I made these raw, nut butter “Oreos” for the first time and was delighted by just how satisfying this sweet, nutty, nutrient-packed treat is! Inspired by peanut butter cookies made by Hold The Grains, these no bake, fruit sweetened and flourless cookies are a treat to feel good about.
INGREDIENTS
FILLING
- ½ cup sunflower butter (or alternative)
- 2 teaspoons coconut sugar
- ¼ Teaspoon pure vanilla extract
COOKIES
- 1 cup sunflower seeds
- 1 ½ cups pitted dates
- 3 tb cocoa powder
- 1 tb flax seed
- 2 tb coconut butter
- ½ tsp pure vanilla extract
- 1 tsp sea salt (more to less to taste)
INSTRUCTIONS
- Blend the sunflower seeds in a food processor until well chopped. Transfer to a separate bowl.
- Repeat with the dates.
- Add in the remaining ingredients, including the previously chopped seeds, and process until a dough forms.
- Place the mix between two pieces of parchment paper and roll out into a thin square.
- Use a round cookie cutter to cut cookies out of the dough.
- Place all the cookies on a parchment lined baking sheet and transfer to the freezer for about 10 minutes.
- Make the filling by combining all the ingredients in a small bowl and mixing well with a fork.
- Remove the chilled cookies from the freezer. Place a small dollop in the center of one cookie.
- Sandwich another cookie on top and place the sandwich back on the baking sheet. Repeat with all of the cookies.
- Let the cookies chill in the freezer 5-10 minutes or until ready to enjoy!
This recipe can yield 24 cookies (making 12 sandwiches), but the amount may vary by the thickness of your cookies and the size of the cookie cutter. If you don’t have a round cookie cutter, you can use a thin glass or jar.
