Savoury Spelt Cookies with Cheddar & Peanut Butter are buttery, crumbly, crunchy, and chewy all at once! They’re healthier than your average cookie and are sugar-free.
Table of contents
Introduction
I was recently flicking through The Women’s Institutes’ book of 650 Favourite Recipes (1980) when I stumbled across Nutty Cheese Biscuits in the Prize Winners section.
The recipe looked really easy, but I felt I could make it healthier with a few tweaks.
I remember being taught in Home Economics back in the 80s that polyunsaturated margarine was healthier than butter, and I fell for it at the time.
My classmate had none of it, so I’d love to find her and tell her she was right!
So I substituted margarine for butter, plain all-purpose flour for spelt flour, and peanuts for 100% crunchy peanut butter.
The result was a totally delicious, cheesy cookie that reminded me of shortbread!
The Benefits of Savoury Spelt Cookies with Cheddar & Peanut Butter
Apart from being utterly delicious, here are some reasons you should make these cookies:
- Sugar-free, so healthier than sugary cookies.
- No ultra-processed ingredients (UPFs) like palm fat or margarine.
- Using spelt flour instead of white flour avoids added synthetic folic acid (which becomes law on 13 December 2026). As an Ancient grain, spelt is exempt. Some people can’t tolerate folic acid.
How to Make Spelt Cheddar Peanut Butter Cookies
Ingredients
- Cheddar Cheese: use extra mature cheddar (sharp cheddar) for the best flavour. Organic cheddar would be even better.
- Crunchy Peanut Butter (100% peanuts): for added crunch. My One Ingredient Crunchy Peanut Butter recipe is ideal!
- Butter (softened): I use organic unsalted butter that I always leave in a butter dish on the counter; you can also use salted butter.
- White Spelt Flour: I use Dove’s Farm Organic Spelt Flour.
- Original (English) Mustard Powder: I use Colman’s.
- Wholegrain rolled oats: I use Flahavern’s Organic Jumbo Oats, but smaller porridge oats will suffice.
Equipment
No specialist equipment is needed to make these cookies:
- Digital scales
- Cheese grater
- Measuring spoons
- Wooden spoon
- Electric hand mixer (optional)
- Large bowl
- Large baking sheet
- Baking paper (parchment paper)
- Cooling rack
Summary of Instructions
Find the full instructions in the recipe card at the bottom of this page.
- Preheat the oven to 180°C, 160°C fan, 350°F, or gas mark 4 and line a large baking sheet with baking paper.
- Cream the grated cheddar, peanut butter, and butter together in a mixing bowl.
- Sift in the flour and mustard powder, add the rolled oats, and mix in with a wooden spoon.
- Once a rough dough forms, lightly knead into a dough ball.
- Pull off walnut-sized pieces of cookie dough and roll into 20 balls.
- Place the balls on the prepared baking sheet about 4cm apart, then flatten using your knuckle or a fork.
- Bake for 20 minutes.
- Allow to cool for a couple of minutes before transferring to a cooling rack.
Additions and Substitutions
Once you’ve mastered the original recipe, try adding:
- 2 teaspoons of Marmite, or to taste. Cheddar and Marmite are a delicious combination.
- A pinch of cayenne pepper for a spicy kick.
- Parmesan cheese instead of Cheddar or a combination of the two.
- Wholemeal spelt flour instead of white spelt, or a combination of the two for extra dietary fibre and an earthier flavour.
- Smooth peanut butter instead of crunchy.
- Almond butter or cashew butter instead of peanut butter.
- 3 teaspoons of Dijon or mustard of your choice instead of English mustard powder.
Serving Suggestions
There are so many occasions you can serve these savoury spelt cookies:
- Part of a cheeseboard.
- With a bowl of soup instead of bread.
- A healthy snack.
- With nibbles at a drinks party.
- An appetiser.
- Work lunchbox (not school due to peanut allergies).
- Perfect treat after school.
- Bonfire night party food.
- Picnic food.
- A finger food buffet.
- Breakfast on the go.
More Spelt Flour Recipes
Spelt flour is known for its delicious earthy, nutty flavour and being more nutritious than white flour.
Here are more ways to enjoy this wonderful ancient grain:
- Spelt Scones
- Easy Spelt Yogurt Flatbread
- Spelt Banana Bread
- Quick & Easy Spelt Butternut Squash Cake
- Apple & Chocolate Spelt Swiss Roll
- Spelt & Wholemeal No-knead Loaf
Frequently Asked Questions
These savoury cookies are best enjoyed the day they’re baked but will keep in a biscuit tin or airtight container for up to 3 days.
Yes, freeze in a Ziploc bag, being sure to remove excess air. Then thaw for a few minutes at room temperature.
Yes, freeze on a tray, then place in a Ziploc bag. Thaw on a baking sheet before pressing and baking.
Conclusion
I’m sure you’ll love these Savoury Spelt Cookies with Cheddar & Peanut Butter.
My daughter gave them 10/10 when she stepped into the kitchen and sampled one after work!
They combine the buttery texture of shortbread with the added crunch of peanut butter and the satisfying chewiness of oats.
Best of all, they’re healthier than any shop-bought cookies, biscuits for cheese, or oat cakes, which all seem to include palm oil these days.
Pin Savoury Spelt Cookies with Cheddar & Peanut Butter for later:
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Savoury Spelt Cookies with Cheddar & Peanut Butter
Equipment
- Digital scales
- Cheese grater
- Set of measuring spoons
- Wooden spoon
- Electric hand mixer optional
- Large bowl
- Large baking sheet
- Baking paper (parchment paper)
- Cooling rack
Ingredients
- 100 g extra mature Cheddar cheese grated
- 100 g 100% crunchy peanut butter
- 100 g butter softened
- 100 g white spelt flour wholemeal spelt flour or a mix
- ½ tsp English mustard powder
- 75 g wholegrain rolled oats porridge oats, I used jumbo organic
Instructions
- Preheat the oven to 180°C, 160°C fan, 350°F, or gas mark 4 and line a large baking sheet with baking paper.
- Cream the cheddar, peanut butter, and grated cheddar in a mixing bowl with a wooden spoon or electric hand mixer.
- Sift in the flour and mustard powder, add the rolled oats, and mix in with a wooden spoon.
- Once a rough dough forms, lightly knead into a dough ball.
- Pull off walnut-sized pieces of cookie dough and roll into balls. Aim for 20 balls*. You may need to adjust the size of your dough balls at the end.
- Place the balls on the prepared baking sheet about 4cm apart, then flatten using your knuckle or a fork. Press down twice, with the second press at a 90-degree angle to the first.
- Bake for 20 minutes or until the edges start to turn golden.
- Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
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