I have always loved Peanut Butter Cookies because they remind me of being a little kid for some reason, maybe I ate a lot as a kid? I’m not sure? I also love them because they are the only cookie that has the trademark fork imprint on them. You see that little imprint and you just know its a yummy peanut butter cookie.
The truth is, a cookie is a cookie, not an apple. I always see recipes for “healthy cookies” and it’s funny to me because a cookie is defined as “A small sweet cake, typically round, flat, and crisp” … see that? Cake. Little cake.
So although these peanut butter cookies are made with healthier ingredients than the typical cookie, they are still a treat, and should be enjoyed in moderation.
I only say this because it seems that putting the word “healthy” in front of “cookie” often translates to people as “eat as many as your heart desires”, ha! (I know this because, I’ve been there, done that. Yup, even nutritionist have their weak food moments!!)
These peanut butter cookies are made with whole grain spelt flour. Spelt is a type of ancient wheat grain that has a great spectrum of nutrients, and is often tolerated better by those with sensitivities/intolerance to regular wheat (not to be confused with those who have Celiac disease). Along with the spelt flour, the cookies are made with natural peanut butter (no added sugars or oils), tahini (sesame seed paste), and pure maple syrup as the sweetener.
No refined fours or sugars, dairy, or eggs in these little guys!
I’m really starting to get the hang of this whole baking business… however, I’m not sure if that’s a good thing or a bad thing?? I’ll say good, and assume the ladies at work agree (they get to be my lucky taste-testers all the time) !!
- 1½ cups spelt flour
- 1 tsp baking soda
- 1 tsp sea salt
- ¾ cup natural peanut butter
- ¼ cup tahini
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1½ tsp vanilla extract
- Preheat oven to 350 degrees.
- Mix all dry ingredients in a large bowl.
- In a separate bowl combine wet ingredients.
- Pour the peanut butter mixture over the flour mixture and fold to combine.
- Once combined, drop small rounded balls of dough onto a parchment lined or greased baking sheet.
- Press down on each one gently with the back of a fork.
- Bake for 10 minutes, the cookies will still be slightly soft but will harden as they cool.
- Let cool for 15 minutes. Enjoy!
*Recipe adapted from Green Kitchen Stories
Nutritionist in the Kitch