How cute are they!!! Adapted from my homemade oat cake recipe, these little mini sunflower seed butter cookies are lightly sweet, and held together with a plant based protein filling courtesy of Pulsin.
I just love a little sweet treat after dinner in the evenings. It’s my down time, when I watch a little mind numbing TV, have a little sweet nibble, perhaps take a bath, and these are just ideal. Satisfying, small…so I can have a few alongside my favourite three licorice tea; don’t dismiss it until you try it!! I would say I’m not a licorice fan but licorice tea is awesome! It’s beautifully naturally sweet and also helps with digestion post dinner.
I made these with Sunbutter because it’s my absolute favourite but I’m now all out and finally decided to make a batch of my own. Granted it took forever; I find in comparison to nuts the sunflower seeds take quite a while to release they’re natural oils and it really requires a high speed blender as opposed to a Nutri Bullet or food processor.
As soon as it’s back in stock on iHerb I shall be stocking up! However, you can of course make these with almond butter or peanut butter if you prefer. Each will bestow their own unique flavour. I don’t think cashew butter will provide as much flavour, though hazelnut might be good! As they are, being nut free they are lunch box friendly. You can leave the filling out and sandwich them as you decide to eat them or depending on the preference of the person about to eat them!
Sunbutter Sandwich Cookies
Print RecipeIngredients
- ***Cookies***
- 125g smooth sunflower seed butter
- 60g maple syrup
- 90g oat flour
- 2 tsp milled flaxseed
- 60ml hot water
- 1 tsp vanilla extract
- Generous pinch of salt
- ***The Filling***
- 40g sunflower seed butter
- 14g coconut oil melted
- 1 tbsp (7g) cocoa powder
- 20g Pulsin Chocolate Pea Protein or Cacao Maca Supershake Blend
- 1 -2 tbsp hot water
Instructions
Preheat oven to 180C (350F).
Mix together all cookie ingredients in bowl.
Roll dough out between two pieces of parchment paper so that it is only about ¼ of an inch thick.
Use a mini cutter to cut 36 - 40 cookies; reforming and rolling the dough when necessary.
Place cookies on a baking tray lined with baking paper.
Bake cookies in the preheated oven for 10 -15 minutes. Allow to cool on the tray.
Mix together filling ingredients, adding a touch more water to reach a smooth nut butter like consistency. Place into the fridge for 15 minutes to firm up.
Once the cookies are cooled sandwich them together with approximately 1 level tsp of the filling.
Store in the fridge for up to one week.
