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Peanut Butter Bacon Fat Spelt Cookies

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

  • 200 g Semi-solid bacon fat
  • 200 g Organic crunchy peanut butter
  • 200 g Raw sugar
  • 100 g Coconut sugar or brown sugar
  • 2 Large eggs, room-temperature
  • 2 tsp Vanilla extract
  • 280 g Refined spelt flour
  • 2 tsp Baking soda
  • Raw sugar for rolling

  1. Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
  2. Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
  3. Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
  4. Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
  5. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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