Hi, I’m Elise. Today, I will show you a way to make vickys nutter butter cookies recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Nutter Butter Cookies Recipe
Vickys Nutter Butter Cookies is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Nutter Butter Cookies is something that I have loved my entire life. They are fine and they look fantastic.
To be with this recipe, we must prepare a few ingredients. You can have vickys nutter butter cookies using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Nutter Butter Cookies:
- Make ready 180 grams (2 cups) oat flour
- Get 100 grams sugar
- Prepare 1 1/2 tsp Vickys Best Gluten-Free Egg Replacer + 3 tbsp milk
- Get 270 ml (1 heaped cup) peanut butter or sunflower butter
- Get 4 tbsp melted coconut oil
- Make ready 2 tbsp or as required light coconut milk
- Take 1 tsp vanilla extract
- Prepare Filling
- Make ready 120 ml peanut or sunbutter
- Make ready 30 ml maple syrup
- Get 1 tbsp melted coconut oil
Steps to make Vickys Nutter Butter Cookies:
- 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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