Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams (2 cups) oat flour; 100 grams sugar; 1 1/2 tsp Vickys Best Gluten-Free Egg Replacer mixed with 3 tbsp almond milk; 270 ml (1 heaped cup) peanut or sunbutter; 4 tbsp melted coconut oil; 2 tbsp or as required almond milk; 1 tsp vanilla extract; 120 ml peanut or sunbutter; 30 ml maple syrup; 1 tbsp melted coconut oil

Servings: persons

180 grams (2 cups) oat flour
100 grams sugar
1 1/2 tsp Vickys Best Gluten-Free Egg Replacer mixed with 3 tbsp almond milk
270 ml (1 heaped cup) peanut or sunbutter
4 tbsp melted coconut oil
2 tbsp or as required almond milk
1 tsp vanilla extract
120 ml peanut or sunbutter
30 ml maple syrup
1 tbsp melted coconut oil

1
Preheat the oven to gas 4 / 180C / 350F and line a cookie sheet with parchment paper
2
Mix the flour, sugar and egg replacer together in a bowl and put the rest of the cookie ingredients into a saucepan
3
Melt it together over a low heat, let cool to room temp then add to the dry mix
4
Split the dough into an even number of sausage shapes and place on the cookie sheet.
5
I did 2 batches of 16
6
Flatten the sausages and tidy up the edges
7
Use a fork to make the peanut shell criss cross pattern on top
8
Pinch the middle of each cookie to make them peanut shell shaped
9
Bake for 14 - 16 minutes and let cool on the tray before transferring to a wire rack
10
Meanwhile, mix the filling ingredients together until smooth
11
Spread the underside of half of the cookies with the filling mixture and top with the remaining cookies
12
Serve immediately.
13
Without filling they'll keep in an airtight container for up to 5 days

1199

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 180 grams (2 cups) oat flour, 100 grams sugar, 1 1/2 tsp Vickys Best Gluten-Free Egg Replacer mixed with 3 tbsp almond milk, 270 ml (1 heaped cup) peanut or sunbutter, and more.

Yes, Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free

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