Sunbutter Tassies

Question – what could be better than a gluten-free peanut butter cookie? Answer – a nut-free version that won’t affect people with nut allergies. And what could be better than that? A nut-free, gluten-free, dairy-free peanut butter cookie filled with either jelly or chocolate ganache, a tassie if you will.

Eating a tassie is like popping a mini tart in your mouth. These Sunbutter Tassies are one of the easiest to make and they are so cute. They don’t require any heavy machinery, just a spoon and a bowl, which make them really great cookies to bake with your children. And there is just something so perfect about the simple combination of the cookies with the jelly or chocolate ganache. I used to make these with peanut butter until we discovered a nasty peanut allergy in the family and you know what? I actually prefer the Sunbutter – the cookies have more depth of flavor. Sunbutter is a nut free peanut butter alternative made with roasted sunflower seeds.

When baking with Sunbutter in recipes that call for baking powder or baking soda you either need to add a few drops of lemon juice to the recipe or cut the baking powder or soda in half. This is because Sunbutter is made with sunflower seeds which contain chlorophyll. The chlorophyll reacts with the leavening and can give your cookies or other baked goods a greenish cast, it is not harmful but the final product will look more pleasing by making one of these little adjustments. I like the cookie base of these tassies to puff up so I add the lemon juice.

The simplest filling is, of course, just to spoon in a little jelly or jam of your choice but a dairy free chocolate ganache is almost as easy. You can either spoon in the ganache when it is still in a more liquid form and let it set up in the fridge or let the ganache harden in the fridge first for about 30 minutes, whisk it up and then pipe it in. If you like the piped method, make twice as much ganache.

I hope you will add these yummy little cookies to your baking list. They are gluten-free, dairy-free and nut-free which makes them a pretty perfect allergy friendly cookie with no compromise on taste.

Sunbutter Tassies


1 cup creamy Sunbutter

1 cup granulated sugar plus more for rolling the cookies in 10 drops freshly squeezed lemon juice

1 large egg – lightly beaten with a fork

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1 cup good quality jelly, jam or dairy free chocolate ganache (recipe follows)


Preheat oven to 350 degrees. Lightly spray mini muffin tins with non-stick cooking spray.

In a large bowl mix the Sunbutter with 1 cup sugar and the lemon juice with a wooden spoon. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared pans. Repeat with the rest of the dough. With fingers or the flat end of a French rolling pin (or a piece of 1 – inch dowel) dipped in sugar, gently press down on the dough, flattening it along the bottom and up the sides of the muffin cups. Be careful not to press the dough too much and make it too thin.

Bake for approximately 10 – 15 minutes or until the dough is browned and firm. The middle of the cookies will puff up while baking but should settle back down while cooling. If they don’t, just press the indentation down again gently. Let cool in the pans for 5 minutes then remove to a wire rack to cool completely.

Fill each cooled cookie with spoonfuls of jelly, jam or ganache. If filled with ganache, let set in the fridge for about 30 minutes to let the ganache harden.

Dairy Free Chocolate Ganache


4 ounces dairy free chocolate chips 1/2 cup coconut milk


Place chocolate chips in a small, heatproof bowl. In a small saucepan, heat the coconut milk over medium heat until it just comes to a boil. Pour the cream over the chocolate and let set for 5 minutes and then whisk the cream and chocolate together until the mixture is shiny and smooth. Ganache should be use soon after making it or it will start to harden up. If it becomes too hard to work with, gently reheat and stir until it comes back to the right consistency.

To pipe the ganache, let it cool in the refrigerator for 30 minutes then stir vigorously until it is a spreadable consistency. Place in piping bag fitted with a star attachment and pipe into the center of the cookies. For pipe ganache, double the recipe.

Makes about 36 cookies.