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.


Peanut Butter Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 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


  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.


  • Tatiana

    I just finished making these, but I used Trader Joe’s Almond Meal because that is what I originally bought. My cookies spread out on the pan instead of staying in a heap like yours. Using the Trader Joe’s is the only thing i could think would be the problem. Do you have a suggestion as how to fix it?
    FYI: I could eat this cookie batter by the spoonful it is so good!

    • Sandra Brigham

      Your recipe calls for almond flour though!

      • Julie

        That is an odd response to Tatiana’s question….that the recipe is nut free when it calls for peaNUT butter and ALMOND flour…both nuts. Help?

        • Against All Grain

          So sorry, I thought this question was in regards to a new ‘peanut’ butter cookie recipe that is on my site where I use sunbutter to make it nut free.

  • Erica

    You can chill the dough balls on the cookie sheet in the freezer for 10-15 minutes to prevent them from spreading as much. At least that’s what I do with cookie cutter sugar cookies.

  • Therese Livermore

    I made this recipe yesterday. I used almond flour as the recipe instructed. I had the same problem with the cookies spreading out too much. I had flat cookies that tasted great. I tried freezing the dough prior to baking and it made no difference in how they turned out. Any suggestions?

    • Against All Grain

      These do spread quite a bit. You could add a little extra flour if you don’t like them flat

  • Kathy Stockbridge

    Love your recipes and am wondering if you have ever thought about making a gluten free/low carb peanut butter and jam bar? I would love to find a good recipe for those! I have tried to come up with some on my own, but my ability to accurately substitute ingredients hasn’t worked very well!

    • Against All Grain

      I actually haven’t but I’ll keep it in mind!