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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.


1 cup (250 g) SCD-safe almond butter
1 cup (110 g) almond flour
2 tablespoons (28 g) ghee
2 eggs
N cup (113 g) honey
1 teaspoon (15 mL) vanilla extract
½ teaspoon baking soda
½ teaspoon salt


1. Preheat the oven to 325°F (165°C or gas mark 3)
2. Blend all the ingredients together in a food processor on medium speed
3. The batter consistency should be solid enough to be able to “drop” the batter as small rounds on a baking tray
4. (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
5. ) On a baking tray, drop by the teaspoonful and place in oven for 10-15 minutes, or until done
6. Allow them to cool before biting in!


20-25 cookies (approximately 2-inches in diameter)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0