by Ezra Cohen Montreal

Looking for a healthy dish that you can serve all-year round as a snack, appetizer, or meal? Look no further than these delicious spring rolls with peanut sauce. For this recipe that yields 8 rolls, we will be using some organic peanut butter from Ezra Cohen Montreal to give them just that little extra bit of sweetness. Let’s start with all the ingredients for both the spring rolls and the sauce.

Ingredients

Healthy Spring Rolls

• 2 ounces rice noodles
• 1 teaspoon toasted sesame oil
• ¼ teaspoon fine sea salt
• 1 cup butter lettuce, ribs removed
• 1 cup thinly sliced red or green cabbage
• 2 medium carrots, peeled or sliced
• 2 mini cucumbers or 1 small cucumber, thinly sliced or stripped
• 2 medium thinly sliced jalapeños, seeds and ribs removed
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• 8 sheets rice paper (spring roll wrappers)

Peanut Sauce

• ⅓ cup peanut butter by Ezra Cohen McGill
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey, or maple syrup (if you wish to keep them vegan)
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

How to Make Healthy Spring Rolls

1. Bring a pot of water to boil and cook rice noodles until al dente. Drain, rinse with cool water, and return them to pot. Off the heat, toss rice noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan with an inch of water. Fold a tea towel in half and place it next to the dish. Combine and stir green onion, cilantro and mint in a small bowl.
3. Place a single rice paper in the water and let it rest for approx. 20 seconds (you want to wait until the sheet is pliable but not too floppy). Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, then a small handful of rice noodles. Then add some cabbage, and a few strips of carrots, cucumber, and jalapeño.
5. Fold lower edge up over the fillings, rolling upward just until the filling is enclosed. Fold over short sides, and roll it up. Repeat with the remaining ingredients.

How to Make Peanut Sauce

1. In a bowl, mix together your Ezra Cohen McGill peanut butter, garlic, rice vinegar, sesame oil, tamari, and honey or maple syrup.
2. Whisk in 2 to 3 tablespoons of water as needed. You want the consistency to be creamy, yet dippable. It’s always recommended to start slow to avoid too watery of a sauce.

If you want to add some extras to your healthy spring rolls, consider adding tofu or shrimp. But for a great and easy vegan recipe, this will be all you need to enjoy!

Enjoy the perfect blend of health-conscious and delectable taste with this healthy oatmeal cookies recipe. For this easy oatmeal cookies recipe, we will be using organic, natural almond butter from Ezra Cohen Montreal, a leading provider of healthy and delicious nut butters. See the ingredient list for everything you’ll need to get started:

Ingredients

• 2 cups of Oats – These oats will give your cookies their shape and texture. They also bring in fiber to make your cookies that much more delicious and healthy. For this recipe, we will be using quick oats to satisfy your cravings!
• ½ cup of Ezra Cohen McGill Almond Butter –  This healthy nut butter is loaded with flavor and full of all the benefits that come from all-natural, organically sourced almonds. It also features a nice velvety texture and a touch of sweetness to bring your cookies to life.
• 1 1/2 teaspoons of Baking Powder
• 1/8 teaspoon of Baking Soda
• 1/2 teaspoon of Kosher Salt
• ¼ teaspoon of Ground Cinnamon
• 1 Large Egg
• 1 teaspoon of Pure Vanilla Extract
• ½ cup of Honey – We use honey as a sweetener in this recipe, as it pairs incredibly well with your Ezra Cohen McGill Almond Butter and the chocolate chips.
• ½ cup of Dark or Semi-Sweet Chocolate Chips

Directions For Easy Oatmeal Cookies Recipe

1. Whisk dry ingredients together in a bowl (oats, baking powder, baking soda, salt, cinnamon).
2. In a separate bowl, combine and mix wet ingredients (almond butter, vanilla, honey).
3. Add wet ingredients to dry, stirring until properly mixed. Once sufficiently mixed, stir in your chocolate chips.
4. Chill the dough for 30 minutes in a refrigerator.
5. Using either your hands or a cookie scoop, form dough into balls and place on a parchment-lined baking sheet. Then, flatten cookies while keeping enough space between them on the sheet.
6. Bake at 350° F for 9 to 10 minutes. 

And that’s it! This recipe is incredibly simple and will keep you coming back for more. For an almond butter alternative, try any of the other organic nut butters from Ezra Cohen Montreal. Whether it’s brazil nut butter, praline pecan butter, salted caramel cashew butter, or plain peanut butter, these products by Ezra Cohen McGill will all work exceptionally well as a substitute. 

For more information on these organic nut butters by Ezra Cohen Montreal, contact us today for questions or comments.

Need some last-minute easter cookie ideas to fill your baskets? The kids will love these adorable easter cookie cups made with rich buttercream frosting and a tasty nut butter by Ezra Cohen McGill. 

With a combined prep and baking time of 20 minutes, you can easily create and decorate your cute nut butter easter cookie cups with all sorts of treats. For this recipe, we’ll be using M&M’s to give off the appearance of tiny easter eggs to make your basket that much more festive.

