Almond Butter Cookie Recipe

Recipes, Sweets | November 8, 2015 | By

I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉

With all this adoration, how is it that I have never made an almond butter cookie recipe!?

Peanut butter cookies are everywhere! What about talmond butter cookie recipe pressed downhe peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!

Serves 1-2 cookies

Almond Butter Cookie Recipe

Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!

21 minPrep Time

9 minCook Time

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Ingredients

  • 1/4 cup butter
  • 1/4 cup almond butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1/2 mashed banana
  • 3/4 tsp vanilla
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 375°
  2. Cream together the butters and sugars until it looks like a glittery wonderland
  3. Add the rest of the wet ingredients (flax egg, banana, and vanilla) and cream again until smooth
  4. In a separate bowl, sift together the rest of the ingredients (save the chips)
  5. Slowly incorporate the wet ingredients into the dry, being cautious of over-mixing
  6. Fold in the chocolate chips
  7. Scoop onto prepared baking sheet
  8. Press down lightly with fork to desired shape (I dipped the fork into a cinnamon-sugar mixture to enhance the effect)
  9. Bake for 9-12 minutes until nice and golden
  10. Let cool on pan for a couple of minutes, then transfer to cooling rack
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ESHA Logo
Calories
692 cal
Fat
2 g
Carbs
150 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

The Last Vegan Burger Recipe You Will Ever Need

Mains, Recipes | November 1, 2015 | By

Is it me, or is the term “Veggie-Vegan Burger Recipe ingredientsBurger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!

A vegan burger recipe so perfect, you’ll never think twice!

Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy, beta-carotine rich addition helps to hold together a food notorious for falling apart.  Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!

Serves 1-2 Patties

The Only Vegan Burger Recipe You Will Ever Need

Eat the rainbow!

45 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 large carrot
  • 3 jalapenos
  • 1 zucchini
  • 1/3 cup white onion
  • 1 red pepper
  • 1/4 bunch of cilantro
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp liquid aminos
  • 1/2 Tbsp vegan worcestershire sauce
  • 3/4 large sweet potato
  • 1 1/2 cup cooked black beans
  • 1 cup bread crumbs
  • 1 cup ground flax
  • pinch of salt
  • clove of chopped garlic
  • pinch of chili powder

Instructions

    Prep Those Veggies
  1. Wash and dice carrot, jalapenos, zucchini, white onion, red pepper, and cilantro
  2. Put veggie mix in a medium sized bowl and add ACV, lemon juice, Liquid Aminos, and vegan Worcestershire sauce
  3. Marinate in fridge for at least 30 minutes, but you don't want to wait more than 2 hours
  4. For the Sweet Potato
  5. Fill a medium saucepan with water and bring to a boil
  6. Meanwhile, peel and chop the potato into bite-sized pieces (to ensure even cooking)
  7. Slowly add sweet potato and boil for approximately 15-20 minutes
  8. When fork-tender, drain, promptly mash, and set aside
  9. Finalizing the Patty!
  10. Add veggies, black beans, and seasonings to high-speed food processor
  11. Combine until uniform, but be careful of over-processing! You want it to have some texture
  12. Hand mix the mashed sweet potato, bread crumbs, and flax in
  13. Form into hockey-puck sized patties
  14. Bake at 375° for 30 minutes, flipping halfway
  15. Let cool for 10 minutes, place on a delicious homemade bun and enjoy

Notes

Be sure to refrigerate afterwards!

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This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!

Serving Baked Goodness (with Chocolate Cupcake Recipe!)

Cupcakes, Recipes, Sweets | October 18, 2015 | By

IMG_20151011_153610editBaking had always been a huge creative outlet for myself, but as I found myself more and more wrapped up in the “real world”, I lost touch with the majority of my former passions.

Amplifying the problem was a dwindling feeling of satisfaction when I did cook or bake. I had been following the same, basic recipes for so long that I grew uninterested.. I fit nicely in my box and was fearful to venture outside. Especially with something I held so dearly!

I knew that I needed to change. Why not be adventurous with my cooking? What could I lose!? (Other than 5 cups of flour..) Chronicling my experiments along the way could very well be the final push I need to fall back in love with the art of cooking.

 


 

Presenting the only Chocolate Cupcake Recipe you will ever need!!
Moist, fluffy, light, and… most importantly, chocolately deliciousness. I’m talkin’ Chocoholics Anonymous here. This is on account of adding a bit more Chocolate Extract in place of Vanilla and it delivers big time.
*(Don’t stress if you don’t have chocolate extract! Vanilla will work fine, but the all-natural, real stuff is well worth the effort to find)


I also replaced half of the all-purpose flour with pastry flour, which definitely adds a lighter texture to the cupcake. In further efforts to play with the recipe, I sifted the flour using a small mesh strainer. You could see the difference it made with the dry ingredients! Perfectly blended and light, it incorporated effortlessly with the wet, resulting in an even softer final product.

Lastly, you may notice the faint tint of pink on the tip of the frosted cupcakes.. I tried dying the frosting with strawberry purée, with semi-successful results. Next time I would completely replace the milk with the preserves, as it was too runny with both.
(Variation not noted in recipe)

 

Yields 12 Cupcakes

Decadent Chocolate Cupcakes with Creamy Buttercream Frosting

Chocolately Perfection with a light, creamy buttercream frosting!

42 minPrep Time

18 minCook Time

1 hrTotal Time

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Ingredients

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • ------
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1/2 tsp vanilla extract
  • 1 tsp chocolate extract (or more vanilla)
  • ------
  • 1/2 cup all-purpose flour
  • 1/2 cup pastry flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • ------
  • For the Frosting
  • 1/2 cup shortening
  • 1/2 cup earth balance butter
  • 1 1/2 tsp vanilla
  • 3 1/2 cups powdered sugar
  • 1 Tbsp soy milk

Instructions

  1. Preheat the oven to 350° and line your cupcake tin
  2. Whisk the milk and the ACV together and set aside to make a quick buttermilk
  3. Add the sugar, oil, and vanilla to the mixture and beat until foamy
  4. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt
  5. Slowly incorporate the wet ingredients into the dry and beat until no large lumps remain
  6. Fill liners 3/4 of the way (I've learned that using an ice-cream scoop insures size consistency!)
  7. Bake for 18-20 minutes
  8. Let cool completely before attempting to frost
  9. To Make Frosting
  10. Cream the shortening and butter together until fluffy
  11. Incorporate vanilla
  12. Thoroughly mix in powdered sugar one cup at a time, scraping the sides of the bowl often
  13. After insuring sugar is fully dispersed, slowly add milk and beat on medium speed until light and fluffy
  14. For a creamier frosting, add more milk 1 Tbsp at a time

Notes

Based off traditional recipes, veganized by me and tailored for chocolate lovers for easy, decadent cupcakes everyone will enjoy

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