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Almond Butter with Cashew and Maple Snickerdoodles

What you’ll need:

  • 1/2 cup Fix & Fogg Almond Butter with Cashew and Maple

  • 1/4 cup coconut oil, melted

  • 1/3 cup maple syrup

  • 1 tbsp pure vanilla extract

  • 1 cup almond flour

  • 1/4 cup soft brown or coconut sugar

  • 1/4 cup flour

  • 1/2 tsp salt

  • 1/2 teaspoon baking soda

  • 1/2 tsp ground cinnamon


  1. Preheat oven to 180c (350F) and line a baking sheet with baking paper.

  2. In a large mixing bowl, combine the F&F Almond Butter with Cashew and Maple, coconut oil, maple syrup and pure vanilla extract.

  3. Add the almond flour, flour, salt, baking soda and cinnamon. Fold together until everything is combined.

  4. In a separate bowl, mix together the cinnamon and sugar.

  5. Roll the dough into equal size balls and roll in the cinnamon sugar mixture.

  6. Place ball onto prepared baking sheet leaving a few inches between each ball

  7. Bake for 12 - 15 minutes or until golden brown and crackly on top!

Makes around 12 cookies. This recipe would also work amazingly well with our Coffee and Maple peanut butter for a delicious coffee hit.
Store in an airtight container for up to a week.

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