Peanut Butter Chocolate Chip Cookies with Spelt Flour

If you know me, you know I'm nuts about peanut butter (even though they are NOT a nut!)...  And I am never far from a batch of peanut butter cookies!  As a matter of fact, as I've gone through phases of eliminating flour and refined sugars, the recipe has changed with me.  For a while, I adjusted the recipe and made the cookies with almond flour and honey (recipe here).  Then I discovered spelt, a more ancient grain in the wheat family, less altered then our wheat berry flour and easier to digest.  And while I try to stay away from cane sugar, I think some raw sugar, in moderation, can be ok and add a lot to the flavor and consistency.

This recipe is a winner for my family.  I really enjoy this recipe because when we eliminated processed sugars from our diet I became very sensitive to sweeteners and this cookie has just the right amount.  

I freeze the dough in balls (unlike the almond flour version, this dough freezes harder and it is near impossible to form into balls after it is frozen), as I've grown accustomed to doing these last few years, and that allows me to have my nightly treat with my husband after the kids go to bed without having cookies everywhere and available during the day for me to munch on!

Enjoy!

Peanut Butter Chocolate Chip Cookies with Spelt Flour

1 cup salted butter, softened

1/2 cup honey

1/2 cup raw sugar

1 cup creamy, unsalted & unsweetened peanut butter (no sugar!)

2 eggs

1 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

2 ½ cups spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

3 cups chocolate chips

In large bowl, beat butter until creamy. Add sugar and honey and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand). Reduce speed to medium-low and add in peanut butter, beating until fully incorporated, beat in eggs, then vanilla and almond extract. Reduce speed to lowest setting or gently stir by hand; gradually add in the dry ingredients starting with the salt, baking powder and soda, then the flour; scraping sides of mixing bowl as necessary, and beating just until incorporated; do not overmix. Fold in chocolate chips, then transfer to a freezer-safe container in small balls and place in freezer.

When ready to cook, preheat the oven to 350.  If dough is thawed, cook for approximately 8 minutes.  If frozen, about 10-12 minutes or until golden brown (the center will be a bit soft, so for cookies that are more cooked, I'd lower the temp to 325 and cook them a few minutes longer).