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RECIPE
13 INGREDIENTS9 STEPS35MIN

Peanut Butter Cookie Sandwiches

4.8
4 Ratings

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Lemons and Basil

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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!
35MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3/4 cup
Creamy Natural Peanut Butter No Salt Added
1 cup
Organic Coconut Sugar
1/2 cup
Organic Oats
2 1/2 cups
Hazelnut Meal
3/4 tsp
Baking Soda
1/4 tsp
1/3 cup
Almond Milk
1 Tbsp
Almond Milk
2 Tbsp
Unsweetened Cocoa Powder
2 Tbsp
1/2 tsp

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Nutrition Per Serving

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CALORIES
575
FAT
37.1 g
PROTEIN
13.7 g
CARBS
53.5 g

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 Organic 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), Organic Coconut Sugar (1 cup), and Vanilla Extract (2 teaspoon). Process for 20-30 seconds or until smooth and creamy.
Step 4
Add the blended oat flour, Baking Soda (3/4 teaspoon) and Salt (1/4 teaspoon) 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 6
Add Hazelnut Meal (2 cup) 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 tablespoon) in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
Step 8
Add Vanilla Extract (1/2 teaspoon) melted chocolate, Unsweetened Cocoa Powder (2 tablespoon), Honey (2 tablespoon), and Sea Salt (1/2 teaspoon) 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.

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Nutrition Per Serving
Calories
575
% Daily Value*
Fat
37.1 g
48%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
53.5 g
19%
Fiber
7.0 g
25%
Sugars
36.0 g
--
Protein
13.7 g
27%
Sodium
327.0 mg
14%
Vitamin D
0.1 µg
0%
Calcium
94.2 mg
7%
Iron
4.4 mg
24%
Potassium
56.5 mg
1%
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