Peanut Buttery Sandwich Cookies

Really buttery and not-too-sweet, these peanut buttery sandwich cookies are full of healthy fats and protein from the nuts, and good omega 3’s from the flax meal. 


– 1/2 C of coconut oil – 1/3 C of creamy peanut butter  + 1/2 C for filling – 1/3 C of cup brown sugar – 2 1/2 tbsp of vanilla extract – 2 tbsp of flax meal – 1/4 C of water – 1/2 tsp of salt – 1/2 tsp of baking soda – 1/2 tsp of cinnamon – 3 tbsp of rolled oats – 1 C of all purpose flour (gluten-free or wheat)

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!