Big Spoon Roasters

Nut Butters, Bars

Blog

Recipe: Lemon Coconut Cashew Thumbprint Cookies

With its bright flavor, rich texture, and a hint of sweetness, our new Lemon Coconut Cashew Butter was made for adding to baked goods! Try these thumbprint cookies and see for yourself!

1 cup unsalted butter (or non-dairy alternative) softened to room temperature
1/3 cup sugar
1/3 cup light brown sugar, tightly packed (we made our own by mixing molasses and regular sugar)
1 large egg yolk
3/4 teaspoon vanilla paste or extract
2 1/4 cup all-purpose flour (280g)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup jam or preserves, flavor of your choice — (we made our own by simmering fresh berries with sugar to taste in a saucepan until desired consistency)
1/4 cup Lemon Coconut Cashew Butter
Zest of one lemon

Instructions

  • Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
  • Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
  • Add egg yolk and vanilla extract and beat well.
  • In a separate bowl, whisk together flour, cornstarch, and salt.
  • With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer you can use your hands to finish working the dough together.
  • Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking).
  • Place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
  • Transfer cookie dough to freezer and chill for 30 minutes.
  • Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
  • Spoon jam and Lemon Coconut Cashew Butter into each thumbprint, filling each indent to the brim. You can do a little of each in each cookie, or fill some with jam and some with the cashew butter.
  • Sprinkle a pinch lemon zest over each cookie
  • Once oven is preheated, place cookies at least 2″ apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
  • Allow cookies to cool completely on baking sheet before enjoying.

*Based on this recipe from Sugar Spun Run.

Introducing Lemon Coconut Cashew Butter with Sea Salt

“You can’t blend in when you were born to stand out.” – Ryan Buchanan

A benefit of our Limited Batch nut butter series is that it gives us a chance to see how people respond to a particular recipe. In the case of Lemon Cashew, the response was so overwhelming we just knew we needed to add this nut butter to our regular line-up. Not to mention it is our co-founder Megan’s absolute favorite (she may or may not have been hiding a jar in her desk).

We thought we’d perfected the recipe. Like every new addition, it had gone through extensive testing and tweaking before its original release. But when it came time to change this nut butter from Limited Batch to permanent resident, inspiration struck, and we added house toasted coconut chips to the mix. The result floored our team and Lemon Coconut Cashew Butter with Sea Salt was born. Creamy organic cashews, bright lemon, sweet coconut nectar, and flaky Jacobsen sea salt met the rich, toasted flavor and crispy texture of the coconut to make an out of this world tropical delight.

We think all of our nut butters and bars are special, but this one is truly one-of-a-kind. To our knowledge, there’s not another nut butter on the market with this flavor profile and ingredient combination. We hope you love it as much as we do!

Recipe: Chocolate Ginger Peanut Butter No Bake Bars

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Equal parts sweet treat and whole grain wholesome snack, this recipe from @fourthfloorgoods is a brilliant way to enjoy or Limited Batch Fiji Ginger Peanut Butter (our Fiji Ginger Almond Butter would be excellent as well!). And it’s the perfect recipe for these last few weeks of summer when you don’t want to turn on that oven! Enjoy!

Recipe:

2 Tbsp honey
1/4 cup @bigspoonroasters Fiji Ginger PB (+ more for drizzling)
1/8 cup cocoa powder
2 tsp ginger
1/2 cup milk (any kind)
1/8 cup coconut oil
2 cups oats
1/2 cup butterscotch chips (optional)

  1. Place all ingredients except oats and chips in a medium pot over low heat. Stir together as peanut butter melts to create a thick mixture.
  2. Once pb is melted, remove from heat and stir in oats and chips.
  3. Transfer to a parchment paper lined 9×9 baking pan and press down evenly. Drizzle extra peanut butter over the top, then place in the freezer for 1 hour, before cutting into bars. Enjoy!