Homemade Nutter Butters but without nuts or butter. So maybe we should call them No-Nutter SunButters? Or Sunflower Seedwiches? Or maybe just the yummiest little 

  • ONLY 5 INGREDIENTS. IN THE COOKIE. Okay I’ll stop now, but it’s just very exciting when a cookie can be so yummy and so crispy and so easy too!
  • They’re not green. If you’ve baked with SunButter before you know that can be an issue. But since I wanted a thin crispy cookie anyways, I skipped the baking powder/soda so they won’t turn green on you.
  • Texture. The cookies are perfectly crisp and just-crumbly (think: Teddy Graham texture). The filling is thick and rich and creamy (think: nut butter meets frosting). So the contrast when you bite into both together…pure love.

Also…they cute. Not most important, but not NOT important.

SunButter Sandwich Cookies


SunButter Sandwich Cookies
SunButter Sandwich Cookies

Here’s how it all happens:

  • SunButter (I used the Natural variety, but any creamy kind will work!)
  • maple syrup
  • vanilla extract

In a bowl, whisk it up. Then add…

  • oat flour
  • salt

Mix. The dough will be a little sticky, so consider refrigerating for 10-15 to make rolling/cutting easier. And of course the cute shapes are option, circles taste just as good.

Bake for 15 minutes. And then, I hate to say it, they have to cool. Otherwise the filling will melt out the sides. Feel free to pop them in the freezer my impatient friends.

SUNBUTTER SANDWICH COOKIES

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 sandwiches

DESCRIPTION

Nut-free and BETTER than nutter butters! Crispy SunButter oat cookies sandwiched with a cream filling. Vegan, gluten-free, only 5 ingredients!


INGREDIENTS

Cookies

  • 1/2 cup (125g) Natural SunButter*
  • 1/3 cup(105g) maple syrup
  • 3/4 cup (90g) oat flour (plus extra for rolling)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Filling

  • 1/4 cup (65g) Natural SunButter
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup

INSTRUCTIONS

  1. Preheat the oven to 350ºF.
  2. Whisk together the SunButter, maple syrup, and vanilla. 
  3. Add the oat flour and salt. Mix to form a thick dough
  4. Roll out on a sheet of wax paper, using a light dusting of oat flour as needed (too much will make your cookies dry). You want it pretty thin, less that 1/4 inch if possible.
  5. Cut into flowers (or any shape) and transfer to a lined baking sheet. If they are hard to transfer, freeze the already rolled/cut dough for 10-15 minutes.
  6. Bake for 15 minutes at 350ºF until the edges are golden brown.
  7. Cool completely before sandwiching.
  8. For the filling, stir together all the ingredients and refrigerate for 10-15 minutes to thicken.
  9. Spoon a dollop of filling on one cookie. Sandwich with another cookie. Refrigerate to “glue” them together and let the filling set completely.
  10. Enjoy! Keep in the fridge for up to a week in an airtight container. Or you can freeze the cookies (without filling) for longer storage.

NOTES

*You can use any variety of SunButter, even the No Sugar Added will be fine. And $1 off any jar of SunButter with my coupon

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