Creamy sunbutter filling is sandwiched between delicious oat cookies to make these nut free do si dos. You will love this flavorful, allergy friendly cookie recipe!
Place the rolled oats in a food processor, and process them until they are a coarse flour. Set aside. (You can process them as fine as you like, but I prefer a little bit of texture for these cookies).
Put the vegan buttery spread, brown sugar, applesauce, and sunbutter in a mixing bowl, and mix on medium speed until combined.
Add the gluten free flour blend, oat flour, salt, baking soda, and baking powder to the bowl. Mix on low speed until the dough comes together.
Refrigerate the cookie dough for one hour.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Scoop out tablespoons of dough, and roll into balls. Flatten with your hands. Leave about an inch between cookies on the cookie sheet. I was able to fit 15 cookies on a half sheet pan.
Bake at 350 degrees F for about 11-13 minutes.
Allow the cookies to cool fully on the cookie sheet. Repeat steps 6-7 with the remaining dough.
Put the vegan buttery spread and sunbutter into a mixing bowl, and mix until smooth.
Add the powdered sugar and 2 Tablespoons water. Beat on high speed, adding more water as needed, until it is smooth and spreadable. If the filling seems thin, add more powdered sugar.
Frost half of the cooled cookies, and place the other half of the cookies on top to create sandwiches. You could also just put a thin layer of frosting on each cookie instead of making sandwiches if you prefer. Enjoy!
Nutrition facts are for one cookie sandwich with filling. This recipe makes about 15 cookie sandwiches.
Store leftovers in an airtight container. They should stay fresh for about 4 days.