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.
Ingredients
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
Directions
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.
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!
The recipe is supposed to be nut free and will not work using almond meal or flour