Spelt peanut butter oat cookies bake into a soft, chewy round with crisp edges and a deep peanut flavor. Spelt flour gives the dough a lighter crumb than all-purpose flour, and the oats add chew without extra density. The dough needs no chilling, so you can mix and bake within 30 minutes.
The dough comes together in one bowl with melted butter and natural peanut butter, so cleanup stays simple. Scoop 12 even balls, flatten slightly, and space them so the edges bake crisp instead of merging.
Watch the bake time closely. Spelt flour browns faster than all-purpose, so cookies left in past 12 minutes turn dry and crumbly instead of soft in the middle.
Pull the pan out while the centers still look slightly underdone. They firm up as they cool on the pan for 5 minutes.
Why You’ll Love This Recipe
- Comes together in one bowl, no mixer needed
- No dough chilling required before baking
- Spelt flour adds a lighter, nutty crumb
- Ready to eat in under 30 minutes total
Ingredient Notes
- spelt flour: Whole grain spelt gives a lighter crumb than all-purpose flour. Swap in all-purpose 1:1 if that’s what you have.
- rolled oats: Old-fashioned oats hold their shape better here than quick oats, which turn the dough softer.
- natural peanut butter: Use a salted, well-stirred peanut butter. No-stir varieties can leave the dough greasy and looser.
- unsalted butter: Melt it, then let it cool for a few minutes before mixing so it doesn’t thin out the peanut butter.
- light brown sugar: Adds moisture and a light caramel note. Dark brown sugar works too and gives a deeper flavor.
- egg: Binds the dough. Pull it out of the fridge early so it’s closer to room temperature.
Spelt Peanut Butter Oat Cookies with Crisp Edges
Description
These spelt peanut butter oat cookies use melted butter and natural peanut butter for a dense, chewy bite that holds together without chilling the dough.
Ingredients
Optional add-in
Instructions
- Heat the oven to 175 C / 350 F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
- In a small bowl, whisk the spelt flour, rolled oats, baking soda, and salt together.
- In a large bowl, whisk the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg and vanilla extract to the peanut butter mixture. Whisk until fully combined.
- Fold the dry ingredients into the wet mixture with a spoon until no dry streaks remain. Fold in chocolate chips now if using.
- Scoop the dough into 12 portions, about 35 g each, and roll into balls.
- Arrange the balls on the sheet pan, spacing them 5 cm apart. Flatten each slightly with your palm or press a fork crosshatch on top.
- Bake for 11 to 12 minutes, until the edges turn golden brown and the centers still look slightly underdone.
- Cool the cookies on the pan for 5 minutes, then move them to a wire rack to cool completely before stacking.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 283kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 190mg8%
- Potassium 180mg6%
- Total Carbohydrate 29g10%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 7g15%
- Vitamin A 80 IU
- Calcium 20 mg
- Iron 1.2 mg
- Vitamin D 5 IU
- Vitamin E 2 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 100 mg
- Magnesium 40 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool the melted butter slightly so it doesn't thin out the peanut butter
- Use a kitchen scale for flour and oats for consistent results
- Flatten the dough balls before baking; they bake up too round otherwise
- Freeze extra dough balls for a fresh-baked cookie on a weeknight
