Vickys Nutter Butter Cookies, GF DF EF SF NF.
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Ingredients requirements for Vickys Nutter Butter Cookies, GF DF EF SF NF:
- You need 180 grams (2 cups) - oat flour.
- Require 100 grams sugar.
- Require 1 1/2 tsp Vickys Best Gluten-Free Egg Replacer + 3 tbsp milk.
- Prepare 270 ml - (1 heaped cup) peanut butter or sunflower butter.
- Prepare 4 tbsp for melted coconut oil.
- Give 2 tbsp for or as required light coconut milk.
- Prepare 1 tsp - vanilla extract.
- You need of Filling.
- You need 120 ml peanut or sunbutter.
- Need 30 ml for maple syrup.
- Give 1 tbsp of melted coconut oil.
Vickys Nutter Butter Cookies, GF DF EF SF NF steps:
- Preheat the oven to gas 4 / 180C / 350°F and line a cookie sheet with parchment paper.
- Mix the flour, sugar and egg replacer together in a bowl and put the rest of the cookie ingredients into a saucepan.
- Melt it together over a low heat, let cool to room temp then add to the dry mix.
- Split the dough into an even number of sausage shapes and place on the cookie sheet. I did 2 batches of 16.
- Flatten the sausages and tidy up the edges.
- Use a fork to make the peanut shell criss cross pattern on top.
- Pinch the middle of each cookie to make them peanut shell shaped.
- Bake for 14 - 16 minutes and let cool on the tray before transferring to a wire rack.
- Meanwhile, mix the filling ingredients together until smooth.
- Spread the underside of half of the cookies with the filling mixture and top with the remaining cookies.
- Serve immediately. Without filling they'll keep in an airtight container for up to 5 days.
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