- 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
- 1 tablespoon coconut milk or creamer
- Preheat oven to 350°. Line 2 baking sheets with silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt.
- Using a stand mixer, beat SunButter, butter, brown sugar, vanilla and milk until fluffy. Slowly add in flour mixture, and blend until combined.
- 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.
- Make SunButter Cream: In a stand mixer, beat together SunButter, confectioner sugar, softened butter and coconut milk until light and creamy.
- 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.
*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
- Method: bake
- Cuisine: vegan, allergy-friendly
Keywords: sunbutter, cookie, sandwich cookie, jelly, peanut butter, dessert, gluten free