Homemade Honey Flax Peanut Butter

Can we just talk about peanut butter for a second? I LOVE peanut butter, probably too much. When I was little, my favorite sandwich was the PB&J. My two favorite candies were Reese’s peanut butter cups and Butterfingers. Don’t even get me started on the genius combination of peanut butter and chocolate. The mad scientist that came up with the marriage of chocolate and peanut butter is my hero.

I’m not dramatic at all.

Honey Flax Peanut Butter


We all know that the jars of organic, all natural peanut butter at the grocery store cost about $2876597. But you can easily make your own for about half the price. Until last year, I never knew just how simple it is to make peanut butter at home. It is so much healthier than the jarred stuff that has a ton of preservatives in it, and much cheaper than the all natural variety.

Honey Flax Peanut Butter

All you need to do is put your peanuts into a food processor, turn it on high, and let it do its thing! Depending on the freshness of your peanuts, it will take anywhere between 3-10 minutes to turn into a creamy consistency. It will turn into a crumbly consistency first, but just let it keep going, the oils will break down and turn into butter!


I decided to jazz up my usual recipe and make it even healthier. I decided to add a little honey and ground flaxseeds in the batch. You get a little extra omega-3’s, and you can’t even taste it!


Once you start making your own peanut butter, you will never want to go back to the store bought stuff! My husband actually prefers my peanut butter. Score.

Homemade Honey Flax Peanut Butter


  • 2 cups roasted, salted peanuts
  • 1 tbsp raw honey
  • 3 tbsp ground flaxseeds


  1. Place all of the peanuts in a food processor. Turn the processor on high, and process the peanuts for 5-10 minutes, until it turns into creamy peanut butter. Every 2-3 minutes, you may need to stop the processor to scrape down the sides. The mixture will become crumbly, so keep processing until it turns creamy.
  2. Store in an airtight container in the refrigerator for up to a month.


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