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.
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
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
Nut-free and BETTER than nutter butters! Crispy SunButter oat cookies sandwiched with a cream filling. Vegan, gluten-free, only 5 ingredients!
- 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
- 1/4 cup (65g) Natural SunButter
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- Preheat the oven to 350ºF.
- Whisk together the SunButter, maple syrup, and vanilla.
- Add the oat flour and salt. Mix to form a thick dough
- 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.
- 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.
- Bake for 15 minutes at 350ºF until the edges are golden brown.
- Cool completely before sandwiching.
- For the filling, stir together all the ingredients and refrigerate for 10-15 minutes to thicken.
- Spoon a dollop of filling on one cookie. Sandwich with another cookie. Refrigerate to “glue” them together and let the filling set completely.
- 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.
*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