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Double Peanut Butter Sandwich Cookies (Vegan & Gluten-Free) Recipe

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4.1 from 26 reviews

These Double Peanut Butter Sandwich Cookies are a delightful vegan and gluten-free treat made with creamy peanut butter and coconut sugar. Lightly sweetened with maple syrup and infused with vanilla, these cookies feature a soft oat flour base baked to perfection and layered generously with peanut butter filling. Perfect for a healthy snack or dessert, they offer a nutty richness in every bite without any dairy or gluten ingredients.

Ingredients

Cookie Dough

  • 1 cup coconut sugar
  • 1 cup creamy peanut butter, no stir
  • 1 tablespoon maple syrup
  • 1½ teaspoons vanilla extract
  • 1 cup oat flour*
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup almond milk

Filling

  • 1-2 cups peanut butter (creamy or crunchy, depending on desired thickness)

Instructions

  1. Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the cookie dough layers.
  2. Cream together wet ingredients: In a large bowl, use an electric mixer to combine 1 cup of creamy peanut butter and 1 cup of coconut sugar. Cream them together for about 1 minute until smooth and slightly fluffy. Add in 1½ teaspoons vanilla extract and 1 tablespoon maple syrup, then mix until fully incorporated.
  3. Mix dry ingredients: In a separate medium bowl, whisk together 1 cup oat flour, 1 teaspoon baking powder, and 1/8 teaspoon salt until evenly combined.
  4. Combine mixtures: Gradually add the dry flour mixture to the peanut butter mixture in two additions, mixing after each until the dough is uniform. Pour in 1/4 cup almond milk and mix again to create a homogenous cookie dough.
  5. Form the first cookie layer: Divide the dough in half. Line a 9×13 inch baking dish with parchment paper. Press half of the dough evenly into the bottom of the dish to form a thin layer covering the entire surface.
  6. Bake the dough layer: Bake in the preheated oven for 12 minutes. The baked dough may appear slightly underdone but will firm up as it cools. Remove from the oven and repeat this baking process with the remaining dough half to create a second sheet.
  7. Cool the cookie layers: Place both baked sheets on cooling racks and allow them to cool completely for about 30 minutes to prepare for assembly.
  8. Assemble sandwich cookies: Once cooled, slide one cookie sheet (still on parchment) back into the baking dish. Spread your desired amount of peanut butter filling evenly over this layer. Carefully place the second cookie sheet on top to create a sandwich, gently pressing down to seal.
  9. Cut and serve: You can immediately cut the cookie sandwich into shapes using a cookie cutter or knife, or refrigerate the assembled cookies for 30 minutes to firm up before slicing. Enjoy your double peanut butter sandwich cookies fresh or chilled.

Notes

  • For oat flour, you can make your own by grinding gluten-free oats in a food processor until fine.
  • The thickness of the peanut butter filling can be adjusted by using more or less peanut butter according to preference.
  • Making hatch marks on the dough with a fork before baking is optional and helps when cutting squares later.
  • Store leftover cookies in an airtight container at room temperature or refrigerated for longer freshness.
  • This recipe makes approximately 20 medium-sized sandwich cookies.

Find it online: https://justsosavory.com/double-peanut-butter-sandwich-cookies-vegan-and-gluten-free-recipe/