These spelt cookies are packed with peanuts and chocolate and easily customized with different nut or seed butters and mix-ins. They're the perfect guilt-free treat to satisfy your sugar cravings! Made with whole-grain spelt flour, this recipe is vegan, oil-free, and naturally sweetened.
I'm convinced that cookies are the perfect treat!
They come in so many different flavors and textures and are just the right size to eat just one if you're in the mood for a little something sweet... or eat several because you're having that kind of a day.
If you've been following MQK for a while, it's no secret how much we love healthy-ish cookies over here. If you're also a fan of wholesome cookies, be sure to check out my Chocolate Chickpea Cookies, Cashew Butter Cookies, and Sunbutter Cookies next.
Why You'll Love These Cookies
- Easy to prep in just 15 minutes!
- A simple cookie dough made with spelt flour.
- Features the beloved classic combination of chocolate and peanut butter.
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Ingredient Notes & Substitutions
Here's a look at the main ingredients needed to make this spelt chocolate chip cookie recipe. See the recipe card below for the full ingredient list and measurements.
- Spelt Flour - This whole grain flour contains at least four times as much fiber as all-purpose flour plus some micronutrients. And I find that the slightly nutty flavor pairs well with the peanuts and chocolate.
- Coconut Butter & Peanut Butter - These healthier fats replace the butter or coconut oil typically found in cookie recipes and help keep the cookies moist inside and slightly crispy on the outside. If you are allergic to peanuts, feel free to swap the peanut butter for almond butter, cashew butter, or sunflower seed butter instead.
- Maple Syrup & Coconut Sugar - Instead of using white and/or brown sugar, I went with a combination of these two unrefined sweeteners which work well together in this recipe. Both have their own unique flavor, instead of adding only sweetness.
- Chocolate - I recommend using a good quality bar of dark chocolate in the 65-70% cacao range. If you prefer a sweeter cookie, go with semi-sweet chocolate. Chopping the chocolate yourself as opposed to using chips is how you get melty, gooey, irresistible pools of chocolate. However, you can totally use vegan chocolate chips instead if you'd like. If you need your chocolate to be refined sugar-free, opt for a brand like Hu or Pascha.
- Peanuts - These add both flavor and crunch to the cookies and pair nicely with the chocolate. Be sure to use roasted, unsalted peanuts for the best results as salted peanuts can make the cookies taste too salty. If you're allergic to peanuts, feel free to replace them with another nut like walnuts or leave them out.
How to Make Spelt Cookies
First, preheat your oven to 375°F (190°C). And line two baking sheets with parchment paper.
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In a small bowl warm the coconut butter in a microwave until just barely softened. Then add the peanut butter, maple syrup, coconut sugar, milk, and vanilla, and whisk until smooth.
In a mixing bowl, whisk together the spelt flour, baking powder, and baking soda. Add the wet ingredients into the dry ingredients and stir to combine.
Fold in the peanuts and chunks of chocolate.
Use your hands to form the dough and flatten into shape. Place on the prepared pans and bake until the bottoms are golden and the chocolate is melted.
Hint :
Go for a sweet and salty combo by sprinkling on some flaked sea salt right after removing the cookies from the oven.
Serving Suggestions
- Nothing beats the classic cookies and milk combo. Spelt cookies pair perfectly with a cold glass of my homemade oat milk.
- Need an afternoon pick-me-up? Enjoy these tasty cookies with a cup of coffee and homemade flavored oat milk creamer!
- Did someone say dessert? Crumble these scrumptious spelt cookies on top of my date-sweetened ice cream and drizzle on some vegan chocolate sauce. Oooh la la!
FAQs
Yes, it's actually very easy to make homemade coconut butter by blending dried, unsweetened coconut flakes in a food processor until creamy. It's also more affordable, since buying coconut butter can be quite expensive. You can find many recipes online for homemade coconut butter.
Once the cookies are completely cool, store at room temperature in an airtight container for up to 4 days. These cookies also freeze well. Be sure to allow an hour or two to thaw before serving.
Helpful Tips
- Use a kitchen scale to weight the spelt flour. If you don't own a scale, whisk the flour to fluff it up, then lightly scoop up with a measuring cup, and level off the top.
- Be careful not to over-mix the dough as this can cause the cookies to become too dense and/or flatten.
- Place the shaped cookie dough at least two inches apart on the baking sheets as the cookies will spread slightly during baking.
- Let the cookies to cool on the baking sheet(s) for about 5 minutes after removing them from the oven so they have time to set. Then use a spatula to transfer to cooling racks.
More Vegan Cookie Recipes
I hope you enjoy this wholesome spelt cookies! If you try the recipe I'd love to hear from you. Comment below, and let us know if you try different nut butters or mix-ins!
Recipe
Spelt Cookies With Chocolate Chips & Peanut Butter
Ingredients
- ¼ cup coconut butter - see Notes
- 3 tablespoon natural peanut butter, 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 roasted unsalted peanuts
- 2½ ounces dark chocolate, chopped
- pinch flaked salt 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
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
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