Peanut Butter Spelt Cookies

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) !!

4.0 from 2 reviews
Peanut Butter Spelt Cookies
Prep time
Cook time
Total time
Serves: 12
  • 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
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in a large bowl.
  3. In a separate bowl combine wet ingredients.
  4. Pour the peanut butter mixture over the flour mixture and fold to combine.
  5. Once combined, drop small rounded balls of dough onto a parchment lined or greased baking sheet.
  6. Press down on each one gently with the back of a fork.
  7. Bake for 10 minutes, the cookies will still be slightly soft but will harden as they cool.
  8. Let cool for 15 minutes. Enjoy!
2 cookies per serving. Makes about 24 cookies.

*Recipe adapted from Green Kitchen Stories 


Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Hello,
    I am thinking of making peanut butter cookies for tonights’ meditation circle using Spelt.
    Why the tahini? I don’t have any in the house.
    Please reply if convenient.
    Thanks, Rita

  • These will definitely be on my “To Bake” list! Unfortunately, I don’t have coconut oil! What would be a good replacement? Could canola or olive oil work? or would that give them an “off” flavor? I can’t wait to try these!

    • Hi Jen!

      Hmmm.. you could try olive oil but I’m not sure it would taste the same because the fats are different – coconut oil is solid at room temp whereas olive oil is not – You could try butter too.. but then again that wouldn’t be as healthy! If you get the chance to go out and get some coconut oil you should, I love using it in many of my recipes 🙂 It’s worth the investment!

  • I’ve been on a vegan/gluten free baked goodies kick lately, and these look fantastic!! The whole ‘moderation’ thing is soooo important. I’ve been using the “flax egg” lately though in my baking – I don’t really know if it helps with the cookie – I’d guess that it was to help the cookie rise, but I guess that baking soda does the job just fine? They look like little pillows of heaven!!

    • Hey Natalie! Yeah, the flax/chia/hemp eggs idea is a great way to add fiber and EFA’s to any recipe usually calling for eggs, these cookies though seem to work great without them!

  • Hi Cristal,

    New follower and fellow Canadian Food Blogger here, found you through FBC.

    Your cookies look sooo good! I can’t have spelt because of my gluten intolerance but I like the natural ingredients in this recipe. I’m going to sub in some GF flours instead of the spelt and give this recipe a try.

    Sharing on Facebook 🙂

    • Hi Laureen!

      It’s always nice to see another Canadian blogger! Thanks so much for the feedback! I hope your cookies turn out! 🙂


  • I cannot wait to pin these and then try them out! So many things to cook…so little time. We have no allergies but are just trying to adopt a more “whole foods” lifestyle. Thank you for this intriguing recipe!

    • Hi Sarah!

      Thanks for the feedback! It’s always good to focus on using whole, unprocessed or unrefined foods. allergies or not 🙂