Kids' Almond Butter Cookies

Ingredients

1 cup SCD-safe almond butter

1 cup almond flour

2 TBSP ghee

2 eggs

⅓ cup honey

1 tsp vanilla extract

½ tsp baking soda

½ tsp salt

250 grams SCD-safe almond butter

110 grams almond flour

2 TBSP (30 ml; 28 g) ghee

2 eggs

80 ml (113 g) honey

1 tsp (5 ml) vanilla extract

½ tsp (2.5 ml) baking soda

½ tsp (2.5 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Preheat the oven to 325°F (165°C or gas mark 3).
Blend all the ingredients together in a food processor on medium speed.
The batter consistency should be solid enough to be able to "drop" the batter as small rounds on a baking tray. (You might not need to grease the baking tray as the batter has enough ghee and almond butter in it so that it will not stick to the pan.)
On a baking tray, drop by teaspoonfuls and place in oven for 10-15 minutes, or until done.
Allow to cool before biting in!

Nutritional Info

Storage

Notes

The almond butter in these cookies is a pleasant change from the peanut butter options we find elsewhere. It is lovely to bite into one of these after a long day at school or work, or to serve them at a kid's party as a companion to an SCD cake.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe