Cinnamon Almond Butter Snickerdoodles on a cooling rack with Justin's peanut butter jar and white cloth on a wood background

Cinnamon Almond Butter Snickerdoodles

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 min

Icon of sizzling frying pan in maroon red

COOK TIME:

12 min

Icon of clock in maroon red lines

TOTAL TIME:

32 min

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

ULTIMATE PEANUT BUTTER CUP COOKIES

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!

Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Thai Coconut Curry Soup in a two-colored bowl on a grey round plate on a white marble tabletop with cilantro leaves

Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.