Vickys Nutter Butter Cookies, GF DF EF SF NF
Vickys Nutter Butter Cookies, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys nutter butter cookies, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Nutter Butter Cookies, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Vickys Nutter Butter Cookies, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys nutter butter cookies, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Nutter Butter Cookies, GF DF EF SF NF:
  1. Make ready 180 grams (2 cups) oat flour
  2. Prepare 100 grams sugar
  3. Get 1 1/2 tsp Vickys Best Gluten-Free Egg Replacer + 3 tbsp milk
  4. Take 270 ml (1 heaped cup) peanut butter or sunflower butter
  5. Take 4 tbsp melted coconut oil
  6. Get 2 tbsp or as required light coconut milk
  7. Prepare 1 tsp vanilla extract
  8. Make ready Filling
  9. Make ready 120 ml peanut or sunbutter
  10. Prepare 30 ml maple syrup
  11. Make ready 1 tbsp melted coconut oil
Instructions to make Vickys Nutter Butter Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F 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. I did 2 batches of 16
  5. Flatten the sausages and tidy up the edges
  6. Use a fork to make the peanut shell criss cross pattern on top
  7. Pinch the middle of each cookie to make them peanut shell shaped
  8. Bake for 14 - 16 minutes and let cool on the tray before transferring to a wire rack
  9. Meanwhile, mix the filling ingredients together until smooth
  10. Spread the underside of half of the cookies with the filling mixture and top with the remaining cookies
  11. Serve immediately. Without filling they'll keep in an airtight container for up to 5 days

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