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.

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68 Comments

  • Nancy Belz
    Hello, I am so looking forward to trying your recipe and was just wondering would it still work with natural crunchy peanut butter with a little salt already in it? Or does it need to be unsalted smooth peanut butter? Thank you!
    Reply
  • Mai
    I also wondered if you can do a 1:1 substitute of honey : maple syrup? thanks!
    Reply
  • Mai
    these look delicious ! do you have a substitution for the tahini? thank you.
    Reply
  • Melissa
    This is a great no refined sugar recipe, thank you. I substituted wholemeal spelt and they are still delicious and texturally a bit like shortbread (especially straight from the oven). Will be making them again.
    Reply
  • Colleen
    Another winner! I reduced the maple syrup to 1/3 and it was perfect for us. Finally found the perfect peanut butter cookie recipe. And I don't feel guilty eating them. Thank you for sharing this recipe!
    Reply
  • Ella Wilbraham
    Hello! I'm looking to make these but I'm totally gluten free so was wondering if I could replace with buckwheat flour or brown rice flour? I'm very new to this type of baking so any tips would be much appreciated! Xx
    Reply
  • Lisa
    I made these the other night and have eaten almost all of them! I added dark chocolate chips because I LOVE peanut butter and chocolate together! Thank you for the creative recipe!
    Reply
  • Femke
    Sounds nice, will try them for my daughter's birthday. Does anyone know how to convert cups into grams? I think that would make baking a bit easier.
    Reply
  • rachelle De Silva
    Could anyone tell me if I could use almond flour instead of spelt - cant eat gluten, thanks in advance
    Reply
  • Emma
    These cookies were GLORIOUS!! Gooey, salty and shortbread-esque. I didn't have maple syrup, so added 1/3 cup coconut sugar instead, as well as some chopped raw dark chocolate and sultanas- it added a lovely jammy sweetness. Thanks David, and all the best with the new bub!
    Reply
  • Mona
    No worries guys, I give it a go anyway, they looked so yummy and couldn't wait for your reply.I used wholegrain spelt flour. The cookies are absolutely delicious. Nice crumbly texture But the most important thing is they are GUILT FREE. Keep the healthy spirit going. Mona
    Reply
  • Mona
    Hi David and Louise, I am going to try this cookie recipe today. Quick question, what type of spelt flour is used here? While meal or white? And does it make any difference?
    Reply
  • LINN
    Jag gjorde dem på bovetemjöl, funkade också jättebra och ÅH SÅ GODA! Tack för himla bra recept hörni, blir alltid lika glad att kolla in på er hemsida!
    Reply
  • Lisa
    Nourishing yummy treats! I love these, so easy to make with a shortbread texture. Delicious! Thank you for sharing. Love your work GKS. Lisa
    Reply
  • Clara Åhlvik
    Hej. Jag bakade kakorna igår från er app och de blev goda men alldeles för salta. I ert recept framgår inte om jordnötssmöret är osaltat eller saltat, men jag utgår från att ni bakar med osaltat jordnötssmör. Men - om jag bakar med saltat jordnötssmör, bör jag ändå tillsätta en gnutta salt eller räcker saltet i jordnötssmöret? Vänliga hälsningar Clara
    Reply
  • anna
    These are sooooo good! ive made them on 4 separate occasions and they are very more-ish yum! thank you :)
    Reply
  • Natalie
    What a fantastic recipe. Made these and they are delicious! I substituted the oil for a mix of greek yoghurt & applesauce, and it worked perfectly! Thanks for your great recipes, definitely investing in your book ASAP!
    Reply
  • Hannah
    I made the peanut butter and tahini cookies from your app and substituted almond butter for the peanut butter, and found it tasted much better compared to the peanut butter cookie
    Reply
    • Clara Åhlvik
      Thank´s for the idea - almond butter worked so much better!
      Reply
  • Dani
    I made these a few days ago, these cookies are incredible!! Aside from the peanut butter taste (how can you go wrong), the texture is perfect. I also made your healthier carrot cake which turned out just as great :) Just so you know, I mentioned both recipes (and you guys!) on my blog http://tanakamura.blogspot.jp/2013/03/cake-and-cookies.html. I always look to this site first for ideas on what to make/bake next. Thank you for all the recipes, photos and lovely stories!
