Odlums Spelt Crunchy Peanut Butter Cookies`


200g/7oz Odlums Spelt Wholemeal Flour

1 Level Teaspoon Odlums Bread Soda, sieved

Pinch of Salt

200g/7oz Kelkin Crunchy Peanut Butter

2 Tablespoons Buckwud Maple Syrup

1 Teaspoon Goodall’s Vanilla Extract

75g/3oz Coconut Oil (melted & cooled)

 Makes : 24 Cookies


  1. Pre heat oven to 180°C/350°F/Gas 4. Prepare 2 baking trays, by lining with baking parchment.
  2. Combine flour, bread soda and sea salt in a bowl.
  3. In another bowl, mix together peanut butter, maple syrup, vanilla and coconut oil.
  4. Pour liquid mixture over dry ingredients and gently mix to form a dough.
  5. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking!). Gently press each ball with the back of a fork.
  6. Bake for approx. 10 min., until golden brown.
  7. 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 them fresh.

Tip : For a lighter cookie, use Odlums Spelt Plain Flour! For less crunch, use Kelkin Smooth Peanut Butter!