Holiday season is coming in hot, and it’s time to start experimenting with new recipes. I’m fortunate enough to be solving some of the GI issues that kept me from eating anything containing fat during the holiday season of 2015. Bring on the nut butter, 2016.
For this recipe, I used Artisana Organics nut butter blend of pecans and cashews. They’re exceptionally chewy and just sweet enough.
- 8 oz. pecan and cashew butter
- 1/3 cup white or brown rice flour
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- dash of cinnamon
Line a baking sheet and preheat oven to 350°F. Start by creaming the nut butter, coconut sugar, and vanilla. Beat in the rice flour and cinnamon until evenly distributed. The dough will be pretty sticky, so if you have a 1 tablespoon cookie scoop that’s ideal to portion with. If not, wet your hands and roll into balls. Bake for 12 minutes.