Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]
User Reviews
5
Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]
Description
This recipe for Vegan Peanut Butter Cookies starts by creaming peanut butter with brown sugar, then incorporating vanilla extract, flax meal mixed with water as a binder, and plant-based milk. Dry ingredients including salt, baking soda, cinnamon, rolled oats, and flour are folded in to form a dough that is firm enough to shape but soft and moist. The dough is rolled into balls, flattened, and baked until the bottoms turn lightly golden and the cookies begin to crisp.
Once cooled, the cookies are spread with creamy peanut butter as a filling and sandwiched together, creating a rich and satisfying cookie sandwich with a pronounced peanut flavor. The inclusion of flax meal and the absence of eggs make these suitable for vegan diets while maintaining a good structure and tender texture.
Adjusting the size and thickness of the cookies can influence the final texture, with flatter cookies baking crisper. To ensure even cookies, a cookie scoop is recommended. These cookies balance sweetness with salt and cinnamon, highlighting the peanut butter uniquely both in the cookie and filling. This recipe is a straightforward way to make homemade vegan sandwich cookies that showcase peanut butter as the star ingredient.
Ingredients
- ½ cup peanut butter + ½ cup for filling, creamy, for the batter
- ⅓ cup brown sugar
- 2 ½ tablespoons vanilla extract
- 2 tablespoons flax meal
- ¼ cup of water
- ½ teaspoon salt
- ½ cup plant-based milk
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 3 tablespoons rolled oats of
- 1 cup all-purpose flour gluten-free or wheat
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.
Notes
- Use creamy peanut butter for the batter and filling to avoid soft textures caused by natural peanut butter separation.
- For evenly sized cookies, use a cookie scoop rather than measuring by hand.
- Press cookies flatter before baking for a crisper texture; use less dough for smaller cookies if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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