Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]

Name: Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 sandwiches
Ingredients: ½ cup of creamy peanut butter for the batter; ⅓ cup of brown sugar; 2 ½ tablespoons of vanilla extract; 2 tablespoons of flax meal; ¼ cup of water; ½ teaspoon of salt; ½ cup of plant-based milk; ½ teaspoon of baking soda; ½ teaspoon of cinnamon; 3 tablespoons of rolled oats; 1 cup of all purpose flour

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
12 sandwiches
Calories
145 kcal
Course
Dessert, Breakfast
Cuisine
American

Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]

Samara Swanson

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These homemade vegan peanut butter sandwich cookies (aka healthier vegan nutter butters!) combine soft and chewy oatmeal peanut butter vegan cookies with a creamy peanut butter filling for the ultimate peanut lover’s dream! Even better is that they're ready in under 30 minutes!

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Ingredients

Servings

½ cup of creamy peanut butter for the batter + ½ cup for filling
⅓ cup of brown sugar
2 ½ tablespoons of vanilla extract
2 tablespoons of flax meal
¼ cup of water
½ teaspoon of salt
½ cup of plant-based milk
½ teaspoon of baking soda
½ teaspoon of cinnamon
3 tablespoons of rolled oats
1 cup of all purpose flour (gluten-free or wheat)

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Instructions

Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper or silicone mat.
In a medium bowl combine ½ cup peanut butter, and brown sugar and cream together using a fork.
Add vanilla extract, flax meal, and water and mix well to combine. Add plant-based milk slowly while mixing the batter.
In a small bowl mix salt, baking soda, cinnamon, oats, and flour. Then add the dry ingredients mix to the bowl with the wet ingredients and stir well to incorporate.
Roll into golf ball sized balls and place on parchment paper or silicone mat – get you hands a little wet to help with this process. Gently flatten with the palm of your hand. Leave a few inches between each one.
Bake for 12 to 15 minutes until turning golden and lightly crisped on bottoms.
Remove from the oven and let cool thoroughly, 10 to 15 minutes, before filling.
Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach a second cookie and gently press to adhere.

Equipments used:

Notes

Use creamy peanut butter: Natural peanut butter separates and has a different consistency which can cause problems with the cookie dough and is too soft for the filling.
For even-sized cookies: Use a cookie scoop rather than eyeballing them.
Adjust the size: For flatter cookies, press down on them more before baking. For smaller cookies entirely, use less dough per cookie.

Nutrition Information

Show Details

Calories 145kcal (7%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 191mg (8%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 0.2IU (0%) Vitamin C 0.01mg (0%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12sandwiches

Amount Per Serving

Calories 145 kcal

% Daily Value*

Calories	145kcal	7%
Carbohydrates	18g	6%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	191mg	8%
Potassium	99mg	2%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	0.2IU	0%
Vitamin C	0.01mg	0%
Calcium	17mg	2%
Iron	1mg	6%