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.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
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.
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
