Recipe Image

Servings:

Peanut Butter Cookie Sandwiches

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!

Total Time

35min

4.8

5 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

3/4 cup

Creamy Natural Peanut Butter No Salt Added

•

1 cup

Coconut Sugar

•

2 tsp

Vanilla Extract

•

1/2 cup

Oats

•

2 1/2 cups

Hazelnut Meal

•

1/2 tsp

Baking Soda

•

1/4 tsp

Salt

•

1/3 cup

Almond Milk

•

1/2 cup

Dark Chocolate Chips

•

1 Tbsp

Almond Milk

•

2 Tbsp

Unsweetened Cocoa Powder

•

2 Tbsp

Honey

•

1/2 tsp

Sea Salt

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.

Add the Oats (1/2 cup) and half a cup of Hazelnut Meal (1/2 cup) to NutriBullet or food processor and blend for 5-10 seconds until a fine flour-like consistency is reached. Set aside.

In the bowl of a food processor, add Creamy Natural Peanut Butter No Salt Added (3/4 cup) , Coconut Sugar (1 cup) , and Vanilla Extract (2 tsp) . Process for 20-30 seconds or until smooth and creamy.

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 (1/3 cup) and mix again.

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.

Add Hazelnut Meal (2 cups) 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.

Meanwhile, melt the Dark Chocolate Chips (1/2 cup) and Almond Milk (1 Tbsp) in small a saucepan over very low heat. Stir constantly until completely melted and smooth.

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.

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.

Nutrition Per Serving

CALORIES

584

FAT

37.1 g

PROTEIN

13.9 g

CARBS

55.9 g