Peanut Butter Cookies (SCD, GAPS, grain-free, dairy-free, refined sugar-free)

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Last Updated on March 30, 2023

These peanut butter cookies are delightful.  They’re so yummy and quick to make, before I know it, I’ve lost count as to how many I’ve popped into my mouth.  Oops.

Grain-Free Cookbook
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Peanut Butter Cookies (Paleo, SCD, GAPS, grain-free, dairy-free)


Units Scale
  • 2 cups blanched almond flour (I use Honeyville)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup honey
  • 3/4 cup freshly ground peanut butter (no additives)
  • 1 extra large egg
  • 1 tablespoon vanilla (gluten-free)
  • 1/2 cup dairy free chocolate chips (optional – I use Enjoy Life brand)
  • coconut sugar (optional)


  1. Preheat oven to 350F
  2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
  3. In a smaller bowl, using a hand mixer, mix together the honey, peanut butter, egg and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
  5. Incorporate chocolate chips if using.
  6. Scoop dough onto parchment-lined baking sheet. (I use a small spring-loaded scoop for uniformity.)
  7. At this point, you can sprinkle the tops with coconut sugar and press down with the tines of a fork (as in picture) or leave in scooped form and have a more cake-like cookie.
  8. Bake for 7-10 minutes or just until barely golden.


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