SunButter & Jelly Sandwich Cookies

These are the best allergy-friendly, SunButter and Jelly sandwich cookies you will ever make. {Vegan, DF,EF,NF}

**This recipe is in partnership with SunButter . While I was compensated for this recipe, all opinions are 100% my own!**   

Let’s talk PB&J.

First of all, it’s a lunchbox classic. Whether you like smooth or chunky, jam or jelly, white or wheat, it’s all good! Secondly, regardless of how amazing it is or the sentimental value it holds, you just can’t eat it if you have a food allergy. That’s why I decided to mix it up a little and rock your lunchbox world with my allergy-friendly take on school time favorite. SunButter & Jelly Sandwich Cookies….

To celebrate school starting again (anyone else doing the “happy dance?🎉) I thought these SunButter & Jelly Sandwich Cookies would be the perfect back-to-school treat. Two deliciously tender, sweet and “nutty” SunButter cookies, sandwiched with SunButter Natural and jelly! This SunButter cookie recipe used here was loosely adapted from Chloe’s Vegan Desserts and is my new favorite! Lightly crisp edges, super chewy middle and “whoop” there is it, cookie heaven!

Although these SunButter cookies are quite delicious on their own (I may have eaten 1 or 3😂 before my willpower took over), the filling is the perfect touch of creamy SunButter and tart jelly that tastes a bit like childhood. I probably would have shouted with glee if I found one of these SunButter & Jelly Sandwich Cookies in my lunch box instead of a sandwich! Forget white or wheat… me want cookie!!🍪

How could you blame me? SunButter cookies are a way cooler way to make a sandwich, don’t you think? I bet if you made this for your kiddo, you’d win “coolest mom of the year” award! Even if you don’t have kids, it’s perfectly acceptable to relive those childhood moments with an upgraded take on a classic combo. Care to join me & indulge a little with these amazing SunButter & Jelly Sandwich Cookies?

Craving more ideas?

• Add some texture by using Sunbutter Natural Crunch spread in your cookies then layer with creamy SunButter.
• Layer our creamy SunButter filling between two chocolate chip cookies or even add a layer of chocolate ganache and marshmallows for an indulgent dessert.
• Make this delicious SunButter cream and use as a dip for apple & banana slices or fresh berries.

It’s cookie making time

SunButter & Jelly Sandwich Cookie

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• Author: Nicole Dawson
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 sandwich cookies 1x

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Description

The perfect back to school treat.  Two perfectly tender, sweet and nutty SunButter cookies, sandwiched with silky SunButter cream and tangy berry jam!

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Scale 1x2x3x

Ingredients

Cookie Dough

• 1 1/4 cup all-purpose flour*
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup creamy SunButter
• 1/2 cup Earth Balance butter
• 1 cup light brown sugar
• 1 1/2 teaspoon pure vanilla extract (affilate link)
• 1 tablespoon coconut milk or creamer

Filling

• 1/4 cup creamy SunButter
• 1/2 cup vegan confectioner sugar
• 2 tablespoon Earth Balance butter, softened
• 1 tablespoon coconut milk or creamer
• 1/3 cup berry jam or jelly of choice

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Instructions

SunButter Cookie

1. Preheat oven to 350°. Line 2 baking sheets with silpat or parchment paper and set aside. 
2. In a medium bowl, whisk (affilate link) together flour, baking soda and salt. 
3. Using a stand mixer, beat SunButter, butter, brown sugar, vanilla and milk until fluffy.  Slowly add in flour mixture, and blend until combined. 
4. Scoop approximately 2 tablespoon of dough and roll into a ball.  Place on prepared baking sheet, leaving 3″ between each scoop.  Using the back of a fork, press down onto dough to create criss-cross pattern.  Bake 12-14 minutes or until edges are light brown.  Let cool on pan. 

Filling

1. Make SunButter Cream: In a stand mixer, beat together SunButter, confectioner sugar, softened butter and coconut milk until light and creamy. 
2. Spread a layer of SunButter cream on one cookie and a tablespoon of jam/jelly on another cookie. Sandwich cookies together. Refrigerate those you don’t eat right away in a sealed container. 

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Notes

*For a gluten-free option, substitute Bob’s Red Mill 1-to-1 GF flour (this works wonderfully) or gluten-free flour of choice, adding xanthan gum if needed. 

When refrigerating, I carefully held sandwich cookies together with a toothpick until they had time to set at least 1 hour. 

**The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may also help.

• Category: Dessert
• Cuisine: vegan, allergy-friendly

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