Prep Time
10 minutes
Cooking Time
12 minutes
Yields
6 sandwich cookies
Ingredients
FOR THE COOKIES:
1/2 cup coconut sugar
1 cup sunbutter or peanut butter
1 egg or 1 “flax egg” (1 TBSP ground flaxseed plus 3 TBSP water)
FOR THE FILLING:
1/4 cup organic butter (or vegan butter if making dairy free) room temperature
1/4 cup nut butter, room temperature
3/4 cup powdered sugar
1-2 tablespoons coconut milk (or any variety milk)
Directions
Preheat the oven to 350 degrees.
Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
Bake for 8 minutes and then let cool on the tray for 1-2 more minutes.
For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
Slowly add in your powdered sugar and beat until smooth.
Add the milk, one tablespoon at a time until the desired consistency is reached.
Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!
Enjoy!
Notes
You can either make these round or in the shape of a Nutter Butter cookie.