Baking & Dessert

By Marla Meridith | September 26, 2011

Photo: Marla Meridith

Every now and then we all need a cookie right? What if I told you these cookies are filled with whole food, healthy ingredients; even more of a reason to try them, right? They are gluten-free and vegan (with the jam filling).

I created this recipe with sunflower seed butter, so those who are allergic to peanut butter could enjoy them too. If there are no nut allergies, you could use your favorite almond, peanut, cashew, or any kind of nut butter instead. The filling is versatile too. To keep things vegan, grab a spoonful of your favorite all-fruit jam. Not vegan? Go for a spoonful of lightly sweetened whipped cream cheese., It’s your cookie, so it’s all up to you!

Photo: Marla Meridith

Marla Meridith is the creator, photographer, stylist and go-to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, sandwich cookies, and coffee. Look for her on TwitterFacebook and StumbleUpon too.

  • 1 3/4 cups (210 grams) Oat Flour
  • 1/2 cup (114 grams) Coconut Flour
  • 3/4 tsp fine Sea Salt
  • 1 1/4 cup light, unsweetened Coconut Milk
  • 1/2 cup (4 ounces) Sunflower Seed Butter
  • 4-5 droppers full Vanilla Stevia Drops, adjust to taste
  • Granulated Stevia, for topping
Optional Frosting Ingredients:
  • light whipped Cream Cheese (I sweeten ours with Vanilla Stevia Drops)
  • all fruit/unsweetened Jam
  • Sunflower Seed Butter


1. Pre heat oven to 350 degrees Fahrenheit with the rack in the middle. Prepare a large baking sheet with parchment paper (you might need 2 sheets)

2. In a medium bowl whisk together oat flour, coconut flour and salt. In another bowl combine coconut milk, sunflower seed butter and stevia drops. Take care to break up the lumps and combine well. Add dry ingredients to wet and combine well with a spatula. Dough will be sticky at first. Transfer to a work surface and knead with your hands for a few minutes until you have a large ball of dough.

3. Divide the dough into 20 even balls, place on the baking sheet. Flatten each with your hands about 1/4 inch thick. Press the back of a fork into the cookie dough to make a cross hatch design. Lightly spray the tops of cookies with cooking spray or brush with melted coconut oil.

4. Bake cookies for about 10-12 minutes or until they are golden brown. Let cool for a few minutes and then transfer to racks to cool completely. Spread on some jam, cream cheese, sunflower seed butter to make cookie sandwiches. Top with granulated stevia.

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