About Erin Henry

Since its founding in 2015 by suburban mother Erin Henry, Suburban Simplicity has provided an outlet for like-minded women to connect and share their methods for a serene and simple home life. It has become a trusted resource for advice on simple, modern homemaking, appearing on Oprah Magazine, Good Housekeeping, Buzzfeed, MSN and Yummly.

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Reader Interactions


  1. Fred says

    These were excellent! I used Swerve instead of honey (which could be why they were a little crumbly) but they tasted great!

  2. Leslie says

    I literally cannot stop making these and eating these amazing cookies! I tried making them with almond butter last night and they are incredible, too! Thank you for sharing this goodness!

  3. Marian says

    So delicious! As usual, I tend to adapt recipes to what I’m craving or have on hand. This time, I used a beef gelatin “egg” and added some chocolate chips to one tray. What a wonderful gluten free treat! I wish they were just a bit crispier, but boy they taste good!

    • Erin says

      Without butter and brown sugar, Marian, it’s hard for these delicious cookies to get really “crisp”, but they are delish! Thanks for trying out the recipe!

  4. Margie says

    I just made the peanut butter cookies. I absolutely loved them!, Thank you so much! I really had my doubts about them before I made them, but I as very pleasantly surprised at how great they were!

  5. Kate says

    Hi Erin,
    I made a double batch of this because we had company coming and everybody loved these cookies! Thank you for the recipe!

    • Erin says

      I love to hear this, Kate! I’m so glad you liked them as well as everyone else. That’s what I find, people just gobble them up! Thanks for sharing!

  6. Jeff stroud says

    Hi, I made made these after viewing other recipes. They are delicate and tasty. My question is how can you made a dozen cookies from a 1/4 cup of Almond flour? I used a whole cup of Almond flour meal to create a dozen.

    • Erin says

      Thanks for trying the recipe, Jeff. Depending on the size of your cookies your yield will vary. I make fairly small cookies, so I have more of them 🙂

  7. Ginny says

    WOW! I’ve recently reintroduced peanuts into my diet and my boyfriend was craving peanut butter cookies. So I went searching for recipes. Way too many recipes are just a 1 to 1 ratio of sugar and peanut butter! Yikes! No thanks!
    This however is a very excellent recipe! I modified it a bit by adding 2 tablespoons of butter, 1 whole teaspoon vanilla, 1 tablespoon extra coconut flour, and I only used maybe 1/3 cup of raw honey. I will def make these again! Thanks for posting this!

    • Erin says

      I’m so glad you and your boyfriend like these, Ginny! We just love them…so does everyone who tried them! Thanks for stopping by!

  8. Alexandra says

    These are absolutely delicious! Ive taken on a “paleo” lifestyle recently and these are just what I needed! I prefer these over refined peanut butter cookies 🙂

    • Erin says

      Thanks, Alexandra! We absolutely love these and everyone who tastes them agrees! I prefer these over refined sugar cookies too! Enjoy the recipe 🙂

  9. Cookie Lover says

    I need to know ASAP if JIF peanut butter is considered salty. Also, if I don’t have coconut flour what can I use?!

    • Erin says

      You can definitely use JIF in this recipe. As for saltiness, it’s a matter of taste. I would say it’s a little salty. If you don’t have coconut flour, you could use almond or quinoa flour.

  10. Dana Oren says

    My girls and I just made your peanut butter cookies! They are Delicious!! Unfortunately I’m sensitive to eggs so THESE will be for the girls. I saw that you mentioned replacing the egg with Beef gelatin. What is the recipe? Is it a gelatin egg?
    Thx so much!

    • Erin says

      Hi Dana, I’m glad the girls are enjoying the cookies! Everyone around my house does! As for replacing the eggs with beef gelatin, I use this brand http://amzn.to/2DKxeLE and use one scoop of gelatin and 3 tablespoons of water to create 1 egg. The way to get the gelatin to work right is mix it with one tablespoon water, stir it around and then add 2 tablespoons hot water to dissolve. Let it sit for a minute or two to gel and then add it to your recipe. Hope this helps!

  11. Eman says

    Thank you! This is the best gluten free cookie recipe I have made. I used sunflower seed butter (roasted, salted, no sugar) and it came out great. Thank you again.

    • Erin says

      Yay! I’m so glad Eman! We love this recipe as do everyone who’s made them…so I’m glad your substitution worked out nicely. Thanks for the 5 star rating 🙂

  12. Eileen says

    Hi Erin, these cookies are definitely delicious, I use the crunchy peanut butter because I like to crunch into the nuts. However I am not sure how you are arriving at 4 for the carbohydrate count per cookie as suggested in the nutritional label. Your recipe at one point says 12 cookies and another Point says it makes 18 cookies, either way I calculate it, I am coming up to at least 10 carbs per cookie. Can you help me understand how you came up with 4 carbs per cookie? A half cup of honey alone is 136 carbs. I care about this because I am a diabetic and I would love to be able to eat these delicious cookies on a regular basis which I would be able to do if they were actually 4 carbohydrates each. Either way they are awesome! Thanks for the recipe.

    • Erin says

      Hi Ellen, so glad you like these cookies! Thanks for your question. Nutritional information is approximate for my recipes as it is calculated using a recipe nutrition label generator. I fiddled with the the settings and it now says 11 carbs, but that’s approximate. Depending on how large you make your cookies, that will determine your yield. I like to make them fairly small and get 18 that way. Enjoy the recipe!

  13. Lesley says

    These are amazing! My mixture was a little runny but went with it and they turned out fine.
    Only issue for me is the price as they took nearly a whole jar of peanut butter and it’s quite a lot of honey but i might try cutting down the honey next time.
    Really good whether you are trying to cut out grains and dairy like me or not.

  14. Cindy says

    Hey Erin, I’m going to make these today and wanted to confirm the amount of baking soda please. Is it 1/2 tsp or 1-1/2 tsp? Thanks so much!

    • Erin says

      I was on vacation, Cindy, so just seeing this now. Hopefully you figured out it’s 1/2 teaspoon, not 1 1/2. Let me know how they turn out. Just a note to let you know without the flour, these cookies are pretty moist. Sooooo delicious, though!

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