Almond Flour Cookies
Prep:
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Cook:
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Ingredients
4 cups almond flour
⅓ cup melted butter
½ tsp vanilla
½ cup honey
2 eggs
½ cup raisins (optional)
½ cup unsweetened coconut flakes (optional)
¼ tsp baking soda
¼ tsp salt
1 TBSP peanut butter (optional)
½ cup pecan pieces (optional)
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400 grams almond flour
75 grams melted butter
½ tsp (2.5 ml) vanilla
118 ml honey
2 eggs
79 grams raisins (optional)
30 grams unsweetened coconut flakes (optional)
¼ tsp (1.25 ml) baking soda
¼ tsp (1.25 ml) salt
1 TBSP (15 ml) peanut butter (optional)
55 grams pecan pieces (optional)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (177°C)
- Mix all ingredients.
- Spoon onto cookie sheet lined with parchment paper.
- Flatten cookies by pressing down with a wet fork twice, making a crisscross pattern.
- Bake for 15-20 minutes or until edges start to brown.
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Nutritional Info
Storage
Notes
IBD-AID phase will depend on which optional ingredients are added. Coconut and raisins are Phase II. Pecan pieces are Phase III.
Used with permission from
SCD Recipe
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