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.


1 cup Peanut Butter

1/2 cup unsalted butter, softened

3/4 cup honey

2 eggs

1 1/2 cup almond flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon


Cream peanut butter, butter, and honey in mixing bowl until smooth.  Add eggs one at a time and beat for about 1 minute. Combine dry ingredients in a small bowl, then slowly add them to the wet ingredients until blended.

Drop spoonfuls of dough onto a lightly greased cookie sheet. Bake at 350° for 10 minutes, or until browned on edges.

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