© 2011 Green Kitchen Stories Peanut_butter_cookies

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.


  1. Posted 19 Apr ’11 at 13:31 | #

    They look pretty good to me. Great blog and I especially love your photos.

  2. Posted 19 Apr ’11 at 14:12 | #

    I baked nearly the same cookies (http://bit.ly/gyJkcS). I love peanut butter and cookies. Your photos are so tempting. They make me bake it again! :)

  3. Posted 19 Apr ’11 at 14:18 | #

    Oh..I love those crisp and cracky crust cookies! Absolutely marvelous and love all the ingredients that goes in for these goodies.

  4. Lillemor
    Posted 19 Apr ’11 at 14:30 | #

    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

  5. Posted 19 Apr ’11 at 15:21 | #

    Tahini! I would have never guessed. I’m sure they were delicious, they look absolutely perfect. I love the pictures, too.

  6. Beatrice
    Posted 19 Apr ’11 at 15:25 | #

    They sound amazing. I will have to try making these over the weekend. Thanks so much for great ideas again.

  7. Posted 19 Apr ’11 at 15:26 | #

    Oh yum! That sounds great.

    Cookie camp sounds even more great!

  8. Posted 19 Apr ’11 at 16:38 | #

    Peanut butter cookies have never looked so good as right now. :)
    Beautiful photos!

  9. Posted 19 Apr ’11 at 17:27 | #

    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

  10. Posted 19 Apr ’11 at 18:40 | #

    I don’t know, they look pretty darn good to me!

  11. Posted 19 Apr ’11 at 19:02 | #

    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!

  12. Posted 19 Apr ’11 at 20:01 | #

    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!

  13. Aude
    Posted 19 Apr ’11 at 21:01 | #

    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.

  14. Posted 20 Apr ’11 at 22:33 | #

    I have never used spelt flour but this looks like a delicious way to experiment! Enjoy your trip!

  15. Posted 20 Apr ’11 at 23:13 | #

    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: http://mykugelhopf.ch/2010/10/tahini-date-shortbread/ – 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 ?

  16. Jessica Dickson
    Posted 21 Apr ’11 at 02:36 | #

    They look so yummy, unfortunately I’m allergic to sesame seeds and therefore can not eat any Tahini :(

  17. Sini
    Posted 22 Apr ’11 at 11:26 | #

    Anyone holding a cookie camp? I’m definitely in!

  18. Posted 23 Apr ’11 at 03:31 | #

    These look delicious! My mouth is watering right now…

  19. Posted 23 Apr ’11 at 06:33 | #

    Mmmmmm! I might try them with almond flour, but Peanut Butter cookies sounds so good right now!

  20. Posted 24 Apr ’11 at 18:58 | #

    Would it be possible to use almond flour for these? They look so yummy!

    • deb
      Posted 9 Jul ’13 at 03:38 | #

      i’m curious about the almond flour too. did you try this?

  21. Posted 24 Apr ’11 at 21:01 | #

    These cookies look delicious. I love peanutbutter in cookies. Im going to have to try these out. Thanks for the recipe!

  22. Posted 25 Apr ’11 at 03:46 | #

    It’s time to go to the kitchen.
    I share a deep personal relationship with peanut butter.

  23. Posted 26 Apr ’11 at 04:31 | #

    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.

  24. Posted 27 Apr ’11 at 16:53 | #

    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.

  25. Posted 27 Apr ’11 at 21:04 | #

    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.

    • Posted 30 Apr ’11 at 10:19 | #

      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

  26. Posted 29 Apr ’11 at 04:51 | #

    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!

    • Posted 30 Apr ’11 at 10:11 | #

      Thanks Julie!
      I’m sure you will make the perfect healthy cookie, and please let me know!
      Happy Baking!

  27. Casey
    Posted 2 May ’11 at 01:29 | #

    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!


    • Posted 9 May ’11 at 23:32 | #

      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.

  28. KImberly
    Posted 2 May ’11 at 06:22 | #

    do you think you can replace peanuts for cashews?

    • Posted 9 May ’11 at 23:27 | #

      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.

  29. Posted 5 May ’11 at 17:32 | #

    These are so cute! Love the simple fork prong design. Easy and sweet!

  30. Posted 31 May ’11 at 04:29 | #

    Pure and simple; yet still such peanut buttery cookie goodness. Well done on this one; photos are so pretty.

  31. Karen
    Posted 14 Jul ’11 at 03:19 | #

    Mmmm, I just ate the first one of my batch. I love the simplicity of the recipe, and the perfect sweetness. Fantastic!

  32. Posted 7 Sep ’11 at 12:25 | #

    I LOVE PEANUT BUTTER COOKIES Wow they look sensational thanks for sharing your recipe

  33. Posted 16 Sep ’11 at 04:05 | #

    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!

  34. Fiona
    Posted 4 Nov ’11 at 17:43 | #

    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.

  35. vilma
    Posted 5 Nov ’11 at 15:44 | #

    I just wanted to say that I LOVE your blog!!! Congratulations and thanks for making eating healthily so delicious!

  36. Jo
    Posted 3 Mar ’12 at 07:36 | #

    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 :)

  37. Barb K
    Posted 19 Apr ’12 at 06:47 | #

    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!!

  38. Heidi Harris
    Posted 16 Sep ’12 at 11:24 | #

    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!

    • Didi
      Posted 31 Jul ’13 at 10:50 | #

      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.

  39. Sabrina Aubut
    Posted 5 Dec ’12 at 18:38 | #

    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.

  40. Marget
    Posted 24 Jan ’13 at 00:06 | #

    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

  41. Jane Buchanan
    Posted 2 Mar ’13 at 07:55 | #

    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:)

  42. Posted 14 Mar ’13 at 08:09 | #

    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!

  43. Hannah
    Posted 7 Apr ’13 at 02:56 | #

    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

    • Clara Åhlvik
      Posted 21 Sep ’13 at 15:42 | #

      Thank´s for the idea – almond butter worked so much better!

  44. Natalie
    Posted 13 Aug ’13 at 13:56 | #

    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!

  45. anna
    Posted 11 Sep ’13 at 11:59 | #

    These are sooooo good! ive made them on 4 separate occasions and they are very more-ish yum! thank you :)

  46. Clara Åhlvik
    Posted 18 Sep ’13 at 18:50 | #

    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

  47. Lisa
    Posted 2 Oct ’13 at 03:05 | #

    Nourishing yummy treats! I love these, so easy to make with a shortbread texture. Delicious! Thank you for sharing. Love your work GKS. Lisa

  48. LINN
    Posted 11 Jan ’14 at 10:15 | #

    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!

  49. Mona
    Posted 10 Jun ’14 at 13:38 | #

    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?

  50. Mona
    Posted 11 Jun ’14 at 17:02 | #

    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

  51. Posted 25 Sep ’14 at 08:47 | #

    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!

  52. rachelle De Silva
    Posted 17 Oct ’14 at 16:09 | #

    Could anyone tell me if I could use almond flour instead of spelt – cant eat gluten, thanks in advance

  53. Posted 3 Nov ’14 at 22:45 | #

    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.

  54. Posted 16 Jan ’15 at 05:40 | #

    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!

  55. Ella Wilbraham
    Posted 23 May ’15 at 16:04 | #

    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

  56. Colleen
    Posted 8 Jun ’17 at 07:44 | #

    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!

  57. Melissa
    Posted 9 Nov ’17 at 23:04 | #

    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.

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