www.odlums.ie /recipes/spelt-crunchy-peanut-butter-cookies/

What you need:

  • 200g/7oz Odlums Spelt Wholemeal Flour
  • 1 level teaspoon Odlums Bread Soda, sieved
  • Pinch of Sea Salt
  • 200g/7oz Kelkin Crunchy Peanut Butter
  • 2 tablespoons Buckwud Maple Syrup
  • 1 teaspoon Goodall's Vanilla Extract
  • 75g/3oz Coconut Oil, melted & cooled

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Prepare 2 baking trays, by lining with baking parchment.
  2. Combine flour, bread soda and sea salt in a bowl.
  3. In another bowl, mix peanut butter, maple syrup, vanilla and coconut oil together.
  4. Pour liquid mixture over dry ingredients and gently mix to form a dough.
  5. Put teaspoonfuls of the mixture onto the baking sheet, leaving space for spreading during baking. Gently press each ball with the back of a fork.
  6. Bake for approx 10 min until golden brown.
  7. When baked, allow to set for approx 5 mins. Transfer to a wire tray to cool.
  8. When completely cold, store in an airtight container to keep fresh.

Notes:

  • Makes 24 cookies. For a lighter cookie, use Odlums Spelt Plain Flour. For less crunch, use Kelkin Smooth Peanut Butter.

Spelt Crunchy Peanut Butter Cookies

Category

Cookies

Cook Time

10 mins

What you need:

  • 200g/7oz Odlums Spelt Wholemeal Flour
  • 1 level teaspoon Odlums Bread Soda, sieved
  • Pinch of Sea Salt
  • 200g/7oz Kelkin Crunchy Peanut Butter
  • 2 tablespoons Buckwud Maple Syrup
  • 1 teaspoon Goodall's Vanilla Extract
  • 75g/3oz Coconut Oil, melted & cooled

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Prepare 2 baking trays, by lining with baking parchment.
  2. Combine flour, bread soda and sea salt in a bowl.
  3. In another bowl, mix peanut butter, maple syrup, vanilla and coconut oil together.
  4. Pour liquid mixture over dry ingredients and gently mix to form a dough.
  5. Put teaspoonfuls of the mixture onto the baking sheet, leaving space for spreading during baking. Gently press each ball with the back of a fork.
  6. Bake for approx 10 min until golden brown.
  7. When baked, allow to set for approx 5 mins. Transfer to a wire tray to cool.
  8. When completely cold, store in an airtight container to keep fresh.

Notes:

  • Makes 24 cookies. For a lighter cookie, use Odlums Spelt Plain Flour. For less crunch, use Kelkin Smooth Peanut Butter.
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