I rarely make Specific Carbohydrate Diet (SCD) cookies because I find it hard to get a good texture. Usually they’re too soft or just not all that cookie-like. Being in the mood for peanut butter cookies, I decided to give making them a try. In the past few years I’ve discovered that decreasing the amount of honey used makes for a better texture to baked goods. Honey tends to make things soft and sticky.
These cookies are only lightly sweetened – something I’ve gotten used to over the years, but the texture is the most cookie-like I’ve come up with. The other secret, I think, is adding a little cashew butter. Cashew butter seems to provide the right texture to baked goods. I’ved used it when making muffins in the past, but this is the first time I’ve used it with cookies.
These cookies are soft, but they are more firm than cookies I have made in the past. You can nevrer get the exact texture granulated sugar provides, but these are pretty close to the traditional cookies I remember making in the past.
SCD Peanut Butter Cookies
Grain-free, gluten-free, sugar-free
- 1 cup peanut butter (SCD-no sugar)
- 1/2 cup cashew butter (SCD-no sugar)
- 1/2 cup almond flour
- 2 large eggs
- 1/4 cup honey
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
Pre-heat oven to 350 degrees
Add all ingredients to a large mixing bowl
Beat at medium speed for about 2 minutes until dough is thick and starts to form a ball
Line baking sheet with parchment paper
Place dough evenly on baking sheet in one-inch balls
Flatten each ball with the back of your spoon to flatten. Cookies don't spread out so you should make them the size you want
Press fork prongs lightly in the middle of cookie to make the traditional lines if desired
Bake for 10 - 12 minutes until the cookies are firm and the bottom is golden brown
Cool on wire rack for about 10 minutes before serving or storing