Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
½ cup JUSTIN’S® Cinnamon Almond Butter
¼ cup Coconut Oil, softened
¼ cup Unsalted Butter, softened
1 cup Light Brown Sugar
2 Eggs
1 tablespoon Vanilla
1 cup Whole Wheat Pastry Flour
¼ teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Cinnamon
⅓ cup Sugar
1. Preheat the oven to 350°F.
2. In a large bowl, cream together the coconut oil, butter, and sugar until light and fluffy.
3. Beat in the eggs, JUSTIN’S® Cinnamon Almond Butter, and vanilla.
4. Add the flour, baking powder and salt. Mix until just combined.
5. Shape the dough into 1-inch balls.
6. In a small bowl, stir together ⅓ cup of sugar and 1 teaspoon of cinnamon.
7. Roll each dough ball in the sugar mixture and place on a baking sheet. Press down slightly.
8. Bake for 10-12 minutes, or until done. Cool completely.
I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
½ cup JUSTIN’S® Cinnamon Almond Butter
¼ cup Coconut Oil, softened
¼ cup Unsalted Butter, softened
1 cup Light Brown Sugar
2 Eggs
1 tablespoon Vanilla
1 cup Whole Wheat Pastry Flour
¼ teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Cinnamon
⅓ cup Sugar
1. Preheat the oven to 350°F.
2. In a large bowl, cream together the coconut oil, butter, and sugar until light and fluffy.
3. Beat in the eggs, JUSTIN’S® Cinnamon Almond Butter, and vanilla.
4. Add the flour, baking powder and salt. Mix until just combined.
5. Shape the dough into 1-inch balls.
6. In a small bowl, stir together ⅓ cup of sugar and 1 teaspoon of cinnamon.
7. Roll each dough ball in the sugar mixture and place on a baking sheet. Press down slightly.
8. Bake for 10-12 minutes, or until done. Cool completely.
I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
