Peanut Butter Spelt Cookies

Last weekend I asked Sam what kind of lunch dessert he wanted for the week. When I pack our lunches I always include some sort of dessert- a cookie, a muffin, or an oatmeal bar, usually. He said he wanted peanut butter cookies, so I decided to play around with it and come up with a healthier peanut butter cookie. These turned out really, really well! I'm thinking of messing with it some more to find a gluten-free version to make for my dad. I made a small batch since I wasn't sure how they would turn out, but double the recipe to feed a crowd.

Peanut Butter Spelt Cookies
Prep time: 5 minutes
Bake time: 8-10 minutes

Makes 8 cookies

• 1/2 c. natural peanut butter
• 1/4 c. spelt flour
• 2 T white sugar
• 2 T brown sugar
• 2 T agave nectar
• 1/2 t vanilla extract
• 1 t baking soda
• 1-2 T non-dairy milk (I used 1 T of almond milk. The amount of liquid you need will vary based on the moisture in the peanut butter you use)

1. Preheat oven to 350. Line a baking sheet with a Silpat or parchment paper.
2. Combine all ingredients in a bowl and mix well. A stand mixer comes in handy here since it's a pretty thick dough,
3. Roll generous tablespoons of dough and place them on the cookie sheet. Flatten slightly, or make criss-crosses in them with a fork.
4. Bake 8-10 minutes, until the edges start to look dry.

According to the nutrition analysis on Calorie Count, each cookie has 148 calories, 4.6 grams of protein, and 1.5 grams of fiber. Not bad!