Peanut Butter 'n Honey Raisin Bran Cookies


  • 3/4 Cup Whole Wheat Pastry Flour or All-Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt (can omit if using salted peanut butter)
  • 3/4 Cup Coconut / Palm Sugar or 1/2 Cup Packed Brown Sugar +
  • 1/4 Cup White Sugar
  • 1/4 Cup Honey
  • 1/4 Cup Oil (I used grapeseed, but your favorite baking oil will do)
  • 3/4 Cup Unsalted, Natural Creamy Peanut Butter
  • 1/2 Teaspoon Vanilla Extract
  • 2 Eggs
  • 3 cups Erewhon Raisin Bran Cereal


  1. In a small bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and set aside. If using coconut sugar, I recommend whizzing it in your spice grinder for 15 to 20 seconds. It can stay rather coarse otherwise.
  2. In a large mixing bowl, beat together the sugar(s), honey, oil, peanut butter, and vanilla until smooth.
  3. Beat in the eggs, followed by the flour mixture.
  4. Stir in the cereal with a big spoon. It may be thick but think of it like stirring rice crispies into rice crispy treats – be somewhat gentle.
  5. Shape the dough into ping pong sized balls and gently flatten them on your baking sheets to the desired shape – they don’t spread much.
  6. Bake for 10 to 12 minutes. I like my cookies just a touch underdone, so I pull them at 10 minutes.
  7. Let cool for 5 minutes on the baking sheets before carefully moving them to a wire rack to cool completely.

Source: Alisa Fleming