You ever have one of those days where you just need chocolate?
Like, now?
Yeah, same. A while back, I had one of those days, and let me tell you—I almost reached for some sad, store-bought snack that I knew wouldn’t hit the spot. But then, I remembered my secret weapon: SunButter.
I threw together a batch of these rich, fudgy brownie cookies, sandwiched them with a creamy SunButter filling, and BAM—craving satisfied. These cookies are chewy, chocolatey, slightly salty, and packed with SunButter goodness.
Best part?
They’re gluten-free and nut-free, so everyone can enjoy them.
Trust me, these will become your go-to “I need chocolate but also want to feel good about it” cookies. Let’s get baking!
Tips for Maximum Flavor
✅ Let the cookies cool completely before filling—otherwise, they’ll slide apart!
✅ Chill the filling for 10 minutes before assembling to make spreading easier.
✅ Add a pinch of cinnamon to the filling for extra warmth.
✅ Want extra crunch? Sprinkle chopped sunflower seeds on the filling before sandwiching the cookies together.
Variations & Substitutions
🌱 Vegan Option: Swap eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, let sit for 5 minutes).
🍯 No Coconut Sugar? Use brown sugar or even maple syrup, but reduce by 2 tablespoons to keep the consistency.
🍫 More Chocolate? Melt extra chocolate chips and drizzle over the top.
Serving & Storage
These cookies are best eaten fresh but will keep in an airtight container for 3–4 days. Store in the fridge for up to a week or freeze for longer!
Pro Tip: Pop one in the microwave for 10 seconds before eating—it tastes like a fresh-baked brownie straight from the oven.
Now, go grab a glass of almond milk (or oat, or regular, no judgment here) and enjoy a bite of these ridiculously good SunButter brownie sandwich cookies. You earned it. 😍
Gluten-Free SunButter Brownie Sandwich Cookies
- Total Time: 20 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Gluten Free
Description
Chewy, fudgy gluten-free brownie cookies sandwiched with creamy SunButter filling—rich, nut-free, and insanely delicious!
Ingredients
For the Brownie Cookies:
- 1 cup SunButter (original or no-sugar-added)
- ¾ cup coconut sugar (or brown sugar)
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips (dairy-free if needed)
For the Filling:
- ½ cup SunButter
- ¼ cup maple syrup or honey
- ¼ teaspoon sea salt
- 2 tablespoons coconut flour (to thicken)
Instructions
Step 1: Mix the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix SunButter, coconut sugar, eggs, cocoa powder, baking soda, salt, and vanilla. Stir until smooth.
- Fold in the dark chocolate chips. The dough will be thick, but that’s what makes these cookies chewy!
Step 2: Bake the Cookies
- Use a small cookie scoop or a tablespoon to drop batter onto the lined baking sheet. Keep them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges look set. The centers will still be soft—don’t overbake!
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Step 3: Make the Filling
- In a bowl, whisk together SunButter, maple syrup, salt, and coconut flour until smooth and creamy. Adjust sweetness if needed.
- If the filling feels too thick, add a teaspoon of non-dairy milk. If it’s too thin, add a bit more coconut flour.
Step 4: Assemble the Sandwiches
- Spread a spoonful of SunButter filling onto the flat side of one cookie.
- Top with another
Notes
- Let cookies cool before filling to prevent melting.
- Store in an airtight container at room temp for 3 days or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: ~190
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
