- 1 cup white spelt flour, sifted
- 1/2 cup whole wheat spelt flour, sifted
- 1/2 cup cocoa (unsweetend), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup cane sugar
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla
- 2 organic eggs
- 100 g dark chocolate (70% cocoa content), roughly chopped
- walnut, chopped
Preheat the oven to 170C (350F). Line the baking sheet with parchment paper and set aside.
In a bowl mix together the dry ingredients: flours, cocoa, baking soda and salt. In another bowl cream butter with cane sugar, then stir in peanut butter and mix until fluffy and light (you can also taste it, it’s so yummie ). Add vanilla, eggs and mix until combined. Add the dry ingredients to the wet and mix until combined. Stir in the chocolate and the walnut.
Take two teaspoons of the dough, form a ball and place on the prepared baking sheet. Flatten the ball slightly, then repeat with the remaining dough. Bake for 10-15 minutes at 170C (350F).