Print
These are the best allergy-friendly, SunButter and jelly sandwich cookies you will ever make. Vegan with GF option

SunButter & Jelly Sandwich Cookie


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

Description

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


Scale

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
  • 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

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 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. 

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
  • Method: bake
  • Cuisine: vegan, allergy-friendly

Keywords: sunbutter, cookie, sandwich cookie, jelly, peanut butter, dessert, gluten free

Recipe Card powered by