Peanut Butter Spelt Cookies

Cookies are like tennis to me. Does that sound strange to you? As you read this Luise and Elsa are in Denmark visiting family, and I am on a tennis camp in Portugal. I have played tennis since I was a kid. Even though I have never been the most talented tennis player, I have kept on playing, once a week, year after year. My game has of course improved, but not as much as I wish. Which is why I am on this camp, maybe a trainer can show me some tricks and help me pick up my game? Cookies are like tennis for me. I have been baking cookies regularly since I was a kid, but I have never been very good at it. I can make dinners and cakes easily, but cookies … they always come out too hard, too dry or too boring.

The only way for me to succeed with cookies is to follow someone else’s recipe. These Peanut Butter Spelt Cookies are much inspired from one of Heidi’s recipes, with a few adjustments. What is so great with these cookies is that:
1. You need very few ingredients.
2. The only flour you need is spelt flour.
3. It’s a recipe without butter, sugar and egg.
4. They have got a perfect consistency, they taste great and they are vegan.

I made an attempt to adjust this recipe by using three bananas instead of maple syrup. They tasted alright but the consistency just didn’t turn out right. I am quite sure though that a more talented cookie baker can succeed with this.

So, cookies are like tennis to me. I am on a tennis camp right now to improve my tennis. Where should I go to improve my cookies? Cookie Camp?! Hey, that’s not a bad idea actually …

Peanut Butter Spelt Cookies
About 2 dozen cookies

2 cups spelt flour
1 tsp baking soda
1 tsp sea salt
1 cup natural peanut butter
1/3 cup tahini
1/2 cup maple syrup
1/3 cup olive oil
1 1/2 tsp vanilla extract

Set the oven to 350F. Mix 1,5 cup of the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. If it is too loose, you can add some more flour to it. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It’s a loose batter, Bake for 10-12 minutes, don’t over bake or they will be dry. Let them cool for  few minutes and transfer to a cooling rack.


  • Pure and simple; yet still such peanut buttery cookie goodness. Well done on this one; photos are so pretty.
  • KImberly
    do you think you can replace peanuts for cashews?
    • Hi Kimberly, although I haven't tried it, I am pretty certain that you could replace the peanut butter for a cashew nut butter. It's not a bad idea actually, I think I'll try it this weekend. /David
  • Casey
    Hi David I finally tried making these interesting cookies on the weekend. They taste delicious! The texture is unusual, very soft and crumbly. But it doesnt matter to me. The taste is great! Cheers for the recipe :) I played a lot of tennis as a kid/teen too and am now in my late 20s as well but not playing any at all right now. A tennis camp in Portugal sounds amazing! Casey
    • Thanks Casey, If they were too soft in their texture you might wanna try baking them a little bit longer next time. Anyway, I'm glad you liked them. /David
  • Cookies are like tennis for me too if that makes you feel any better! I always play around trying to make them super healthy only to hear mediocre comments from my crew. I'm going to keep on trying cuz one day I'll have a perfect match I'm sure of it! Perhaps it's your good lookin' recipe with an adjustment from peanut butter to almond butter and with maybe a little coconut oil, hmmmm....thanx for the inspiration, I'll keep you posted if I get brave!
    • Thanks Julie! I'm sure you will make the perfect healthy cookie, and please let me know! Happy Baking! /David
  • These look amazing. I'll try them later this week. Where in portugal are you? Are you enjoying my lovely country? I hope you are. Lots of love and smiles to you, Luise and Elsa. Rita Paraiso.
    • Hi Rita! I was in Lagos, Algarve! And yes I loved it. Luise and I have actually been there several time! It is beyond beautiful, we've even falling in love with Lissabon! Happy Spring /David, Luise & Elsa
  • In place of the maple syrup how about cooking some stoned dates with hot water and whizzing them up? I use cooked dates as a replacement sometimes and it works really well. Almond butter makes a good sub for tahini for those allergic to or don't like sesame. Gorgeous, creative photos as usual. Hope weather in Denmark as lovely as here in Scotland.
  • This may sounds strange, but I sometimes think that peanut butter can be overwhelming. I love the inclusion of maple syrup here. I can see how that could add a lovely natural sweetness to these cookies that would create the perfect balance.
  • It's time to go to the kitchen. I share a deep personal relationship with peanut butter.
  • These cookies look delicious. I love peanutbutter in cookies. Im going to have to try these out. Thanks for the recipe! Zenia
  • Would it be possible to use almond flour for these? They look so yummy!
    • deb
      i'm curious about the almond flour too. did you try this?
  • These look delicious! My mouth is watering right now...
  • Sini
    Anyone holding a cookie camp? I'm definitely in!
  • Jessica Dickson
    They look so yummy, unfortunately I'm allergic to sesame seeds and therefore can not eat any Tahini :(
  • and here they are ! first it was our tweet exchange about how good i imagined your kitchen smelling ! then the photo that was oh so tempting. and now, the recipe to recreate all that in my own home, thank you ! i love baking with maple syrup - and especially tahini, so i'm excited about this recipe. in fact, a super easy recipe to try during your cookie camp using the latter is this: - but it must be said, by the looks of things, you should probably *teach* at that camp. ;) and meanwhile the themes of this post have my name all over them - i play tennis and bake cookies all the time - love both ! =) what tennis camp are you at in portugal ?
  • I have never used spelt flour but this looks like a delicious way to experiment! Enjoy your trip!
  • Aude
    I have been wondering what to do with the bag of spelt flower languishing at the back of the kitchen cupboards. Will try these tomorrow and let you know how they turn out. I am quite an experienced baker but new to the use of some of these ingredients.
  • I can already tell that this recipe is going to become a staple in my household... I'm making them ASAP, and I'll let you know they go! I have a feeling they won't stay in my cookie jar for long... Thank you!
  • These look awesome. I just had delivery of Heidi's new book. It really is good. Definitely worth a look - I don;t know how she does it!
  • I don't know, they look pretty darn good to me!
  • Yummy! I love the spelt flour and tahini! I will have to try these for sure. I even have some whole spelt I can grind to use for these. Thanks for sharing the recipe :D
  • Peanut butter cookies have never looked so good as right now. :) Beautiful photos!
  • Beatrice
    They sound amazing. I will have to try making these over the weekend. Thanks so much for great ideas again.
  • Tahini! I would have never guessed. I'm sure they were delicious, they look absolutely perfect. I love the pictures, too.
  • Lillemor
    Hej David! Kul att du jämför tennis med kakbak! Hoppas både tennisen och kakbaket är kul, det är viktigast! Hemma i Sverige är det underbart vårväder, jag gjorde första golfrundan i dag, 5 par, 1 birdie, 4 strukna hål- lite upp och ner - men kul var det! Mamma
  • Oh..I love those crisp and cracky crust cookies! Absolutely marvelous and love all the ingredients that goes in for these goodies.
  • I baked nearly the same cookies ( I love peanut butter and cookies. Your photos are so tempting. They make me bake it again! :)
  • They look pretty good to me. Great blog and I especially love your photos.

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