Vegan Brownie Pumpkin Seed Butter Sandwich Cookies

Vegan brownie pumpkin seed butter sandwich cookies. Oh my, oh my......these vegan brownie cookies are crispy and chewy, filled with delicious pumpkin seed butter and are inhaled in seconds. You can sub in any other nut butter, but my kids just love pumpkin seeds, so we enjoyed these very much. So so good! Hope you love. 

The Recipe

Vegan brownie pumpkin seed butter sandwich cookies (yield 10 cookies)

Ingredients

For the brownie cookies:

3/4 cup / 100 g rye flour (sub in all-purpose or whole wheat pastry flour)

1 1/4 cups / 140 g almond flour

1 cup / 145 g coconut sugar

1/3 cup / 30 g dark cocoa powder

1 tablespoon ground chia seeds or flaxseeds

1 teaspoon baking powder

1/4 cup / 60 ml vegetable oil, such as sunflower oil

1/3 cup / 80 ml plant-based milk (I used oat milk)

pinch of salt

For the pumpkin seed butter filling:

3/4 cup / 200 g pumpkin seed butter

1/2 cup / 60 g oat flour, or more as needed

Maple syrup or any other liquid sweetener to taste

Instructions

1. Preheat oven to 350 °F/ 180 °C.

2. In a bowl combine all ingredients for the cookies and knead by hand until smooth. Grab about 2 tablespoons of batter and make a ball. Transfer to a lined baking tray and flatten with your hand. Repeat with the remaining dough.

3. Bake for about 12 minutes or until cookies are dry to the touch. Allow them to cool down.

4. In a bowl combine pumpkin seed butter, oat flour and syrup. Mix until the filling has the consistency of a wet dough.

5. Scoop the filling on top of a cookie and press another cookie on top. ENJOY!