Simple Peanut Butter Cookies
Simple peanut butter cookies - Popular with young and old
Healthy, because
Even smarter
Nutritional values
Sports fans and veggie fans take note: Peanut butter consists of more than a quarter of vegetable protein, which, together with magnesium and potassium, contributes to strong muscles. Compared to the popular wheat spelt scores and has a higher proportion of vitamins and minerals and more high-quality protein.
You can vary simple peanut cookies in many ways: You can replace the creamy peanut butter with crunchy peanut butter, and if you like, you can also refine the simple peanut cookies with a little vanilla or cinnamon. You don't like peanuts at all? No problem: Just use almond butter, cashew butter, or sunflower butter instead of peanut butter.
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 ½ ozs soft butter
- 3 ½ ozs natural peanut butter
- 4 ¼ ozs Raw cane sugar
- 1 pinch salt
- 1 egg
- 3 ½ ozs Spelt flour (Type 630)
- 6 ozs Whole Grain Spelt Flour
Preparation steps
Cream butter with peanut butter, sugar and 1 pinch of salt. Add egg and stir in. Sift both flours over it and knead into a smooth dough. Form into 2 logs and chill covered for about 30 minutes.
Cut the logs into 15 slices each, place them on a baking sheet lined with baking paper, and carefully press in a grid pattern with the back of a fork. Bake cookies in preheated oven at 180 °C / 350 °F for approx. 15 minutes until light golden brown. Let cool completely on a wire rack.
