Extra Special Nut Butter Recipes
SPECIAL EDITION PEANUT BUTTER COOKIES
An old favorite with the added goodness of gooey chocolate chips and coconut to make a delicious snack for lunch time.
Provided by Cheerios
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
- Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
- Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 23.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 132.5 mg, Sugar 11.6 g
EXTRA SPECIAL NUT BUTTER
Copycat recipe. That's all I'm going to divulge. Interpol is hot on my trail but I can pedal *fast* on this tricycle! You can roast your own almonds, peanuts and sunflower seeds for this recipe if desired. I made the recipe easier by using almond butter from the bulk bin at the natural food store and using up a surplus of homemade peanut butter my husband prepared. For the test recipe, I tried 88% cocoa dark chocolate bar from the Endangered Species' company and grated about one third of the bar or approximately one ounce. This is a copycat recipe so proportions are estimated. If you want the nut butter peanut-free, simply substitute with additional almond butter or a combination of almond butter and sunflower seeds.
Provided by COOKGIRl
Categories Nuts
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a food processor and process until smooth or to desired consistency.
- Store in a covered container. I always refrigerate nut and seed butters.
- Yield is estimated.
Nutrition Facts : Calories 1822.9, Fat 157.1, SaturatedFat 17, Cholesterol 1.4, Sodium 772.1, Carbohydrate 69.8, Fiber 26.3, Sugar 29.5, Protein 62.9
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