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Tahini Cashew Nutter Butter Sandwich Cookies

Ready for something a little bit extravagant? These sandwich cookies are reminiscent of nutter butters but so much softer and thicker! 

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 30 cookie sandwiches (about)



  • 1/2 cup raw tahini
  • 1/2 cup unsweetened cashew butter
  • 1/4 cup coconut cream
  • 1/2 cup organic cane sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 2/3 cup roasted cashews chopped
  • 3 cups all-purpose flour


  • 1/2 cup unsweetened cashew butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk
  • 3 cups powdered sugar

Chocolate: (optional)

  • 1/2 cup dairy free semi-sweet chocolate bar or chips
  • 2 tablespoons coconut oil



  1. 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.
  2. 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.


  1. 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)

  1. 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.