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Craving a delicious SCD peanut butter cookie? I hope you are, because this one is a keeper!  Since being on the SCD I've enjoyed peanut butter brownies, but have not run across a truly satisfying peanut butter cookie. So I set out to make one that could fulfill my fond childhood memories. My Mom used to make our pastor's wife's delicious peanut butter cookie recipe for parties, camping trips, holidays. . . or just because. It has always been one of my Dad's favorite kinds. We all enjoyed those crunchy cookies with that classic criss-cross design! After creating and re-working my recipe several times, this one definitely hits the spot for me, and I think it will for you too!  Erin's Best SCD Peanut Butter Cookies Ingredients 1 1/2 cups almond flour 1/4 cup coconut flour 2 teaspoons baking soda 1/4 teaspoon salt 1 egg 2 teaspoons vanilla (vanilla, water, & alcohol only) 2/3 cup peanut butter (peanuts & salt only) 2/3 cup honey 3/4 cup chopped unsalted peanuts Directions Stir dry ingredients together in a large bowl. Add wet ingredients and mix together. Because the dough is so sticky, stir by hand if needed, using a strong spatula. Add peanuts and stir well. Roll dough in balls and place on cookie sheets lined with parchment paper. Use a fork to make a criss-cross design. Clean the fork in a bowl of water between every one or two cookies to prevent sticking. Bake at 320 degrees F for 10-12 minutes, until edges are golden brown.  And now. . . let those memories flood your taste buds! :-) Enjoy!
~ Erin
10 Comments
Fray
3/1/2016 05:23:28 am
Can I omit the peanuts?
Erin @ MyThrivingKitchen
3/1/2016 06:45:47 am
Hi Fray, I think you could; they just give the cookie a nice crunch. Let me how they turn out!
Lana
4/18/2016 01:26:01 pm
I just made these. They are fabulous! Thank you. Just wait until my husband gets home. Mmmmm.
Erin @ MyThrivingKitchen
4/18/2016 03:10:19 pm
Great! So glad you enjoyed them! I realized they have a nice crunch when I store them in the freezer, so you might try that if you want some more crunch. :)
Lana
4/19/2016 06:09:39 am
You read my mind. My husband wished they were more crispy - so in the freezer they will go.
Erin @ MyThrivingKitchen
4/20/2016 12:45:48 pm
That's a great tip - thank you! I'll have to try that next time.
Lana
4/20/2016 07:44:37 pm
Just to be clear, I didn't bake the peanut butter cookies for the extra 2 hours, I did that with the butter pecan cookies. Maybe it would work for the peanut butter cookies too but I wouldn't want you to try it, have them be horrible, and blame me. LOL
Lana
5/4/2016 11:19:43 am
I just wanted to let you know that I had some of these cookies in the freezer from a week ago when I made them. I wanted to see if I could crisp them up like I did with my butter pecan cookies. So, I put them on a cookie sheet and baked them in the oven at 170 F for 1 hour and 45 minutes. Now THIS gives you cookies with a crunch! They are fabulous. I can't keep my husband away from them. It totally transforms their texture and will be the only way I make these from now on. I just thought you'd like to know! :-)
Erin @ MyThrivingKitchen
5/4/2016 03:16:54 pm
Wow, I've got to try that! Thanks for trying it out and sharing! :)
Lana
5/4/2016 05:28:26 pm
You won't be sorry. Your comment will be posted after it is approved.
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AuthorHi! I'm Erin, from over at NoMoreCrohns.com. I know firsthand the healing power of food, and I love to share delicious recipes with you! While everything I make is free of gluten, grains, lactose, and refined sugar, none is short on flavor! It is flavor first for good health here. Enjoy. MyThrivingKitchen.com and NoMoreCrohns.com are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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