I don’t make SCD cookies (or any cookies for that matter) often, because I have a hard time getting them to come out right. I have some failed attempts I have never shared on these, but at last I thought these came out good!

They don’t have the usual texture of peanut butter cookies (hard to do without granulated sugar I think), but they do have a soft cake-like texture that is really nice.

These make a great pick-me-up snack or can even be a breakfast accompaniment – fruit, peanut butter, and lightly sweetened – that’s okay for breakfast, right?

I’m not an expert at marbling, but I was pretty happy with the contrast. Maybe some of you will be able to do better with that.

Cherry Peanut Butter Marble Cookies

Print Recipe

Servings	Prep Time
14 cookies	15 minutes

Cook Time	Passive Time
12 minutes	30 minutes

Servings Prep Time 14 cookies 15 minutes

Cook Time Passive Time 12 minutes 30 minutes

Cherry Peanut Butter Marble Cookies Print Recipe Servings Prep Time 14 cookies 15 minutes Cook Time Passive Time 12 minutes 30 minutes Servings Prep Time 14 cookies 15 minutes Cook Time Passive Time 12 minutes 30 minutes

Ingredients

• 1 cup cherries (pitted) thaw if using frozen
• 1 cup peanut butter (no sugar) sub almond or cashew butter for Paleo
• 1/2 cup honey
• 2 large eggs
• 1 medium ripe banana
• 1/2 tsp lemon juice
• 1 tbsp pure vanilla extract
• 1/4 cup almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp sea salt

Servings: cookies

Instructions

1. Puree cherries until smooth (I used a hand blender for this) and set aside
2. Add peanut butter, honey, eggs, banana, lemon juice, and vanilla to a large bowl
3. Stir until everything is well combined (you can pre-mash the banana ahead of time, but if it's really ripe you probably won't need to)
4. Add almond flour, coconut flour, baking soda, cinnamon, and sea salt to the peanut butter mixture and stir until combined
5. Remove one cup of the batter to a smaller bowl
6. Stir in pureed cherries until well mixed
7. Marble in the cherry batter to the bigger bowl of batter by pouring in a little and using a knife to marble it through
8. Place dough in refrigerator for 30 minutes (or longer)
9. Preheat oven to 350 degrees
10. Line baking pan with parchment paper
11. Spoon dough by heaping tablespoons onto baking sheet leaving about 1" in between cookies
12. Bake for 12 - 15 minutes until cookies feel soft to the touch and bounce back when pressed on the top. They shouldn't seem wet
13. Cool on pan on wire rack for 15 minutes
14. Slide parchment paper with cookies onto wire rack and cool completely
15. Store in refrigerator

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Recipe shared on Gluten-free Fridays

SCD Recipe: Cherry Peanut Butter Marble Cookies photo credit: Sherry Lipp

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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.

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