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Peanut Butter Cookie Sandwiches

13 INGREDIENTS • 9 STEPS • 35MINS

Peanut Butter Cookie Sandwiches

Recipe

4.8

5 ratings
I used dark chocolate in place of milk, replaced regular white sugar with honey and organic coconut sugar, and used whole organic oats and hazelnut meal in place of refined processed flour. These gluten-free cookie sandwiches, filled with chocolate hazelnut filling, were a hit with adult and kids!
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I used dark chocolate in place of milk, replaced regular white sugar with honey and organic coconut sugar, and used whole organic oats and hazelnut meal in place of refined processed flour. These gluten-free cookie sandwiches, filled with chocolate hazelnut filling, were a hit with adult and kids!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

35MINS

Total Time

$1.37

Cost Per Serving

Ingredients

Servings
8
us / metric
Creamy Natural Peanut Butter No Salt Added
240 g
Creamy Natural Peanut Butter No Salt Added
Coconut Sugar
225 g
Coconut Sugar
Vanilla Extract
2 tsp
Vanilla Extract
Oats
45 g
Oats
Hazelnut Meal
250 g
Hazelnut Meal
Baking Soda
1/2 tsp
Baking Soda
Salt
1/4 tsp
Salt
Almond Milk
80 mL
Almond Milk
Dark Chocolate Chips
85 g
Dark Chocolate Chips
Almond Milk
1 Tbsp
Almond Milk
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Honey
2 Tbsp
Honey
Sea Salt
1/2 tsp
Sea Salt

Nutrition Per Serving

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Calories
584
Fat
37.1 g
Protein
13.9 g
Carbs
55.9 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
step 2
Add the Oats (45 g) and half a cup of Hazelnut Meal (50 g) to NutriBullet or food processor and blend for 5-10 seconds until a fine flour-like consistency is reached. Set aside.
step 2 Add the Oats (45 g) and half a cup of Hazelnut Meal (50 g) to NutriBullet or food processor and blend for 5-10 seconds until a fine flour-like consistency is reached. Set aside.
step 3
In the bowl of a food processor, add Creamy Natural Peanut Butter No Salt Added (240 g), Coconut Sugar (225 g), and Vanilla Extract (2 tsp). Process for 20-30 seconds or until smooth and creamy.
step 3 In the bowl of a food processor, add Creamy Natural Peanut Butter No Salt Added (240 g), Coconut Sugar (225 g), and Vanilla Extract (2 tsp). Process for 20-30 seconds or until smooth and creamy.
step 4
Add the blended oat flour, Baking Soda (1/2 tsp) and Salt (1/4 tsp) to the peanut butter mixture and process until all ingredients are well combined. Add Almond Milk (80 mL) and mix again.
step 4 Add the blended oat flour, Baking Soda (1/2 tsp) and Salt (1/4 tsp) to the peanut butter mixture and process until all ingredients are well combined. Add Almond Milk (80 mL) and mix again.
step 5
Roll cookie dough in small 1 inch balls onto baking sheet and bake for approximately 7 minutes. Remove, press lightly with a fork and allow to cool completely. Meanwhile, make the chocolate hazelnut filling.
step 5 Roll cookie dough in small 1 inch balls onto baking sheet and bake for approximately 7 minutes. Remove, press lightly with a fork and allow to cool completely. Meanwhile, make the chocolate hazelnut filling.
step 6
Add Hazelnut Meal (200 g) to the bowl of a food processor and process for 5-7 minutes, stopping to scrape down the sides as necessary. Continue to process until a thick butter-like consistency is reached.
step 7
Meanwhile, melt the Dark Chocolate Chips (85 g) and Almond Milk (1 Tbsp) in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
step 7 Meanwhile, melt the Dark Chocolate Chips (85 g) and Almond Milk (1 Tbsp) in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
step 8
Add Vanilla Extract (1/2 tsp) melted chocolate, Unsweetened Cocoa Powder (2 Tbsp), Honey (2 Tbsp), and Sea Salt (1/2 tsp) to the hazelnut butter and process again until well combined.
step 8 Add Vanilla Extract (1/2 tsp) melted chocolate, Unsweetened Cocoa Powder (2 Tbsp), Honey (2 Tbsp), and Sea Salt (1/2 tsp) to the hazelnut butter and process again until well combined.
step 9
Once the cookies have cooled, flip half of them on their backs and spread the chocolate hazelnut filling. Then top with another cookie to create a mini sandwich.
step 9 Once the cookies have cooled, flip half of them on their backs and spread the chocolate hazelnut filling. Then top with another cookie to create a mini sandwich.
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