    Reply
  • Jane Buchanan
    First off...Wow what a great blog, so many amazing recipes! I only by chance came across your blog a couple of days ago through My New Roots and I am obsessed with trying so many of your recipes...I have already per-ordered your book, can't wait! I made these gorgeous bikkies today for my hubby who has given up sugar & craving a treat with his cuppa on this cold & rainy day in Australia. What a big hit, I used carob molasses in lieu of the maple syrup & homemade almond chai butter as that's what was in the cupboard & the result was fantastic...I have a very happy man!! Thank you, I look forward to trying many more of your delicious offerings Jane, Sydney:)
    Reply
  • Marget
    These are fantastic! Thanks for the recipe. Two things I learned while making them: First, to bring down the fat content I replaced the oil with apple sauce. The substitution worked well. The cookies were very tender. Not at all tough or try like some lower fat cookies. Second, the back of the fork stuck to the cookies as I pressed down the dough. Dipping the fork in water before pressing down on the dough solved that problem. Marget, Chicago
    Reply
  • Sabrina Aubut
    I just made these cookies last night and they are amazing. :)) i love the presence of the sea salt, a subtle contrasts with the maple syrup's sweetness. they are tender, melty like a good "sablé". I discovered your blog maybe a month a half ago and you've been my main source of inspiration for cooking! :P Keep up the good work! Sabrina, from Montreal, Canada.
    Reply
  • Heidi Harris
    How crucial is the tahini? I have never used/heard of it. We just found out that our son is allergic to just about everything except 20 items. I am hesitant to try this new ingredient if I could get by without. Thank you!
    Reply
    • Didi
      Since no one answerd your question, I'm going to. Tahini is sesame paste. Usually it contains only ground sesame seeds, oil and a little salt. I'm pretty sure you could make it yourself, but I'm also pretty sure it doesn't completely screw up the cookie if you don't add it. You could add some more peanut butter or other nut butter instead. Good luck. Also with your son's allergies.
      Reply
  • Barb K
    I just made your peanut butter cookies and they are AMAZING!! I thought I would try them and then maybe tweak them for next time (add oats or flax or something) but they are so incredibly great that I wouldn't change a thing! (my opinion, but maybe after eating several dozen I'll need to add something for a change) I also can't stop eating your date & hemp bars, a SUPER post workout snack! (I add org. sunflower seeds, cashews and flax) I LOVE your site and just want to Thank You so much for sharing your FABULOUS recipes. I've recently been trying much harder to eat & cook only 'whole', healthy foods for my family and I love making these better choices everyday now. I love the inspiration from your family, THANK YOU!!
    Reply
  • Jo
    Yummo! I just made these with what I had in the pantry. So I used wholemeal flour instead of spelt, golden syrup instead of maple and crunchy natural peanut butter. So quick and easy. Thanks :)
    Reply
  • vilma
    I just wanted to say that I LOVE your blog!!! Congratulations and thanks for making eating healthily so delicious!
    Reply
  • Fiona
    Thanks for the great recipe. I made some changes ending up with more of a biscuit than a cookie. I substituted oats (not rolled) for 1/4 of the spelt flour, and muscovado sugar for the maple syrup which I didn't have. That made it too dry so I added an egg, so not vegan. Family Very pleased with the texture which was light and crumbly, and the great taste.
    Reply
  • Annette
    Hello! Just made these gluten free replacing the 2 cups of spelt with 1 cup almond meal, 1/2 cup tapioca starch and 1/2 cup chickpea/besan flour. Super delicious! Thanks so much for the recipe!
    Reply
  • peanut
    I LOVE PEANUT BUTTER COOKIES Wow they look sensational thanks for sharing your recipe
    Reply
  • Karen
    Mmmm, I just ate the first one of my batch. I love the simplicity of the recipe, and the perfect sweetness. Fantastic!
    Reply

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