I always like to have some kind of healthy treat in the house should the moment strike. Which seems to be a lot lately! These cookies are so quick and easy to make and taste so delicious with a warm cup of almond milk. They will last for about 5 days in an air tight container permitting you have the will power not too munch 4 in one sitting – oops!
I have been experimenting a lot lately with Spelt flour. It is really easy to substitute spelt (a grain) for wheat flour as it doesn’t seem to effect the texture of the baked good – I have particularly found this with pizza dough. Although spelt flour does contain gluten many find it easier to digest. It is also lower in calories but higher in protein than wheat flour. Personally I prefer the taste which is nutty and closer to whole wheat in flavour which works really well with these peanut butter cookies.
Although I have used spelt flour in my recipe you could use plain flour if you wanted or if you want a completely gluten free cookie you could sub out the flour all together and just use 250g of ground almonds.
I hope you give these a go and enjoy them as much as I do!
Makes 12 Cookies
125g ground almonds
125g spelt flour
1 tsp baking powder
100g peanut butter – I like to use Meridian Crunchy Peanut Butter
100g coconut oil
4 tbsp maple syrup
Preheat the oven to 170 degrees
- Combine the dry ingredients in a large bowl
- In a food processor blend your wet ingredients until smooth
- Pour your wet mix in to your dry and combine until a dough forms
- Line a baking tray with grease proof paper
- Roll your dough in to 12 balls and lightly press down with a fork to form into a cookie shape.
- Bake for 12 – 15 minutes until the cookies are golden.
- Allow to cool fully before enjoying – these are crumbly when hot!