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SideChef
Recipes
Dairy-Free
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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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/
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!
35MINS
Total Time
$1.37
Cost Per Serving
Ingredients
Servings
8
us / metric
Creamy Natural Peanut Butter No Salt Added
3/4 cup
Creamy Natural Peanut Butter No Salt Added
Coconut Sugar
1 cup
Coconut Sugar
Vanilla Extract
2 tsp
Vanilla Extract
Oats
1/2 cup
Oats
Hazelnut Meal
2 1/2 cups
Hazelnut Meal
Baking Soda
1 tsp
Baking Soda
Salt
as needed
Salt
Almond Milk
1/3 cup
Almond Milk
Dark Chocolate Chips
1/2 cup
Dark Chocolate Chips
Almond Milk
1 Tbsp
Almond Milk
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Honey
2 Tbsp
Honey
Sea Salt
as needed
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
584
Fat
37.1 g
Protein
13.9 g
Carbs
55.9 g
Love This Recipe?
Add to plan
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Peanut Butter Cookie Sandwiches
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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 InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
step 2
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.
step 2 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.
step 3
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.
step 3 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.
step 4
Add the blended oat flour, Baking Soda (1 tsp) and Salt (as needed) to the peanut butter mixture and process until all ingredients are well combined. Add Almond Milk (1/3 cup) and mix again.
step 4 Add the blended oat flour, Baking Soda (1 tsp) and Salt (as needed) to the peanut butter mixture and process until all ingredients are well combined. Add Almond Milk (1/3 cup) 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 (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.
step 7
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.
step 7 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.
step 8
Add Vanilla Extract (as needed) melted chocolate, Unsweetened Cocoa Powder (2 Tbsp), Honey (2 Tbsp), and Sea Salt (as needed) to the hazelnut butter and process again until well combined.
step 8 Add Vanilla Extract (as needed) melted chocolate, Unsweetened Cocoa Powder (2 Tbsp), Honey (2 Tbsp), and Sea Salt (as needed) 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.
Tags
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Dairy-Free
American
Snack
Healthy
Shellfish-Free
Kid-Friendly
Cookies
Dessert
Vegetarian
Sandwiches & Wraps
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