Warm, nutty, and filled with the distinctive flavor of pecans, there’s no better way to usher in a cozy evening than with these soft brown sugar pecan butter cookies. Crafted with Ezra Cohen Montreal’s signature pecan butter, these cookies are a delightful blend of sweet, salty, and oh-so-buttery goodness.

Soft brown sugar pecan cookies make the perfect snack for a casual get-together or an ideal treat when you’re looking for a little something special to satisfy your sweet tooth.

Key Ingredients: Explained

What makes these cookies soWarm, nutty, and filled with the distinctive flavor of pecans, there’s no better way to usher in a cozy evening than with these soft brown sugar pecan butter cookies. Crafted with Ezra Cohen Montreal’s signature pecan butter, these cookies are a delightful blend of sweet, salty, and oh-so-buttery goodness.

Soft brown sugar p unique is Ezra Cohen Montreal’s Pecan Nut Butter. Made from freshly roasted pecans and nothing else, our pecan butter is full of rich, nutty flavor and is all-natural, non-GMO, and gluten- and dairy-free. The pecan butter not only adds a deliciously full-bodied pecan taste but also gives the cookies a soft, moist texture that melts in your mouth.

We pair this pecan butter with brown sugar to create a warm, caramel-like sweetness that enhances the pecans’ richness. The deep flavor of the brown sugar, combined with a hint of vanilla, creates a fragrant, comforting aroma that fills your kitchen while these cookies bake.

Finally, the dough is studded with chopped pecans for added texture and another layer of nutty goodness. These pieces of pecan give a satisfying crunch to every bite and make these cookies with pecans truly stand out.

Ingredients:

• 1 cup of Ezra Cohen Montreal’s Pecan Nut Butter
• 1/3 cup of brown sugar
• 1/2 tsp of baking powder
• 1 tsp of cinnamon (optional but recommended)
• 1/4 tsp of flaky sea salt
• 1-2 tbsp of milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pecan nut butter, brown sugar, baking powder, vanilla extract, cinnamon, sea salt, and 1 tablespoon of milk. Mix until smooth. The batter may feel too dry to keep holding together. If that is the case, pour in a second tsp of milk.
3. Scoop up the cookie batter using a tablespoon or small cookie scoop onto the prepared baking sheet. Leave ample space between each cookie since they will spread apart slightly while baking. Expect between 12-14 cookies.
4. Using a fork, gently press down each cookie.
5. Bake for 10-11 minutes. The cookies might seem soft and undercooked initially, but they will firm up as they cool.
6. Allow the cookies to cool off on the baking sheet for at least five minutes. Then, transfer them to a wire rack for continued cooling.

Please note that you can adjust the sugar to your preference. Also, the cookies can be stored at room temperature in a container for 2-3 days, refrigerated for up to 1 week, or frozen air-tight for up to 3 months.

Delight in the rich, sweet, and nutty taste of these Soft Brown Sugar Pecan butter cookies; more than just a treat—they’re a taste experience.

Explore Ezra Cohen Montreal’s wide range of nut butter for more delicious baking possibilities, or contact us today for any questions or comments. We are always thrilled to help you make your kitchen a place of delightful flavors and memorable moments. Enjoy your baking journey with us!

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.

With some help from  Ezra Cohen Montreal, making a delicious sweet potato almond soup is easier than you might have been led to believe! With our simple and easy sweet potato soup recipe, you can enjoy a great vegan meal. 

The star of the show is Almond Butter from Ezra Cohen Montreal’s line of nut butters, which can be added in recipes with almond butter, or you can just spread them on a piece of toast for a healthy breakfast and enjoy that rich and sweet goodness. Here is how you can make delicious sweet potato almond soup, broken down in simple steps.

