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.
- 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
- Puree cherries until smooth (I used a hand blender for this) and set aside
- Add peanut butter, honey, eggs, banana, lemon juice, and vanilla to a large bowl
- 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)
- Add almond flour, coconut flour, baking soda, cinnamon, and sea salt to the peanut butter mixture and stir until combined
- Remove one cup of the batter to a smaller bowl
- Stir in pureed cherries until well mixed
- Marble in the cherry batter to the bigger bowl of batter by pouring in a little and using a knife to marble it through
- Place dough in refrigerator for 30 minutes (or longer)
- Preheat oven to 350 degrees
- Line baking pan with parchment paper
- Spoon dough by heaping tablespoons onto baking sheet leaving about 1" in between cookies
- 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
- Cool on pan on wire rack for 15 minutes
- Slide parchment paper with cookies onto wire rack and cool completely
- Store in refrigerator
Recipe shared on Gluten-free Fridays
SCD Recipe: Cherry Peanut Butter Marble Cookies photo credit: Sherry Lipp
Sherry Lipp
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Made these last night and they were delicious! I added a little more coconut and almond flour and switched out the peanut butter for almond butter~
Thanks for this recipe!
What can I use in place of the banana? I am allergic to bananas.