Peanut Butter Spelt Cookies

    Recently I've been aware that I should start thinking of ways to lessen my dependence on sugar. I've got to a stage where if I open a pack of biscuits, I will eat the whole lot. If I open a bar of Dairy Milk, I will eat the whole lot...and I'm talking about a big bar, daily! 

   I can't pretend to know a whole lot about refined sugars vs. naturally occurring sugars. But, I'd like to think that baking with naturally sweet ingredients can be just as tasty. I'd like to be a little more aware of ingredients and to have the knowledge to chose the healthier option - not always, of course! I love a treat from my favourite Bea's or the odd bar of Dairy Milk.

   I searched online for some cookie recipes that used ingredients I already had in the cupboard. I'm not very good at using up things, especially as the first time I've ever had tahini was in halva flapjacks I made recently. What else am I meant to use it for? So when I came across this recipe on Sweetest Kitchen, I got my apron on straight away and got mixing.

   These cookies use wholegrain spelt flour which is known as being much easier for your body to digest than regular flour due to its high water solubility. Its also rich in fibre, protein, complex carbohydrates, vitamins and minerals. I've only ever baked with spelt twice before, some bread and lemony hazelnut and blueberry muffins, so after baking these cookies I'm excited to try it in more recipes.

Peanut butter spelt cookies
(Adapted from Sweetest Kitchen)
     195g wholegrain spelt flour
     1 tsp bicarbonate of soda
     1 tsp sea salt
     185g natural peanut butter
     60g hulled tahini
     50g pure maple syrup
     60g margarine
     1 1/2 tsp vanilla extract
     Few drops of almond milk
     Handful of unsalted peanuts
  • Heat the oven to 180 degrees and line a baking tray with greaseproof paper.
  • Mix the spelt flour, bicarbonate of soda and sea salt in a large bowl.
  • In a separate bowl combine the peanut butter, tahini, maple syrup, margarine and vanilla extract.
  • Pour the peanut butter mixture into the flour mixture and fold to combine.
  • I added a few drops of almond milk to help combine the mixture and added some peanuts to add crunch to the cookies.
  • Drop small rounded balls of dough onto the baking tray and give a little squish with your palm to flatten.
  • Bake for 10 - 15 minutes, until slightly soft. They will harden as they cool.
As I love salt and sweet flavour combinations I decided to top these with a drizzle of melted cacao...not as bad as my usual slab of Dairy Milk!

   If anyone has any healthy recipes to recommend then I'd love to try? How shall I use the rest of my spelt flour and tahini?

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