3
Jan

Peanut Butter Cookies

During the holidays, it’s pretty hard as an SCDer to stick to the plan. To help with my propensity to cheat and go off the diet, I played around with an existing PB Cookie recipe and substituted SCD friendly ingredients. If you’ve never baked with almond flour before, I’ll warn you that the consistency of the batter/dough doesn’t always look correct, but ends up baking up just great!! Make sure you buy Peanut Butter that has no sugar added (ingredients should read ONLY peanuts and salt). I love Trader Joe’s organic.


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Peanut Butter Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 1 cup Peanut Butter
  • ½ cup unsalted butter, softened
  • ¾ cup honey
  • 2 eggs
  • 1½ cup almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon

Instructions:

  1. Cream peanut butter, butter, and honey in mixing bowl until smooth.
  2. Add eggs one at a time and beat for about 1 minute.
  3. Combine dry ingredients in a small bowl, then slowly add them to the wet ingredients until blended.
  4. Drop spoonfuls of dough onto a lightly greased cookie sheet.
  5. Bake at 350° for 10 minutes, or until browned on edges.