Happy Belated National Peanut Butter Cookie Day! Let’s celebrate with these Vegan Chocolate Chip Peanut Butter Spelt Cookies.
I meant to post this yesterday but got caught up in other things. As for baking the cookies, I made them “spur of the moment” on Tuesday when I found the recipe and realized I had everything in the pantry including some spelt flour which I bought for no particular reason.
Vegan Chocolate Chip Peanut Butter — Spelt!
The recipe is from a November/December 2006 issue of Vegetarian Times which I bought at Half Price Books for a dollar. The spelt flour is what drew me in, but I also liked the fact that the cookies’ sweetness comes from maple syrup, peanut butter and chocolate chips.There’s no added sugar, and since the recipe is vegan there are no eggs and you can easily make a full, half, quarter or even eight of a batch!
The cookies are very large, but you can make them smaller and adjust the baking time. Also, while I thought the cookies were very good, I do recommend making a half or quarter batch first so that you’ll know you like them before using 1 1/2 cups of maple syrup. Of you could do what I did and make the first batch with pancake syrup (yes, it works!) before committing to actual maple syrup.
Chocolate Chip Peanut Butter Spelt Cookies — Vegan and Easy!
- 2 1/4 cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups crunchy or creamy sweetened peanut butter softened**
- 1 1/2 cups maple syrup/pancake syrup works too
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips preferably vegan if you want to keep these vegan
- Preheat the oven to 375degrees F. and line a couple of baking sheets with nonstick foil or parchment paper.
- Mix the flour, baking soda, and salt in a bowl and set aside.
- In a mixing bowl, combine the softened peanut butter, maple syrup and vanilla. Stir well, then add the flour mixture and stir until blended. Stir in the chocolate chips.
- Using about 2 tablespoons per cookie, drop mounds of dough onto baking sheets. Flatten slightly and bake at 375 for about 12 to 15 minutes or until cookies are lightly browned and appear set. Let cool completely.
I was reading the poster’s recipe notes and regret adding extra maple syrup. The recipe is perfectly sweet as is—use any unsweetened nut butter and 1.5 cups of maple syrup (no more). I used cashew butter and it turned out great. Highly recommend cashew butter if you want a more classic chocolate chip cookie taste.
I was just thinking about making pb cookies today for someone. I made some “homemade” maple syrup recently (just sugar, water and Mapleline), the boys don’t really like it for pancakes, maybe I’ll try a little for these.
I’m a huge maple syrup lover and look forward to making a quarter batch soon. Six cookies is probably all I should ever bake at any given time!