Naturally Nutty, Genuinely Good
These spelt peanut butter cookies are chewy in the middle, crisp on the edges, and bursting with flavour. They’re easy to make, need just one bowl, and give you that rich, toasty peanut butter taste with a wholesome twist.
Why Spelt Flour Works So Well
Spelt flour gives a subtle nutty flavour and a slightly rustic texture that pairs beautifully with smooth or crunchy peanut butter. It’s higher in fibre than plain flour, bakes evenly, and makes these cookies just a bit more nourishing without tasting “healthy”.
Spelt Peanut Butter Cookies
Description
Nutty, chewy, and golden brown—these spelt peanut butter cookies bring wholesome crunch and rich flavour in every bite.
Ingredients
Instructions
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Preheat the oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.
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Mix dry ingredients: In a bowl, whisk together spelt flour, baking powder, and salt.
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Combine wet ingredients: In a separate bowl, beat peanut butter, brown sugar, egg, and vanilla until smooth.
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Stir together: Add dry ingredients to wet, mix until just combined. Stir in the milk to bring the dough together—it should be thick but scoopable.
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Shape the cookies: Scoop about 1 tablespoon of dough per cookie onto the tray, spacing well apart. Flatten slightly with a fork for the classic criss-cross pattern.
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Bake for 10–12 minutes, until golden at the edges.
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Cool on the tray for 5 minutes, then transfer to a rack to cool fully.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 198kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2.2g12%
- Cholesterol 13mg5%
- Sodium 95mg4%
- Potassium 120mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 2.3g10%
- Sugars 10g
- Protein 5.2g11%
* 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
These cookies firm up as they cool, so don’t overbake. Want extra chew? Use soft brown sugar. Prefer more crunch? Go with crunchy peanut butter.
Optional Variations & Swaps
- Egg-Free: Replace egg with 1 tbsp ground flaxseed + 3 tbsp water, let sit 10 mins.
- Gluten-Free: Use oat flour or a GF blend, though texture may vary.
- Chocolate Add-In: Stir in 50 g dark choc chips for extra indulgence.
- No Sugar?: Use maple syrup (2 tbsp less milk), but cookies will be softer.
