Ready for something a little bit extravagant? These sandwich cookies are reminiscent of nutter butters but so much softer and thicker!
Prep Time30minutes
Cook Time25minutes
Total Time55minutes
Servings30cookie sandwiches (about)
Ingredients
Cookies:
1/2cupraw tahini
1/2cupunsweetened cashew butter
1/4cupcoconut cream
1/2cuporganic cane sugar
1/2cupbrown sugar
2teaspoonsvanilla extract
1/2teaspoonsea salt
2teaspoonsbaking powder
2/3cuproasted cashewschopped
3cupsall-purpose flour
Frosting:
1/2cupunsweetened cashew butter
1teaspoonvanilla extract
2tablespoonsalmond milk
3cupspowdered sugar
Chocolate: (optional)
1/2cupdairy free semi-sweet chocolate bar or chips
2tablespoonscoconut oil
Instructions
Cookies:
Pre-heat oven to 350 degrees F (180 C). Beat the tahini, cashew butter, coconut cream, and sugars together in the bowl of stand mixer fitted with beater attachment. Mix in salt, baking powder, vanilla and beat until smooth. Add the flour and mix just until the dough comes together and is evenly mixed. Fold in the cashews until combined.
Roll the dough into 1 1/2 tablespoon sized balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.
Frosting:
Stir together the cashew butter, vanilla extract, and almond milk in a medium mixing bowl. Add the powdered sugar a cup at a time and mix it until combined. (Add more powdered sugar or almond milk if needed) Spread about a tablespoon of frosting in between sets of cookies to make sandwiches.
Chocolate Coating: (Optional)
Melt the chocolate and coconut oil over low heat in a double boiler. Dip then as desired and place on a parchment lined tray to dry.