Swap your traditional candy bar with these Snickers Dates! They are the perfect snack or dessert for people of all ages. I recently prepared multiple batches of these Snickers Dates for multiple events and social gatherings. Each time, they were an absolute hit! These satisfy any sweet tooth, are delicious chilled or at room temperature, and contain natural sweetness, simple ingredients, healthy fats, and the best part, they are a delicious treat that taste like a real snickers bar!
So, let’s dive into how to make some Snickers Dates!
5 Reasons Why I Love Snickers Dates
This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
Dark chocolate and majdool dates are a magical flavor combination.
This is a 5-ingredient easy recipe!
Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
This recipe is simply delicious, especially when topped with a bit of flaky sea salt.
The Ingredients in Snickers Dates
Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.
Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.
Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.
Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).
How to Make Dates with Peanut Butter
In three easy steps
Melt Chocolate
Place the chocolate and coconut oil in a microwave-safe small bowl.
Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.
Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.
Chill and Serve
For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.
Sharper Nutrition Fix: Dates
Dates are one of my favorite natural sweeteners to add to recipes. Fresh dates are 55% sugar, and that percentage increases as the dates dry. Below, I will briefly touch upon date origins, where they grow, how to store them, date nutrition information, and lastly, how I use dates in recipes.
Origins
The date is native to the Middle East and grows in thick clusters on the date palm tree.
Where they grow
Dates grow well in a hot/dry climate. In addition to the Middle East, dates grow in Arizona, California, and Africa.
Storage
You can store dried dates for 6 months on the counter and for up to a year in the refrigerator.
Nutrition
Dates are an excellent source of antioxidants and fiber; they even have a fair amount of protein and iron.
Let’s Talk About Gluten Free Dairy Free Cookie Recipes
Welcome to our delightful recipe roundup featuring 8 scrumptious gluten free dairy free cookie recipes! that are sure to satisfy your sweet tooth without compromising your dietary preferences.
Whether you’re following a gluten-free, dairy-free lifestyle due to allergies, intolerances, or personal choice, these cookie recipes offer a mouthwatering array of flavors and textures to indulge in guilt-free.
Featuring thumbprint cookies, no-bake delights, and scrumptious Samoas, each recipe presents a unique gluten-free, dairy-free twist on beloved cookie classics.
FAQ (Ask A Dietitian!)
1. How do gluten-free and dairy-free cookies taste compared to traditional cookies?
In general, gluten free and dairy free cookies will taste different than the traditional recipe. However, the taste of gluten-free and dairy-free cookies can be enjoyable and satisfying, especially when made with high-quality ingredients and a well-crafted recipe.
Gluten-free and dairy-free cookies remain delicious, often relying on sugar for sweetness since it contains neither gluten nor dairy.
2. Can I use alternative sweeteners like maple syrup or coconut sugar in gluten-free and dairy-free cookie recipes?
Yes, alternative sweeteners like maple syrup or coconut sugar can be used in a gluten free dairy free cookie recipe. These sweeteners and others, such as honey, agave, stevia, and monk fruit, provide sweetness and their own unique flavor.
Just keep in mind that different sweeteners may have varying levels of sweetness and moisture content, so you might need to adjust the proportions of other ingredients in the recipe accordingly.
Tips for Making Gluten-Free Cookies using Gluten-Free Flour
Gluten-free flour blends can be used in a 1:1 ratio for all-purpose flour. You can beat the batter more, because gluten-free flour has less structure than all-purpose flour, beating the batter longer and more vigorously can help the dough obtain structure.
You may notice you need to bake the cookies a bit longer with gluten-free flour vs all-purpose flour.
Gluten-free flour-baked cookies will look and taste different. This is okay! They are two different flours and these cookies will still taste delicious.
Tips for Making Dairy-Free Cookies
Making Dairy Free cookies can occur in a variety of ways. For example, you can use coconut oil, vegan butter, nut butter, or other fats rather than baking with butter.
