Almond & Cacao Butter Creamy Cookies


Almond & Cacao Butter Creamy Cookies
Recipe Type: Cookies
Author: Victor Pineda
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 8
  • 1 cup flour
  • 2 tablespoons flour
  • ½ cup Organic Coconut Sugar
  • 1 ½ teaspoons baking powder
  • 2⁄3; cup creamy Organic Almond Butter (Justin’s Nut Buter)
  • ¼ cup melted Cacao Butter
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon vanilla
  1. Set oven to 375 degrees.
  2. Grease a cookie sheet.
  3. In a bowl combine flour, Coconut Sugar and baking powder.
  4. Add in almond butter, melted organic cacao butter, egg, water and vanilla; mix well to combine.
  5. Shape into 1-inch balls and place on the cookie sheet.
  6. Flatten each cookie with a fork.
  7. Bake for about 10-12 minutes, or until lightly browned.

Tisano’s favorite Nut Butters :

You can try with hazelnut and peanut butters form Justin


One Response to “Almond & Cacao Butter Creamy Cookies”

  1. Roseanny September 26, 2012 at 02:11 #

    Molten Lava Chocolate Cake RecipeIngredients8 ounces sweisemet orbittersweet chocolate, chopped4 large eggsbd pound (2 sticks) unsalted butter, chopped4 tablespoons unbleached all purpose flourbd cup sugarbd teaspoon ground cinnamonWhipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)Raspberries and mint leaves for garnish (optional)DirectionsPreheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.Pour the batter into the cake molds and bake for 14 minutes at 350b0F.While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

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