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Sunday, December 2, 2018

Vegan Peanut Butter Sandwich Cookies

Before I was vegan, one of my all time favorite cookies around the holiday's was a peanut butter cookie. I have not had one in years and this year I really, really wanted one, or two. ha ha I mean I could almost taste one just thinking about it. You just do not know how much I love peanut butter cookies. 

Anyway, I am still working on veganizing the family recipe I grew up with but I just couldn't wait any longer. I need a peanut butter cookie. So, I went on a hunt for recipes and finally came up with my own. And would you believe they taste like Do Si Do's. Those peanut butter sandwich cookies from the Girl Scouts.  This was not my intention but I'm so glad it worked out. 

Shall we get to the recipe. Here is what you will need. 
The cookie:
1 cup packed brown sugar
1/2 cup vegan butter at room temp
1/4 cup unsweetened applesauce
2 tsp vanilla
1/2 cup peanut butter
1 cup unbleached all purpose flour
1/2 tsp salt (I always use pink Himalayan)
1/2 tsp baking soda
1 cup oats (either quick or rolled)

The filling:
1/2 cup peanut butter
1/4 cup vegan butter at room temp
1  to 1 1/2 cups powdered sugar sifted
1 to 2 tbsp plant milk

Preheat your oven to 350 degrees.

In a large bowl, cream the brown sugar and 1/2 cup butter until nice and smooth with a stand or hand mixer. 

Add the applesauce, peanut butter and vanilla and mix until well combined.

In a small bowl, combine the flour, salt and baking powder. 

Gradually add the flour mix to the peanut butter mix. 

The oats. If you are using quick oats, you can add them to the cookie dough and stir to combine. If you are using rolled oats, you will want to blend them for just a second or two. You do not want oat flour. You still want some texture to your oats.  Combine with the cookie dough. 

Have a cookie tray prepared with unbleached parchment and set aside. 

I used a cookie scoop to scoop the dough. I then rolled into a small log and separated by half. Then place on the cookie tray about two inches apart. If you do not have a cookie scoop, use a tablespoon measure. Roll in a log and cut in half.

Place a small piece of parchment on the dough and gently flatten with the bottom of a glass or something similar. You can also flatten with your fingers but keep in mind, this will change the baking time as you will not get them as thin as using a glass.

Bake about 10 - 12 minutes until the edges are golden. 

Let the cookies cool on the cookie tray for a minute or two then transfer to cooling rack or lined parchment on the counter. 

Let's making the filling. This part is super easy.

In a small bowl, mix the other 1/2 cup of peanut butter and 1/4 cup vegan butter until well combined. Gradually add the powdered sugar. Add enough plant milk until nice and creamy. 

Very gently spread about a teaspoon worth of the filling onto one of the cookies. Top with another cookie. 

Makes about 24 sandwich cookies.

Store in an airtight container and enjoy within a week. They might last longer if stored in the fridge. I really can't say though. Mine certainly did not last that long. 


10 comments:

  1. I just made some the other day but this looks like a great recipe I'll have to try. Thx :)

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  2. A peanut butter cookie sandwich!? Count me in!

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  3. Yum!! My hubby would love these!! He loves Do Si Dos. I'll have to make these for his birthday next year!

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  4. This might get a smile out of my husbands sweet tooth LOL

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    1. Oh I hope so. ha ha They are so good. Think I'm gonna make some more.

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  5. Fantastic!!! Please let me know how he likes them.

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  6. Thank you for this recipe!!! I LOVE peanut butter cookies. I will report back after I have made them to let everyone know how they went ��

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    1. That would be fantastic. I made a peanut free version for my daughter and she loved them too.

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