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.
Cookies:
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Butter, softened
¾ cup Brown Sugar
1 Egg
1 teaspoon Vanilla
3 tablespoons Pumpkin Butter
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 teaspoons Cinnamon
Filling:
½ cup JUSTIN’S® Vanilla Almond Butter
3 tablespoons Butter
1 cup Powdered Sugar
½ teaspoon Cinnamon
2 tablespoons Milk
For the Cookies:
1. Preheat the oven to 375°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, JUSTIN’S® Vanilla Almond Butter, pumpkin butter, and vanilla. Add the flour and baking powder, and mix until all of the ingredients are well incorporated.
4. Shape the dough into 1-inch balls.
5. In a small bowl, combine the cinnamon and sugar.
6. Roll each dough ball in the cinnamon-sugar mixture, and place all the cookies on a baking sheet 2 inches apart.
7. Bake for 10-12 minutes or until done.
For the Filling:
1. In a medium bowl, beat together all of the ingredients for the filling until smooth.
2. Once cooled, spread 1 tablespoon of filling between two cookies.
Let’s be honest, dipping sauce makes just about everything better. Meatballs? Better. Breadsticks? Yup. Vegetables? AKA dip holders. This Balsamic Almond Butter Dipping Sauce takes 5 minutes to make, uses ingredients you probably already have on your shelf, and is just about the best dipping sauce out there. I can assure you it’ll bump your appetizer up a notch, or 10.
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
Cookies:
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Butter, softened
¾ cup Brown Sugar
1 Egg
1 teaspoon Vanilla
3 tablespoons Pumpkin Butter
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 teaspoons Cinnamon
Filling:
½ cup JUSTIN’S® Vanilla Almond Butter
3 tablespoons Butter
1 cup Powdered Sugar
½ teaspoon Cinnamon
2 tablespoons Milk
For the Cookies:
1. Preheat the oven to 375°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, JUSTIN’S® Vanilla Almond Butter, pumpkin butter, and vanilla. Add the flour and baking powder, and mix until all of the ingredients are well incorporated.
4. Shape the dough into 1-inch balls.
5. In a small bowl, combine the cinnamon and sugar.
6. Roll each dough ball in the cinnamon-sugar mixture, and place all the cookies on a baking sheet 2 inches apart.
7. Bake for 10-12 minutes or until done.
For the Filling:
1. In a medium bowl, beat together all of the ingredients for the filling until smooth.
2. Once cooled, spread 1 tablespoon of filling between two cookies.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
