Peanut "Better" Cookies (wheat-free but not gluten-free)

1 1/4 cup spelt flour (sifted or light spelt)
1 tsp baking powder
1⁄2 tsp baking soda
2 tbsp unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup + 1-2 tbsp natural organic peanut butter
1⁄2 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 tsp pure vanilla extract
3 tbsp organic canola oil

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the 1⁄3 cup of peanut butter with the maple syrup, molasses, and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, stir through, and as it is coming together, stir in the remaining 1-2 tbsp of peanut butter (not completely; leave bits of peanut butter throughout the batter). Place large spoonfuls of the batter on a baking sheet lined with parchment paper, and press with the tines of a fork to flatten gently and give that classic peanut butter cookie look. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove them with a large spatula and transfer to a cooling rack. 

Makes 8-10 medium-large cookies.