• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, cookies, oil-free, sweet · May 20, 2019

SunButter Sandwich Cookies

Jump to Recipe·Print Recipe

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

SunButter Sandwich Cookies
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.

SunButter Sandwich Cookies

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.

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

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!

SunButter Sandwich Cookies
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

SunButter Sandwich Cookies

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 sandwiches 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

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


Ingredients

Scale

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 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

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
SunButter Sandwich Cookies
Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, cookies, oil-free, sweet · Tagged: easy, snacks, video, baking, oat flour, maple syrup, nut-free, dairy-free, egg-free, crispy, crunchy, nutter butters

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter Stuffed Brownies
White Chocolate Coconut Macadamia Cookies
Vegan Strawberry Shortcake Muffins

Comments

  1. Brittany Audra @ Audra's Appetite says

    May 20, 2019 at 11:45 pm

    Sandwich cookies are such a fun idea!! These are so cute 🙂

    Reply
    • Natalie says

      May 21, 2019 at 10:54 am

      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🤗😋

      Reply
  2. Lora Kovaly says

    May 23, 2019 at 1:12 pm

    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?

    Reply
    • Natalie says

      May 24, 2019 at 11:02 am

      Any of those will work here too! Hope you both enjoy 🙂

      Reply
      • Lora Kovaly says

        May 24, 2019 at 11:55 am

        Great, thanks!

        Reply
  3. Mandy says

    May 25, 2019 at 9:57 pm

    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! 😘❤️❤️

    ★★★★★

    Reply
    • Natalie says

      May 26, 2019 at 11:49 am

      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❤️❤️

      Reply
      • Mandy says

        May 26, 2019 at 9:46 pm

        😂😂 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 😘😘

        Reply
        • Natalie says

          May 27, 2019 at 12:19 pm

          It’s gonna happen. It NEEDS to happen🐻🐻

          Reply
  4. Teresa says

    May 31, 2019 at 11:43 am

    My husband is allergic to nuts, but he loves Sunbutter. I can’t wait to make these for him!

    ★★★★★

    Reply
    • Natalie says

      May 31, 2019 at 11:51 am

      Sunbutter is the best! I hope you both love these little guys😋

      Reply
  5. Aleks says

    August 25, 2019 at 8:56 am

    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.

    ★★★★★

    Reply
    • Natalie says

      August 25, 2019 at 3:31 pm

      Hehe your reviews are the sweetest, always make me smile 🙂 Thanks Aleks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Double Chocolate Raspberry Cookie Dough

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Blackberry Coconut Bars

Blackberry Coconut Bars

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

SunButter Granola

SunButter Granola

instagram

Follow @feastingonfruit

SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue