Almond Butter Spelt Cookies

Almond Butter Cookies

I’m a recipe collector; I have such a huge collection, I probably need two lifetimes to get through everything I want to make.
It’s an ever growing collection and it’s not all in one place, there are those bookmarked, some starred in Google Reader, several on Springpad, scraps of paper and magazine clippings, etc.
Some recipes I’ve had for years and I’m yet to try, some I keep just for sentimental reasons; and the others I keep going back to.
These almond butter spelt cookies… I had for a few months before finally making them, I kept forgetting to buy tahini.
The original recipe has peanut butter but I’m more of almond butter fan – plus I have a giant jar of almond butter that needs expending.

Spelt Cookies

I found the recipe on Green Kitchen Stories, a food blog I absolutely adore.
I’ve been cooking through the site, it’s mostly healthy vegetarian with awesome photography, and I love that their little girl is also called Elsa.
I also like these cookies very much; they’re as wholesome as they come and awesome, they’re made with spelt flour without eggs, butter or sugar.
They taste surprisingly good, and wonderful with coffee or tea.

Almond Butter Tahini
Oven Ready Spelt Flour for Cookies

Almond Butter Spelt Cookies (from Green Kitchen Stories)

  • 2 cups spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup almond butter
  • 1/3 cup tahini
  • 1/2 cup maple syrup
  • 1/3 cup olive oil
  • 1 1/2 teaspoon vanilla extract


  1. Set the oven to 350F.
  2. Mix 1.5 cups of the spelt flour with baking soda, and salt in a large bowl.
  3. In a separate bowl, combine almond butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined.
  4. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. Add some more flour if dough is too loose.
  5. Drop heaping spoonfuls onto parchment-lined baking sheet.
  6. Press down on each one gently with the back of a fork.
  7. Bake for 10-12 minutes, don’t over bake or they will be dry.
  8. Let them cool for few minutes and transfer to a cooling rack.
  9. Enjoy!



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