Peanut Buttery Sandwich Cookies

BY : PUBLISHED : February 5th, 2014 UPDATED: September 29th, 2022

If you are a peanut butter fan like me you should definitely double this recipe and make an extra batch. If you're not a peanut butter fan you should make these with almond butter instead! Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, and good omega 3's from the flax meal. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did). You can use any nut butter to make these, really, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice after school (or work) snack!

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Peanut butter sandwich cookies on a white plate.

Peanut butter sandwich cookies on a white plate.

Peanut Buttery Sandwich Cookies

Renee Press
Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, and good omega 3’s from the flax meal. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats.
5 from 2 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 sandwiches
Calories 254 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • ½ cup of coconut oil
  • cup of creamy peanut butter + ½ cup for filling
  • cup of cup brown sugar
  • 2 ½ Tablespoons of vanilla extract
  • 2 Tablespoons of flax meal
  • ¼ cup of water
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • ½ teaspoon of cinnamon
  • 3 Tablespoons of rolled oats
  • 1 cup of all purpose flour (gluten-free or wheat)

Instructions
 

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • In a medium bowl combine coconut oil, ⅓ cup peanut butter, and brown sugar and cream together using a fork.
  • Add vanilla extract, flax meal, and water and mix well to combine.
  • Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.
  • Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.
  • Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.
  • Remove from oven and let cool thoroughly, 10-15 minutes, before filling.
  • Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

Notes

You can use any nut butter to make these, really, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice after school (or work) snack!

Nutrition

Calories: 254kcalCarbohydrates: 19gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 219mgPotassium: 143mgFiber: 2gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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