Get ready to experience a mind-blowing fusion of flavors that will make your taste buds dance with delight! These Sunbutter Chocolate Pumpkin Sandwich Cookies are not just another dessert - they're a gluten-free masterpiece that combines the rich, nutty essence of sunflower seed butter with the warm, comforting notes of pumpkin and a decadent chocolate filling. Perfect for those seeking a unique, allergy-friendly treat that doesn't compromise on taste, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 sandwich cookies
Ingredients
- 1 cup sunflower seed butter
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 cup gluten-free flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of sunflower seed butter, 1/2 cup of pumpkin puree, and 1/2 cup of brown sugar. Use a hand mixer or a whisk to blend the ingredients together until the mixture is smooth and creamy.
- In a separate bowl, whisk together 1 cup of gluten-free flour, 1 tsp of baking soda, 1/2 tsp of cinnamon, and 1/4 tsp of salt. This will ensure that the dry ingredients are well mixed and evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Using a spoon or a cookie scoop, drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt 1/2 cup of dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Be careful not to overheat the chocolate.
- Once the cookies have cooled, spread a generous amount of the melted chocolate onto the flat side of one cookie, then top it with another cookie to create a sandwich. Repeat this process until all cookies are filled.
- Allow the chocolate to set for a few minutes before serving. Enjoy your Sunbutter Chocolate Pumpkin Sandwich Cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Matters: Ensure your sunflower seed butter and pumpkin puree are at room temperature for easier mixing and better cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cookies tender and soft.
- Consistent Cookie Size: Use a cookie scoop or tablespoon to create uniform cookies that will sandwich perfectly.
- Cooling is Crucial: Let cookies cool completely before adding the chocolate filling to prevent melting and ensure a clean, crisp sandwich.
- Chocolate Melting Hack: Use 30-second microwave intervals and stir between each to prevent chocolate from burning.
- Storage Tip: Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- Make Ahead: You can prepare the cookie dough in advance and refrigerate for up to 2 days before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
