Peanut Buttery Sandwich Cookies

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!

this recipe

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 1 vote

Print Recipe Pin Recipe

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

  

1x2x3x

• 1/2 cup of coconut oil
• 1/3 cup of creamy peanut butter + 1/2 cup for filling
• 1/3 cup of cup brown sugar
• 2 1/2 Tablespoons of vanilla extract
• 2 Tablespoons of flax meal
• 1/4 cup of water
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1/2 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, 1/3 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!

Nutrition

Calories: 254kcalCarbohydrates: 19gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 219mgPotassium: 143mgFiber: 2gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Keyword best, cookies, dairy free, desserts, easy, egg free, fast, gluten free, healthy, homemade, homestyle, kid-friendly, nutter butters, peanut butter cookies, plant-based, snacks, sweet, sweet tooth, vegan, vegetarian

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