Chocolate Dipped Homemade Sunflower Butter Buddies

Cookies

• 2 Flax Eggs (2 Tbsp. Ground Flax Meal + 5 Tbsp. Water, soaked for 15 minutes)
• 2 C. GF 1:1 Baking Flour, sifted
• ¼ tsp. Baking Soda
• ¼ tsp. Kosher Salt
• 1 C. Cane Sugar
• 1/3 C. Vegan Butter Spread, softened
• 1/3 C. Sunflower Seed Butter
• ¼ C. Coconut Milk or Rice Milk

Filling

• 1/3 C. Vegan Butter Spread, softened
• 1/3 C. Sunflower Butter
• 1 Tbsp. Maple Syrup
• 1 tsp. Vanilla Extract
• ¼ tsp. Kosher Salt
• 1 C. Powdered Sugar, sifted

Chocolate Coating

• 1 C. Free2b Semi-Sweet Chocolate Chips
• 2 tsp. Soy Free Vegetable Shortening

Prepare the dough:

1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, soda and salt. Separately, use a hand mixer to beat the sugar, butter spread and sunflower seed butter together until smooth.
3. Combine the wet and dry ingredients. Gradually add the coconut or rice milk as needed, to help the dough come together.
4. Working on a floured work surface in batches, roll the dough to 1/8-1/4 inch thick. Use a 2-inch cutter to make the cookie dough rounds. Place them on the prepared baking sheet with ½ inch between.
5. Bake the cookies for 10-12 minutes, until crisp and just browned. Place them bottom-up on a rack to cool completely.
6. To make the filling, use a hand mixer to combine the butter spread, sunflower seed butter, maple syrup, vanilla and kosher salt. Mixing, gradually add the powdered sugar until smooth.
7. Sandwich about 1 tsp. of the filling between each set of two cookies.
8. Melt the chocolate chips and shortening in a double boiler and whisk until smooth.
9. Place the cooling rack over a sheet of parchment paper.