Spelt Cookies With Chocolate Chips & Peanut Butter
User Reviews
5
Spelt Cookies With Chocolate Chips & Peanut Butter
Description
The Spelt Cookies With Chocolate Chips & Peanut Butter bring together the flavors of natural peanut butter and coconut butter, sweetened by maple syrup and coconut sugar, on a spelt flour foundation. The dough is enriched with non-dairy milk and vanilla for added moisture and aroma. Folding in roasted unsalted peanuts and dark chocolate chunks adds crunch and pockets of melted richness throughout the cookie.
Baked at 375°F until the bottoms turn golden and the chocolate melts, these cookies are soft with slightly crisp edges. Flattening the dough before baking ensures an even spread and texture. The cookies are allowed to cool on the pan to set properly before removal, preserving their shape and showing a balance of chewiness and melt.
They can be stored at room temperature in an airtight container for several days or frozen for longer shelf life. Making your own coconut butter in a food processor from dried coconut flakes is an option to reduce cost.
Ingredients
- ¼ cup coconut butter see Notes
- 3 tablespoon peanut butter natural, salted
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla
- 1¼ cups spelt flour 165 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup peanuts roasted unsalted
- 2½ ounces dark chocolate chopped
- pinch salt flaked, to sprinkle on top, optional
Instructions
- Preheat oven to 375 degrees F, and line one large or two small baking sheets with parchment.
- In a small bowl warm the coconut butter in the microwave until just barely softened. Measure to make sure you have ¼ cup. Alternatively, warm it in a small pan on the stove. Add the peanut butter, maple syrup, coconut sugar, milk, and vanilla, and whisk until smooth.
- In a mixing bowl whisk the flour, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the peanuts and chunks of chocolate.
- Scoop about two rounded tablespoons of dough into your hand and flatten with your palms, forming into a cookie shape. Make sure the nuts and chocolate are evenly dispersed so the cookies hold together. Place on the prepared pans about two inches apart. The cookies will spread slightly.
- Bake for 12 to 14 minutes or until the bottoms are golden and the chocolate is melted. Let the cookies to cool on the pans for 5 minutes, then transfer to cooling racks.
Notes
- Store cooled cookies at room temperature in an airtight container for up to 4 days.
- These cookies freeze well; thaw for 1-2 hours before serving.
- You can make coconut butter using a food processor and dried unsweetened coconut flakes to save cost.
- Ensure peanuts and chocolate chunks are evenly distributed in the dough for consistent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 40mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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