Crunchie peanut butter cookies

Wed, 27 September 2017

This week resident chef Catherine Leyden bakes up scrumptious spelt crunchie peanut butter cookies.

Ingredients

200g/7oz Odlums Spelt Wholemeal Flour

1 level teaspoon Odlums Bread Soda, sieved

Pinch of Sea Salt

200g/7oz Kelkin Crunchy Peanut Butter

2 tablespoons Buckwud Maple Syrup

1 teaspoon Goodall's Vanilla Extract

75g/3oz Coconut Oil, melted & cooled

 

Method

Preheat oven to 180°C/350°F/Gas 4.

Prepare 2 baking trays, by lining with baking parchment.

Combine flour, bread soda and sea salt in a bowl.

In another bowl, mix peanut butter, maple syrup, vanilla and coconut oil together.

Pour liquid mixture over dry ingredients and gently mix to form a dough.

Put teaspoonfuls of the mixture onto the baking sheet, leaving space for spreading during baking.

Gently press each ball with the back of a fork.

Bake for approx 10 min until golden brown.

When baked, allow to set for approx 5 mins.

Transfer to a wire tray to cool.

When completely cold, store in an airtight container to keep fresh. 

Makes 24 cookies. For a lighter cookie, use Odlums Spelt Plain Flour. For less crunch, use Kelkin Smooth Peanut Butter