GAPS Peanut Butter Cookies
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Jump to RecipeI love cookies.
Who doesn’t though, right?
When my husband went on the GAPS diet, I went on a hunt to find all sorts off good recipes that he could eat.
And ya know what I found?
A sad lack of good GAPS safe recipes out on the internet.
Either they they had ingredients that weren’t gaps safe, or they were plain disgusting.
So I went about making up all my own recipes.
And I am proud of these recipes if I do say so myself!
This one I’m sharing with y’all today is my peanut butter cookie recipe!
These are really simple to make and if you are on the full gaps diet then they are safe for you to eat. They wouldn’t be allowed yet in some of the earlier stages of the diet.
The optional ingredient
There is the one optional ingredient of baking powder. Which is not technically gaps safe. So we didn’t add it in when my husband was on the early stages. Now we know his allergy is mainly dairy, and baking powder doesn’t bother him at all so I add it in. But only do that if you’re past the first stages and you pay attention to if it is irritating your stomach.
Watch my recipe video on YouTube!
GAPS Peanut Butter Cookies
- 1 cup melted coconut oil
- 1 cup peanut butter
- 1 cup honey
- 2 eggs
- 3 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda (leave this out for strict GAPS diet)
First melt the coconut oil. Cream the coconut oil, peanut butter, and honey together in a bowl. I always like to use my kitchen aid mixer.
Beat in the eggs.
Technically you are supposed to do this next step using a separate bowl, but I’ve never been one for rules.
So just add the flour, baking soda, and salt into wet mixture, and mix it really well.
Listen to this on your favorite podcast app!
Put dough in refrigerator for 1 hour. This step really makes it easier to scoop it onto the cookie sheet. Even though it’s a bummer to have to wait even longer to eat the cookies!
But I always tend to steal little scoops out of the bowl every time I walk by the refrigerator.
I have no shame.
Start scooping the dough out into 1 inch balls onto the cookie sheet.
Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown.
Let them cool for at least a few minutes before you start inhaling them.
Hard to do, I know!
And you’re done! I hope you guys enjoy these as much as we do! And I’m excited to have another GAPS safe recipe out there that is also delicious as well as healthy!
And blessings.
Peanut Butter Cookies (GAPS)
Ingredients
- 1 cup coconut oil melted
- 1 cup peanut butter
- 1 cup honey
- 2 eggs
- 3 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda optional
Instructions
- First melt the coconut oil.
- Cream the coconut oil, peanut butter, and honey together in a bowl; beat in eggs.
- Add the flour, baking powder, baking soda, and salt into wet mixture, and stir.
- Put dough in refrigerator for 1 hour.
- Scoop dough into 1 inch balls onto the cookie sheet. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown.
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I would like to have the nutritional information on these please, such as calories , grams of protein etc
Thanks a lot for this recipe. It turned out really well.
Baking soda and baking powder or just one or the other? The recipe in the blog says baking powder and then the print out recipe only has baking soda in the ingredients but in the directions it says both?
It’s baking soda, sorry for the confusion! I fixed that in the post 🙂 thanks for brining it to my attention!
Really like these! Added allergen free chocolate chips because I had to! Lol!
Hello! Do you know if I could substitute browned butter for the coconut oil? I’m not on a GAPS diet so that’s not an issue, I just wonder if you’d know if it’ll work in the recipe or not.