Peanut Butter Cookies (Paleo, SCD, GAPS, grain-free, dairy-free)
  • 2 cups blanched almond flour (I use Honeyville)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup honey
  • ¾ cup freshly ground peanut butter (no additives)
  • 1 extra large egg
  • 1 tablespoon vanilla (gluten-free)
  • ½ 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.
Recipe by my BIG FAT grain free life at