MINI SUNFLOWER SEED BUTTER SANDWICH VEGAN PROTEIN COOKIES
Nut free* sunflower seed butter oat vegan protein cookies, sandwiched together with a chocolate protein filling! The perfect little sweet treat nibble that is almost too cute to eat!
*Although this recipe is nut free, Pulsin products are made in a factory that handles nuts.
- 125g smooth sunflower seed butter
- 160g maple syrup
- 90g oat flour
- 2 tsp milled flaxseed
- 60ml hot water
- 1 tsp vanilla extract
- Generous pinch of salt
- 40g sunflower seed butter
- 14g coconut oil melted
- 1 tbsp (7g) cocoa powder
- 20g Cacao Maca Energy Supershake
- 1 -2 tbsp hot water
FOR THE COOKIES
FOR THE FILLING
Preheat oven to 180C (350F).
Mix together all cookie ingredients in bowl.
Roll dough out between two pieces of parchment paper so that it is only about ¼ of an inch thick.
Use a mini cutter to cut 36 - 40 cookies; reforming and rolling the dough when necessary
Place cookies on a baking tray lined with baking paper.
Bake cookies in the preheated oven for 10 -15 minutes. Allow to cool on the tray.
Mix together filling ingredients, adding a touch more water to reach a smooth nut butter like consistency. Place into the fridge for 15 minutes to firm up.
Once the cookies are cooled sandwich them together with approximately 1 level tsp of the filling.
Store in the fridge for up to one week.