, and enjoy later.


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this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com


  1. These *do* look like they'd be a good energy snack for hiking or camping. And easy to vary with the dried fruit and cereal

  2. What a great idea to make this in a cookie form.

  3. They sound so good!

    I love when they call cookies like yours "breakfast cookies" so that it becomes permissible to eat them for breakfast as well as for lunch dinner and snacks. Not to mention on treks.

    best... mae at maefood.blogspot.com

  4. Sounds yummy and satisfying. Thanks for sharing!

  5. Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning.


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