You can even make a dairy-free and vegan cookie recipe by keeping the dough egg-free. Swap the egg for flax or chia seed “eggs” by mixing 1 tbsp ground flax or chia seeds with 3 tbsp of water.
8 Gluten Free Dairy Free Cookie Recipes
I’m sure you have heard of, seen, or eaten Gluten Free Diary Free Sugar Cookies or Chocolate Chip Cookies. But there are a variety of different cookies out there that go beyond chocolate chips!
Gluten Free Dairy Free Cookies Recipes
1 / 11 Thumbprints
These Gluten-Free Dairy-Free Thumbprint Cookies are perfect for sharing at events! This cookie dough can be made in bulk and you can make 2, 3, or 4 different cookies with different fillings such as strawberry jam cookies, mango cookies, Nutella-filled thumbprint cookies, or lemon curd-filled thumbprint cookies.
Cookies made with lots of wholesome ingredients are beneficial because they provide a healthier indulgence, offering a delicious way to satisfy cravings while also nourishing the body with wholesome nutrients, fiber, and antioxidants, promoting overall well-being with each bite.
With ingredients like banana, rolled oats, cocoa nibs, apples, carrots, coconut, hazelnuts, and dried cherries, you get a naturally sweetened cookie that is full of nutrients like fiber, and other nutrients.
Utilize almond or peanut butter as the star ingredient for a naturally gluten-free and dairy-free option. With just peanut butter, bananas, and oats, these cookies are naturally sweet, simple, and easy to make!
These almond butter cookies are like a traditional chocolate chip cookie but with almond butter! This recipe calls for almond flour in addition to almond butter for a decadent Almond Chocolate Chip cookie.
No-bake cookies are fantastic because they offer a quick and easy way to satisfy your sweet tooth without the need for an oven, making them perfect for days when you’re short on time.
All you need are your ingredients, a bowl, and a sheet pan or platter. Option to put these cookies in the fridge for 10-15 minutes or eat it immediately.
Tangy and refreshing, these gluten-free and dairy-free soft cookies are perfect for citrus lovers.
These lemony vegan cookies melt in your mouth. Made with almond flour, no butter, no eggs, and no refined sugar, these are healthier versions of your typical lemon shortbread cookie.
Everyone has their favorite Girl Scout cookie, well mine is a Samoa!
Gluten-free, dairy-free Samoas offer a delectable alternative to the traditional cookie, allowing individuals with dietary restrictions or preferences to still enjoy the irresistible combination of caramel, chocolate, and coconut flavors without compromising on taste or health-conscious choices.
Colleen Woods uses a date caramel made with maple syrup and dates to provide that gooey caramel we love in Samoas.
My husband’s favorite cookie is a classic Oatmeal Raisin.
This comforting classic is made gluten-free and dairy-free by using certified gluten-free oats, oat flour, 100% puree pumpkin, and cocavo oil (aka coconut avocado oil).
Another fan favorite, Snickers and Almond Joy Dates.
Technically, these are not a cookie recipe, but both recipes are bite-sized, sweet, and delicious. Best of all these recipes are no bake and ready in a flash.
I am always looking for a sweet treat that is loaded with chocolate. So for the chocolate lovers out there, try this cookie recipe by My Gluten Free Kitchen.
Not only is this recipe gluten and dairy free, but it is also nut free!
These Raspberry White Chocolate Blondies are bursting with raspberries and the creamy sweetness of white chocolate chips.
Like brownies, blondies are easier to whip up than a batch of chocolate chip cookies. Just mix everything up (you can even use 1 bowl), and dump it in a baking pan.
Why You Should Make This Recipe
Raspberry White Chocolate Blondies are an easy, quick, and super delicious way to enjoy blondies!
You will love making this recipe for special occasions such as Valentine’s Day, birthdays, and Christmas, or as a summer sweet treat during the raspberry season.
