Today is the last day of the Daniel Fast for me. During the past three weeks, I haven’t been able to eat sugar or other sweeteners because of the dietary restrictions of the Daniel Fast. So, for dessert the past three weeks I’ve been eating peanut butter as dessert (I make my own peanut butter and I never put any sugar or sweeteners in my peanut butter). The church that I go to has a post-service hang (my unofficial name for what they call a Meet-and-Greet) and I signed up to bake cookies!

I absolutely love cooking and baking. And, my love for both actually started a ~long~ time ago when I was at my grandmother’s house for the summer and I was allowed to make peanut butter cookies all by myself (I was like 8-10 years old). So, this bake was pleasantly reminiscent of my first time baking.

I stole (and modified) these recipes, originally from Spoon University and Beaming Baker, based on the things that I already had in my pantry. Also, since the cookies have a sugar in them I had a friend taste test these and another recipe, both of which are in this post.

As usual, happy baking!

Vegan Honey Peanut Butter Cookies

  • 1 cup peanut butter
  • 1 cup flour
  • 1/2 cup honey
  • 1 tsp baking soda
  • 1/4 cup water


  1. Mix dry ingredients together. Add water in slowly (the dough should clean the bowl*).
  2. Line a baking tray or cookie sheet and bake for 8-12 minutes OR until bottoms are firm and tops are soft. Cool and enjoy!

*The cookie dough should be sticky enough that it can pick up any extra scraps in the bowl before adding the water but dry enough that it does not stick to your hands.

Peanut Butter and Oats Cookie

  • 1 cup peanut butter
  • 1/2 cup maple syrup
  • 1 cup rolled oats


  1. Mix everything together.
  2. Line a baking tray or cookie sheet. Bake for 5-6 mins OR until bottoms are starting to turn brown, flip and finish baking for 3-5 minutes. Cool and enjoy!