SCD Peanut Butter Cookies

I never really had a sweet tooth until I got pregnant, and both times it ended up being what I craved throughout the pregnancy (and the craving didn’t go away afterwards).  I used to be a ‘cheese and crackers’ as a snack girl but these days I’m all about a cup of tea and a biscuit!  These Peanut Butter Cookies really fulfil that sweet craving and the best part? they are SCD diet friendly meaning no grains or refined sugar!  They are sweetened with honey and full of good fats from almond flour and peanut butter!

So how to make these Grainfree Peanut Butter Cookies?

Start by preheating your oven to 180C (350F) and lining a baking tray with parchment (greaseproof) paper.

In a bowl, mix together the peanut butter, honey, eggs, ground almonds, vanilla essence and bicarbonate of soda until thoroughly combined.

Optional – If you’re adding peanuts/raisins/chocolate chips or anything else, add them at this stage and stir well to mix them through.

Spoon the mixture onto the parchment-lined baking tray – you want about a tablespoon of mixture for each cookie.  Make sure there is enough space between the cookies for them to spread out a bit.  The mixture will be very sticky so you may need to dip your finger in water and use it to flatten the batter a bit so it’s not such a ball shape and more of a cookie shape.  About half a centimetre thick is perfect.

Bake the peanut butter cookies in the oven for 10 minutes for a gooey cookie or 12-14 minutes for a slightly firmer cookie.  Make sure to check them often as nut butter can burn quite easily – you want to take them out when the top is golden brown.

They may be quite gooey still when you try and remove them from the baking tray so use a palette knife or a fish slice.  They will firm up as they cool.  Lay them on a wire rack to chill (if you can wait that long) or eat them warm straight from the oven.

If you like a bit of crunch in your cookie you could always add in some extra ingredients.  I like to use whole peanuts and I’ve also made them by adding a cup of raisins to the batter as well.  They came out absolutely delicious and I highly recommend them, or you could try some 100% cacao chips! Whatever takes your fancy!

These little flavour bombs got me through the crazy newborn stage after I’d had Nellie.  Full of flavour and good fats I could eat them with one hand (and as any new mum knows, that’s all you’ve got most of the time).  They kept my energy up and were a delicious treat. You can store them in an airtight container for up to a week (If they last that long!). They’re also amazing served with a big scoop of banana ice cream!!

If you like these cookies, give my Cinnamon and Raisin Cookies or my Chewy Chocolate Chip Cookies a try too!

Peanut Butter Cookies

Delicious grainfree, glutenfree & refined sugarfree peanut butter cookies

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Snacks

Cuisine American

Servings 24 cookies

Ingredients

  

• 450 g peanut butter 1 3/4 cups
• 170 g honey 1/2 cup
• 2 eggs
• 80 g ground almonds 3/4 cup
• 1 tsp vanilla essence
• 1/2 tsp bicarbonate of soda

Optional

• 150 g peanuts 1 cup
• 150 g raisins 1 cup

Instructions

 

• Preheat the oven to 180C (350F) and line a baking tray with parchment paper.
• Add the peanut butter, ground almonds, honey, eggs, vanilla essence, and the bicarbonate of soda to a mixing bowl and stir to combine thoroughly.
• (Optional step) Add the peanuts, raisins, or both, and stir through the mixture to ensure they are evenly distributed.
• Scoop out tablespoons of the mixture and place on the parchment paper lined baking tray (you may need two of these to allow the cookies enough space).
• Flatten the cookies to around half a centimetre thick and shape them into a circle.
• Bake for around 10-15 minutes until the edges turn golden brown. (Less for a squidgy cookie, more for a firmer cookie but watch them continuously to make sure they don't burn.)
• Remove from the oven a place on a wire rack to cool and firm up.

Keyword Cookies, Glutenfree, Grainfree, Paleo, Peanut Butter, SCD, Sugarfree

ALLERGY & DIETARY INFORMATION FOR PEANUT BUTTER COOKIES

This recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined Sugar-Free.  It’s also suitable for Paleo, SCD, Vegetarian & Low Carb diets.

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