Or enjoy them just because!
Ingredients
unsalted butter, melted
light brown sugar, packed
eggs
vanilla extract
all-purpose flour
baking powder
kosher salt
white chocolate chips or chunks
1 cup frozen raspberries
Step – By Step Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake
Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
If using a 9×13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
More About Checking For Doneness
To check the doneness of blondies using a toothpick, follow these steps:
Insert Toothpick: Insert a clean toothpick into the center of the blondies. Aim for the center or a spot that seems representative of the overall doneness.
Observe Moisture: Pull out the toothpick and observe its condition. If it comes out with a few moist crumbs clinging to it, it indicates that the blondies are done.
No Wet Batter: Ensure that there is no wet batter sticking to the toothpick. If there are only moist crumbs, it suggests that the blondies are properly baked.
Repeat if Necessary: If the toothpick comes out with any wet batter stuck to it, continue baking for a few more minutes, and then repeat the toothpick test until you get the desired result.
Remember that overbaking can result in dry blondies, so it’s crucial to find the right balance where the toothpick comes out with moist crumbs but not wet batter. This method helps ensure that the blondies are fully baked while maintaining a soft and chewy texture.
Variations
I love a recipe that can be made into numerous variations depending on my mood and tastes!
Raspberry Blondies: Make these Raspberry White Chocolate Blondies raspberry blondies by omitting the white chocolate chips. Make them extra raspberry by swirling in raspberry jam just before baking.
Lemon White Chocolate: Omit the raspberries, add 1 tbsp lemon zest directly into the batter, and swap the vanilla extract for lemon juice.
Chocolate Chip Blondies: For the add-ins, use chocolate chunks or chips.
Raspberry Chocolate: Omit the white chocolate chips and use dark or semi-sweet chocolate chips for a chocolate raspberry blondies experience.
FAQ (Ask a Dietitian!)
What is the difference between a blondie and a brownie?
Blondies are basically brownies but instead of using cocoa powder or chocolate, the recipe uses brown sugar and vanilla to create a sweet and decadent dessert bar.
Can I use fresh raspberries?
Yes, fresh raspberries work fine in this recipe, especially during the raspberry season! However, when it is not raspberry season, I prefer to use frozen.
Plus, you don’t have to be as delicate when folding the raspberries into the batter.
Can I use a 9×13-inch pan?
You can use a 9×13 inch baking pan or 9×9 inch depending on how thick you want your blondies, or based on what you have on hand. Just adjust the cooking time accordingly.
9×13 inch pan: Bake in the preheated oven for about 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
9×9 inch pan: Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Enjoy This Dessert Recipe? You Will Love These Desserts!
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake
Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
If using a 9x13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
Indulge in the festive magic of December with Chocolate Chip and Marshmallow Cookies! As winter settles in, I love to savor nostalgic and comforting freshly baked Chocolate Chip cookies. And this year I am adding a sweet bonus, marshmallows!
These are not your ordinary batch of chocolate chip cookies. Packed with yummy chocolate chips and pillowy marshmallows, the chocolate chips add richness to each bite, while the marshmallows add their sweet gooey texture. In the bustling holiday spirit, these cookies are a testament to comfort and joy, an invitation to savor the magic of the season.
Why I Made This Recipe
These cookies are a magical blend of chocolate and marshmallow reminiscent of one of my favorite fireside treats, s’mores! While many cookie recipes include marshmallows I enjoy this one because it’s super easy to make.
This recipe is a great way to elevate that package of store-bought chocolate chip cookie dough balls! While, in this recipe, I make the dough from scratch, you can skip that step altogether!
So, roll up your sleeves and join us in the kitchen for a baking adventure that promises to elevate your winter delights.