Here’s what you’ll need in this recipe:

Ingredients

Cookie Cups-

• 1 cup sugar
• 1 cup brown sugar
• 1 cup shortening
• 1 cup Brazil nut butter (we’re using this Ezra Cohen Montreal product)
• 1 tsp vanilla
• 1 tsp salt
• 1/4 cup milk
• 3 1/2 cups flour
• 2 tsp baking soda
• 2 eggs

Buttercream Frosting-

• 1/2 cup unsalted butter
• 3 to 4 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla
• green food coloring
• m&m’s (peanut or regular)

How to Make Nut Butter Easter Cookie Cups

These easter cookie cups are a breeze to make, and the indent molds provide great space to layer our rich buttercream frosting towards the end. Let’s go through the steps to make your cookie cups.

1. Make Your Batter – In a mixing bowl, combine your sugars, shortening, Brazil nut butter, vanilla and salt, making sure to mix well. Add eggs and milk as you mix, until creamy. Fold in flour and baking soda.
2. Scoop Your Dough – With a cookie scoop (preferably large), place dough in the cup of a greased muffin tin.
3. Press Your Indents – Using a tart press or a similar utensil, make an indent into the center of each scoop, which will act as the mold for your cookie cup.
4. Bake & Let Cool – Bake at 350°F for 10-12 minutes. Let cool completely. Note: Your cookie cups will rise while they are baking, and go down when they are cooling.

Now that your cookie cups are shaped and baked, it’s time to begin your buttercream frosting! We decided to go with green to mirror the color of grass, just to add some extra charm to our basket treats.

1. Mix Frosting Ingredients – In a large bowl, combine butter, milk, vanilla and 2 cups of powdered sugar. Mix until ingredients are smooth and creamy, which will take about 5 minutes. Then add the remaining powdered sugar and your green food coloring until the frosting takes color.
2. Pipe Into Cookie Cups – Carefully take your frosting and pipe it into your cookie cups. Be sure to add frosting all the way into the cups, otherwise the layer may fall off on a bite.
3. Decorate! – Whether you’d like to do this beforehand, or with your kids, have fun decorating your cookie cups in whatever way you please! For the closest resemblance to easter eggs, peanut M&M’s work great, and compliment the flavors very well.

Enjoy your nut butter easter cookies and dazzle up those baskets! This recipe is super simple and provides endless fun for you and the family. We hope you enjoyed this easter cookie recipe using special Brazil nut butter by Ezra Cohen McGill. For more recipes using any nut butters in the Ezra Cohen Montreal product line, check out our website or contact us today to learn more.

These nut butter cookies with all-natural nut butter from Ezra Cohen Montreal are the perfect treat for when you’re looking for something sweet. There’s a special twist on the recipe! As always, we’re bringing you a recipe with a delicious peanut butter alternative. 
We believe that people with peanut butter allergies shouldn’t have to skip out on enjoying anything. Everyone will have the chance to enjoy these soft, chewy, and decadent treats!

Nut Butter Cookies Recipe

Here’s what you’ll need to make them:

• 1/4 cup unsalted butter
• 1/4 cup vegetable shortening
• 1/2 cup Ezra Cohen Montreal nut butter
• 1 cup granulated sugar , divided
• 1/2 cup light brown sugar , packed
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375 degrees F.
2. In a large mixing bowl, use a hand blender to cream together butter, shortening, nut butter, ½ cup of granulated sugar, and brown sugar until the mixture is light and fluffy. It will take about 2 minutes. 
3. Add in one egg at a time, mixing with the hand blender between each additional egg. 
4. Mix in the vanilla.
5. In a separate bowl whisk together flour, baking soda, and salt until well combined
6. Slowly pour the dry ingredients into the wet ingredients and mix gently to combine. Be careful to not overmix! The dough should be soft and fluffy.
7. Pour the rest of the granulated sugar into a small bowl. 
8. Line a cookie sheet with parchment paper.
9. Using a spoon, scoop dough into balls. Roll each ball in the sugar before placing it on the cookie sheet.
10. Bake for 7-10 minutes at 375 F. The cookies will be pale, and look just barely set – this means they’re done! Take them out before they overbake.
11. Transfer cookies to a baking sheet after 2-3 minutes so they stop cooking. 
12. Allow cookies to cool completely before enjoying!

Recipe notes:

• Try pressing a Hershey Kiss into the center of each cookie 2-3 minutes after they come out of the oven! The addition of chocolate makes these nut butter cookies extra special.
• Nut butter cookies can be made ahead of time – You can chill the prepared cookie dough in the refrigerator for up to 1 day. When you’re ready to make the cookies, allow the dough to come to room temperature and continue from step 7.
• Baked nut butter cookies will freeze well for up to 3 months. 
• Unbaked cookie dough balls will also freeze well for up to 3 months.
• You can bake frozen cookie dough balls right out of the freezer – pop them into a preheated oven at 375 F and cook for one extra minute.

Nut Butters by Ezra Cohen McGill

Ezra Cohen Montreal nut butters by Ezra Cohen McGill come in six delicious flavors. Each is made with whole, all-natural ingredients, and are non-GMO certified. Silky-smooth and free of the grittiness that accompanies many organic nut butters, they are perfect for spreading on toast, adding to smoothies, and baking. View the complete collection Ezra Cohen Montreal all-natural nut butters online.