Gluten Free SunButter Tassies

Start to Finish: 45 to 90 Minutes

Servings: 36 Cookies



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)


Chocolate Ganache (optional)

4 ounces dairy free chocolate chips

1/2 cup coconut milk



SunButter Tassies

Heat oven to 350°F. 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 to 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.


Chocolate Ganache (optional)

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 used 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.

Share This Recipe