Ginger Peanut Butter Cookies
Prep time
Cook time
Total time
Serves: 12
  • 2 cups chestnut flour
  • ½ cup peanut butter
  • ⅓ cup honey
  • ¼ cup ghee or coconut oil
  • ⅓ cup coconut milk ( I have a link to a coconut milk free of thickeners on my resources page but you could also use homemade almond milk or water instead)
  • 1 egg
  • ½ tsp baking soda
  • 1 tbsp vanilla extract
  • 4 tsp cinnamon
  • 1½ tsp dried ginger powder or 4" pressed fresh ginger (using a garlic press)
  • ¼ tsp nutmeg
  • ¼ tsp salt
  1. Put all ingredients in a mixing bowl and mix together using hand mixer or just a large wooden spoon
  2. Form dough into a log and roll up in a piece of parchment paper and put in freezer for 30 min
  3. Preheat oven to 350 degrees
  4. Remove dough from freezer and slice into about 12 pieces
  5. Cover a cookie sheet with parchment paper and then roll slices into small balls and press balls to flatten into disks
  6. Bake for 20 min or until golden brown
  7. Let cool
  8. Best stored in refrigerator
Recipe by SIBO Diet Recipes at