Easy Sweet Potato Soup Recipe 

Make sure that all the utensils and ingredients are at your arm’s length before you start making this sweet potato almond soup:

Ingredients

1 sweet onion (diced)

Ground ginger (1 teaspoon)

1 garlic clove (minced)

Ground cinnamon (1/2 teaspoon)

Ground nutmeg (1/2 teaspoon)

Ground cumin (1/2 teaspoon)

Ground thyme (1 teaspoon)

Olive oil (1 tablespoon or ¼ cup o vegetable broth or water to opt or an oil-free recipe)

Pepper (1/8 teaspoon or to taste)

Salt (1/4 teaspoon or to taste)

Canned Dice tomatoes (1 cup)

2 sweet potatoes (medium, cubed, about 2 to 3 cups)

Low sodium vegetable broth (4 cups)

Ezra Cohen Almond Butter (1/3 cup)

A squeeze of lime juice

Almond (slivered, for garnishing)

Instructions

Heat the oil over medium heat in a pot. Then stir fry the onion for about 5-6 minutes until they are soft and translucent. Add ginger, cinnamon, salt, nutmeg, garlic, cumin, pepper, and thyme, and fry for one more minute. 

Next, add diced tomatoes, vegetable broth, and sweet potatoes. Slowly increase the heat to bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for approximately twenty minutes till your sweet potatoes are tender.

Remove it from the heat, add Ezra Cohen Almond Butter and stir to combine. Then, by using an immersion blender, blend your soup to your desired consistency (some prefer soup smooth, while some like chunks).

If you prefer a thinner soup, add some water or more veggie stock and stir to combine.

Garnish the soup with slivered almonds and a squeeze of fresh lime juice to make it look restaurant quality.

Serve your soup warm, and enjoy!

Use Our Nut Butters In All Types Of Recipes

There you have it! An easy vegetarian soup recipe that you can recreate from the comfort of your own home. Trying out your favorite recipes does not have to be complicated; you need the right ingredients, and this easy method only requires a stove. 

If you want to recreate more healthy and fun recipes, check out the Ezra Cohen Cashew Butter Cheesecake recipe. You can also check out various other nut butter recipes to create some fantastic desserts or appetizers!

Enjoy something sweet and healthy with Ezra Cohen’s no bake protein balls recipe! This Brazil nut butter recipe by Ezra Cohen Montreal is sure to become your new favorite snack. Once prepared, sit back and enjoy nut butter protein balls full of healthy nutrients and fats to boost your mood and help fight inflammation!

These nut butter protein balls are entirely vegan, and once you eat them, they will remind you of those small chocolaty treats you used to enjoy as a kid.

Brazil nut butter is rich in selenium which is quite important for your thyroid. It can also boost your immune system, and has been said to have better outcomes for heart diseases, infections, cancer, and more. Furthermore, these nut butter protein balls have high copper, zinc, and magnesium concentrations and are an excellent source of healthy fats. 

No-Bake Protein Balls Recipe 

Ingredients

Brazil Nuts (1 ½ cups) 

Ezra Cohen Montreal Brazil nut butter (1/4 cup)

Raisins (1/4 cup)

Cinnamon (1 tsp)

Chia Seeds (2 tbsp)

Sea salt (pinch)

Vanilla extract (1 tsp)

Protein powder (1/2 cup)

Melted coconut oil (1/4 cup)

Chopped Brazil nuts (for garnishing)

Instructions

Add Brazil nuts (1 ½ cups) to your food processor and process it for approximately twenty to thirty seconds, so there are still chunks of nuts left. Then add the remaining ingredients and process it all until well mixed. 

Roll one tablespoon of the mixture into a ball, then roll it over the chopped Brazil nuts. Do this with the remaining mixture and then store it in an airtight container in the fridge to get softer balls. If you prefer a harder consistency, then we recommend storing them in the freezer. 

Replace Various Nut Butters To Get The Acquired Flavor

Another great thing about the no-bake protein balls recipe is that it is rich in antioxidants; thus, they can also act as an anti-inflammatory and can be suitable for improved brain functionality. 

Some nuts you can substitute for Brazil nuts include cashews, hazelnuts, and pecans. Not only that, but you can also replace raisins with honey, dates, maple syrup, or dried figs; chia seed with flax seeds; and coconut oil with cacao butter. 

Check out these fantastic nut butter recipes by Ezra Cohen Montreal and satisfy your cravings in the healthiest way possible!