Salted Sunbutter Cookie Sandwiches

When you want a sandwich for lunch but also want it to be sugar.

I started making sunbutter cookies because I had sunbutter and I never use it so what better way to get nutrients from things than to make them sweet and chow down? I actually make these cookies on their own all the time. They’re so freaking good, especially with the flaky sea salt crunch that you guys know I’m obsessed with. I made marshmallows for something else and was like hmmmmm, don’t mind if I do. Thus this sandwich was born. If you don’t have time to do the marshmallow center, the cookies are a super quick way to get some healthy dessert options going. Sunbutter is high in vitamin E, iron, fiber, and protein, it also provides a progesterone boost during luteal phase to balance hormones and is a great alternative for those with nut allergies. Plus, it makes cookies super chewy and delicious which is why we’re all really here, right?

Ingredients

Sunbutter Cookies:
1 Cup Almond Flour
1/3 Cup Organic Sunbutter
1/3 Cup Honey
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Salt
1 Tbsp Flakey Sea Salt (I use Maldon, always)

Marshmallow Filling:
1/2 Cup Honey
1 1/2 Tbsp Gelatin Powder (I use this)
1 tsp Vanilla Extract
1/2 Cup Water, divided

Recipe

Sunbutter Cookies:

Preheat oven to 350 degrees.

In a large bowl, mix together honey, sunbutter, vanilla and cinnamon with an electric hand mixer or whisk. Combine until smooth.

Add in almond flour, baking soda, and 1/4 salt (not the flakey salt yet) and mix until fully combined. Sprinkle flakey sea salt over mixture and gently fold in with a spoon. You want to keep the flakes intact so don’t use a hand mixer.

Place parchment paper on a baking sheet and spoon out 1/2-1 Tbsp of dough. Roll into a ball and place on baking sheet. Flatten slightly with the bottom side of a glass or jar to desired thickness.

Bake for 8-10 minutes. Makes 20 cookies.

Marshmallow Filling:

In a large sauce pan, combine honey, vanilla, 1/4 cup water, and salt then heat on medium. Honey will bubble up so make sure to use a bigger sauce pan even though it doesn’t look like much.

While honey mixture is heating, add gelatin powder into a large mixing bowl and add remaining 1/4 cup water to gelatin and stir to combine. Let sit for 5 min and let gelatin bloom. Set aside.

You’re going to need an electric hand mixture or standing mixer here, hand whisking won’t work. Get a thermometer of some kind and heat honey mixture to 240 degrees F. Once it’s at 240, remove from heat. Get mixer of choice ready and slowly pour in the honey mixture into the gelatin bowl from the side of the bowl while mixing on low.

Once honey mixture is completely poured in, up the mixer speed to medium and mix for 8 minutes. It will fluff up quite a bit and turn white.

Quickly transfer after 8 minutes to a square baking pan or whatever you have to let the marshmallow mix set. Leave out at room temperature for 2 hours. Then place in the refrigerator for 2 more hours. Cut into desired pieces with a knife. You can carefully rub some coconut oil on the knife to make it easier to cut the sticky marshmallows.

Place in-between sunbutter cookies or eat alone. My fave!