SCD cookies have always been a tough one for me to get right. A lot of the time I haven’t found them satisfying – there’s just something about the texture of cookies made with granulated and brown sugar that is so good. After tons of experimentation I came up with this Peanut Butter Cookie recipe about a year ago.
It’s one of my most popluar recipes. I love peanut butter and those cookies have a nice chewy texture with a crisp bottom. Recently, someone asked me about making cashew butter cookies. You can make the peanut butter cookie recipe using any nut butter so I decided to take things further and come up with a new recipe.
I’ve always been one to try to combine flavors and stuff desserts with as many tasty add-ins that I can. Like when I would get sent to the store to get ice cream (back in those days that I could do that) I would get the one that had the most stuff in it – candy, fruit, nuts, swirls, etc.
I put that same love of variety into these cookies and these monster cookies were born. They’re so flavorful – dates, nuts, raisins, and just a hint of spice – don’t skip the ginger if you don’t have to!
Give them a try and let me know what you think.
Ingredients
- ½ cup cashew butter (no sugar or additives)
- 1 large egg at room temperature
- ¼ cup butter – sightly softened
- ¼ cup honey
- 1 tsp pure vanilla extract
- 2 tbsp date nectar (if you don't have, use more honey instead)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ cup shredded coconut
- ¼ cup raisins
- ¼ cup chopped dates (don't buy pre-chopped)
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F
- Add cashew butter, butter and egg to a large bowl or bowl of stand mixer
- Beat on high speed for one minute
- Add honey, date nectar, and vanilla
- Beat on high speed for another minue until everything is well combined
- Add almond flour, coconut flour, baking soda, salt, cinnamon, and ginger
- Mix on medium speed for 1 – 2 minutes until all ingredients are combined
- Stir in shredded coconut, raisins, dates, and walnuts
- Line a baking sheet with silicon liner or parchment paper
- Scoop batter by heaping tablespoons about an inch apart on baking sheet
- Flatten cookies with back of spoon so they are about a ¼ to ½½ inch thick (cookies don't spread out much)
- Bake for 10 – 12 minutes until cookies are golden on the bottom and not doughy on top
- Cool on wire rack
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