If you can’t control your almond butter, you can’t expect to control your life.

Bill Watterson (edit)

I love peanut butter and one thing I love more is my new favorite thing- almond butter. I checked out the Capital Region Home Show a month or so ago and came across this great local product, Nut-Zez. I got to try a bunch of their flavors and immediately fell in love with cinnamon raisin. Nut-Zez 1Out of Cohoes, NY, founder Amanda Zezima came up with a product based on her nutrition background that isn’t only good for you but delicious!

Both peanut butter and almond butter are good for you in moderation, but if you haven’t tried almond butter, grab some Nut-zez and a spoon because you’re missing out! I bought a container from the Niskayuna Co-Op (around $15) and started using it on everything. I had cinnamon raisin almond butter spread on rice cakes Nut-Zez 2with blueberries, cinnamon raisin almond butter on toast- pretty much anything you can use peanut butter for, try it with almond butter. I decided to try something different with the last cup of almond butter I had and I went with one of my favorite things, cookies! (Recipe via MeaningfulEats.com)

Flourless Oatmeal Almond Butter Chocolate Chip Cookies 

INGREDIENTS

–          2/3 cup rolled oats

–          1 tsp baking soda

–          ¾ tsp salt

–          1 tsp cinnamon

–          1 cup Nut-Zez Almond Butter (I used cinnamon raisin)

–          2/3 cup dark brown sugar

–          2 large eggs

–          2 tsp vanilla extract

–          2/3 cup dark chocolate chips

 

INSTRUCTIONS

1.      Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2.      In a medium bowl, combine the oats, baking soda, salt and cinnamon. Stir to combine.

3.      In the bowl of a stand mixer, beat the almond butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.

4.      With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!

5.      Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 9-11 minutes. Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.

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