Ingredients
unsalted butter
granulated sugar
packed brown sugar
egg
vanilla extract
all-purpose flour
baking soda
kosher salt
chocolate chips – I use semi-sweet chocolate chips
Marshmallows – option to use three mini marshmallows instead of one regular-size marshmallow
option for extra chocolate chips to place over the top of the cookie before baking
How To Make This Recipe
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Storing Suggestions
To store cookies with marshmallows, follow these steps:
Cool Completely: Allow the cookies to cool completely on wire racks before attempting to store them.
Layering: If you need to stack the cookies, place a piece of parchment paper between the layers to prevent the marshmallow from sticking to the bottom of the cookies above.
Room Temperature or Refrigeration: You may store these cookies with marshmallows at room temperature for a few days. To extend the cookie shelf life, refrigerate for up to a week.
Freezing: Freeze these cookies, in an air-tight container or freezer bag for 3 to 6 months.
Love This Cookie Recipe? Check Out These Desserts!
Chocolate Chip and Marshmallow Cookies Chocolate Chip Marshmallow Cookies, where every bite is a heavenly blend of gooey marshmallows and decadent chocolate bliss.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner!
Bonus, it is gluten-free!
In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour.
Sarah’s Biscuit Recipe Background
A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries.
Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.
I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.
My Test Kitchen
After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!
Key Ingredients in Strawberry Cornbread Drop Biscuits
Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet.
Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit.
Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!
How to Make These Biscuits
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Sharper Nutrition Fix: Coconut Flour
There are three reasons I like to bake and cook with coconut flour.
Coconut flour is the natural byproduct of coconut milk production.
It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
It is high in fiber! Just ½ cup of Coconut flour has 20 grams.
½cupCold buttercubed and frozen for 5 min prior to use
1 cupSkim milkor any other milk of choice
2Eggs
Add ins
1cupCorn
2cupsStrawberries, diced
Strawberry Honey Butter
¼cupSarah's Strawberry Sauceor store bought strawberry jam or preserves
¼cup Honey
½cupButtermelted
Instructions
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Notes
Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!The left over Honey Butter, if any, can be stored in the refrigerator for about a week.
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Why I Make This Recipe
I enjoy crafting homemade peanut butter with various flavors like honey-roasted, chocolate, and Vanilla Cinnamon. This Vanilla Cinnamon Peanut Butter recipe is easy and allows for creative experimentation.
Tools For This Recipe
You don’t require a specialized nut butter machine; a simple food processor will do the job for this recipe.
Ingredients
This recipe uses natural, dairy-free, gluten-free, and vegan ingredients. Plus, it costs just over $2 to make, although prices may vary based on your location and ingredient costs. Typically, a 16oz jar of regular-priced vanilla cinnamon peanut butter ranges from $4 to $8, depending on the brand.
Peanuts ($0.47)
Vanilla Extract ($1-2)
Cinnamon ($0.85)
Maple Syrup ($0.17)
Kosher Salt (negligible cost)
How to Make This Recipe
This recipe comes together in less than 30 minutes.
Blend:
In a food processor, blend peanuts until coarse.
Add Flavor:
Add vanilla, cinnamon, maple syrup, and salt.
Blend Until Smooth:
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store:
Transfer to an airtight container and refrigerate.
FAQs (Ask The Dietitian)
What Flavors Mix with Peanut Butter
The versatile and rich profile of peanut butter pairs exceptionally well with many flavors. Consider these combinations:
Chocolate
Honey
Fruit Jams and Jellies
Maple Syrup
Coconut
Spicy Flavors like Sriracha or hot pepper jelly
Nuts
Salt
Marshmallow Fluff
Vanilla Ice Cream
Chocolate Hazelnut Spread
Other nut butter like almond butter
Experimenting with these combinations can lead to delightful culinary discoveries!
What Food Pairs Well with Peanut Butter
Savory and nutty notes make peanut butter a versatile companion in the culinary world. Here are some fantastic food pairings to elevate your peanut butter experience:
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store
Transfer Peanut Butter to an airtight container and refrigerate.
