SCD Recipe: Peanut Butter & Jelly Cookies

1 1/2 cups Almond Flour – sift once
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1 cup SCD Peanut Butter (no salt, no sugar – I used just ground up peanuts)
1 tsp pure vanilla extract
2 tbsp softened butter
2 eggs
1/2 cup honey
SCD Legal Jam – or pureed fruit will work if it is very thick

Mix dry ingredients in a large bowl. In a separate bowl combine all the wet ingredients (including peanut butter) until very well mixed. Add the dry ingredients to the wet. Stir to mix well. Refrigerate dough for at least thirty minutes.

Pre-heat oven to 325 degrees.

Line a cookie sheet with parchment paper. Spoon dough by tablespoon fulls onto cookie sheet and flatten slightly. Put a little jam in the center of each cookie. Bake for 10-12 minutes. Cookies will still be soft. The bottom should be a golden dark brown. — Note – when I last made them I made the cookies kind of big, and I ended having to bake them for about 22 minutes.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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