SunButter Sandwich Cookies

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

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THIS POST IS SPONSORED BY SUNBUTTER®

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 SunButter Sandwich Cookies.

Crispy cookie > cream filling > crispy cookie. But now imagine all that packed with as much SunButter flavor as it’s possible to cram into a 1-inch diameter cookie. And now stop imagining and MAKE THEM because your imagination cannot do justice to how delicious they are.

Just when I thought I couldn’t adore SunButter any more, this new favorite cookie came into my life and proved me so very wrong.

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If you love SunButter, you’re gonna love these.

If you don’t love SunButter (yet), you’re gonna love these.

Where to start? Well…

• 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.

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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.

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While we wait, we make the filling:

• more SunButter
• coconut oil (optional, but helps it set)
• maple syrup

You can skip the syrup if using sweetened SunButter, but it tastes more frosting-y this way.

Stir everything together and then refrigerate for 5-10 to thicken.

Once the cookies are cool, make your mini SunButter sandwiches and EAT THEM UP.

Hope you are as instantly obsessed as I was!

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SunButter Sandwich Cookies

★★★★★ 5 from 1 reviews

• Author: Natalie
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  Clik here to view. Prep Time: 20 minutes
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  Clik here to view. Cook Time: 15 minutes
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  Clik here to view. Total Time: 35 minutes
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  Clik here to view. Yield: 20 sandwiches
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  Clik here to view. Category: cookies
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  Clik here to view. Method: baking
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  Clik here to view. Cuisine: american

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Description

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

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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

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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.

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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 HERE

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Nutrition

• Serving Size: 1 cookie
• Calories: 117
• Sugar: 5g
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 3g

Keywords: vegan, gluten free, cookies, easy, oat, nutter butter, snacks, oil free

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