Spelt Peanut Butter Oat Cookies with Crisp Edges

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

Hands flattening peanut butter oat cookie dough balls with a fork on a parchment-lined sheet pan before baking

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.

A hand reaching for a warm cookie next to a glass of milk and linen napkin on a wooden table

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Cooking Method: Oven

Cuisine: American

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 12

Estimated Cost: 0.35

Calories: 283

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

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

150 g spelt flour
90 g rolled oats (old-fashioned, not quick oats)
1/2 tsp baking soda
1/4 tsp fine salt
60 g unsalted butter (melted and slightly cooled)
180 g natural peanut butter (smooth, salted, well-stirred)
100 g light brown sugar
50 g granulated sugar
1 egg (large)
1 tsp vanilla extract

Optional add-in

60 g chocolate chips (optional, folded in at the end)

Instructions

1
Heat the oven to 175 C / 350 F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
2
In a small bowl, whisk the spelt flour, rolled oats, baking soda, and salt together.
3
In a large bowl, whisk the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy.
4
Add the egg and vanilla extract to the peanut butter mixture. Whisk until fully combined.
5
Fold the dry ingredients into the wet mixture with a spoon until no dry streaks remain. Fold in chocolate chips now if using.
6
Scoop the dough into 12 portions, about 35 g each, and roll into balls.
7
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.
8
Bake for 11 to 12 minutes, until the edges turn golden brown and the centers still look slightly underdone.
9
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

Keywords: spelt peanut butter oat cookies, spelt cookies, peanut butter oat cookies, spelt flour cookies

Equipment

13 x 18 inch / 33 x 46 cm sheet pan
mixing bowls
whisk
cookie scoop
wire cooling rack

Tips

Cool the melted butter slightly before mixing so it doesn't separate from the peanut butter.
Use a kitchen scale for the flour and oats so every batch bakes the same way.
Scoop even 35 g portions so all 12 cookies finish baking at the same time.
Pull the cookies out while the centers still look soft; they firm up as they cool on the pan.
Space dough balls 5 cm apart on the sheet pan so the edges crisp instead of merging.

Variations

Fold in 60 g dark chocolate chips after mixing for a richer, dessert-style cookie.
Swap half the peanut butter for almond butter for a milder, less salty flavor.
Add 1/2 tsp cinnamon to the dry mix for a warmer, spiced background note.

Storage and Reheating

Store baked spelt peanut butter oat cookies in an airtight container at room temperature for 4 to 5 days. Layer parchment between them if stacking so the edges stay crisp.

Freeze scooped, unbaked dough balls on a tray until solid, then move them to a freezer bag for up to 3 months. Bake straight from frozen at 175 C / 350 F, adding 2 to 3 extra minutes.

To warm baked cookies, give them 3 to 4 minutes in a 150 C / 300 F oven. This brings back the crisp edge without drying out the center.

Serving Suggestions

Serve spelt peanut butter oat cookies warm with a cold glass of milk, which cuts through the salty peanut butter. A mug of coffee works just as well alongside them.

For a simple dessert, sandwich a scoop of vanilla ice cream between two cookies and press gently. Drizzle with a little melted chocolate if you're serving a group.

Pack a few in a lunchbox or take them along for a casual afternoon gathering. They travel well once fully cooled.

Read it online: https://greatbritishspeltrecipes.com/recipe/soft-baked-spelt-peanut-butter-oat-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!