Nut-free and BETTER than nutter butters! Crispy SunButter oat cookies sandwiched with a cream filling. Vegan, gluten-free, only 5 ingredients!
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.
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.
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.
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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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
- 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.
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
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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Sandwich cookies are such a fun idea!! These are so cute 🙂
I was craving nutter butters after some pinterest browsing so that’s where the sandwich cookie part came from, but they turned out to be such an upgrade🤗😋
My husband agreed to give up his Oreo cookies and this looks like a great substitute! I will make them with Sunbutter eventually, but for now do you know if almond butter, peanut butter or cashew butter will work?
Any of those will work here too! Hope you both enjoy 🙂
Great, thanks!
These adorable little cookie sandwiches almost didn’t happen for two reasons…(1) I didn’t have enough SunButter and (2) I couldn’t stop eating the dough 😂😂 I ended up using half tahini/half SunButter and it worked reeaaally well!!! Willow isn’t a big fan of tahini or sunbutter *GASP* unless there’s chocolate involved, so these will mostly be devoured by me…and Josh 😉 The reference to Teddy Grahams is spot on – not only because they’re cute, but the texture is reminiscent…crispy and sweet! The great thing about these cookie sandwiches is that the two components can be enjoyed on their own…that filling/cream center is dangerously good 😍 I did have a little trouble cutting the dough into shapes (sticky even after chilling for a bit), but once I dipped the cookie cutters into some tapioca starch it was smooth sailing! These are absolutely delicious and I’m excited to have another one (or two) with some tea in a bit! Happy weekend, my friend! 😘❤️❤️
★★★★★
While I can personally and deeply relate to those obstacles, I am so happy they did happen despite both🤗🤗 For me the low on sunbutter reason is usually because I’ve been eating it all by the spoon/finger full too😂 I am loving the sound of this sunbutter/tahini mashup, I’ve never tried those two together! And even though I want to believe Willow will come around to SunButter eventually, I am not mad about the idea for a chocolate version of these in the future too🍫 Oooh maybe in the shape of actual bears this time…but maybe I’m just getting carried away now🤔😂 Great tip on the tapioca, freezing the rolled out dough for 10-15 helped for me too. Thanks for the feedback my dear, so happy to have reconnected with you❤️❤️
😂😂 I do the exact same thing…eat all nut/seed butters by the spoonful and then it comes time to make a recipe and I wonder why we don’t have enough! Ha! This is your mission, Natalie…find a small bear cookie cutter and make healthier Teddy Grahams…and start with chocolate 😉 Oh, and next time I’ll definitely freeze the rolled out dough!! And I agree…so good to reconnect 😘😘
It’s gonna happen. It NEEDS to happen🐻🐻
My husband is allergic to nuts, but he loves Sunbutter. I can’t wait to make these for him!
★★★★★
Sunbutter is the best! I hope you both love these little guys😋
These sandwich cookies made the BEST cutout bicycles to adorn a little boy’s birthday cake! Sturdy, more than capable of retaining the all-important bike-y detail (even those dainty handlebars and pedals stayed intact!) and most importantly, CRAZY-GOOD-TASTY-MOREISH!! The 1/4 cup cocoa/cacao powder and 1/2 cup oat flour substitution you suggested was perfect! Now you can add ‘Making Small Children Happy’ to your list of achievements (if it wasn’t there already). Oh! And I also tried them as (non bicycle-shaped, un-chocolate) sandwich cookies under non birthday-related circumstances and they were also awesome!! But for me, they will always be the birthday bicycle cookies that made my son literally bounce with happiness when he saw his cake.
★★★★★
Hehe your reviews are the sweetest, always make me smile 🙂 Thanks Aleks!