This is by far one of the most delicious things I’ve ever baked – and it is (kind of!) healthy too
First of all – sorry for the quality of these pictures. Trust me, I really wanted for them not to be so hand-held and random but life happened and my lower back only allowed me to stand up for two minutes at the time – this is real devotion to baking!
Now – to the cookies. I really wanted to use up some finely milled oats I had in my cupboard and the coconut sugar left over from this recipe so after a thorough research I decided to combine best ever healthy chocolate chip cookies with vegan peanut butter mousse and see what happens.
The result was surprisingly good and indulgent – a perfect, chewy and crispy cookie with hints of vanilla and cinnamon and a creamy layer of peanut butter in the middle. Who knew that a humble oat cookie can be such a complex and satisfying dessert?
After having a good three in lieu of lunch I made probably the best decision of my life so far and decided to put the remaining ones in the freezer only to get the best homemade ice cream cookie sandwiches after a few hours.
They are all gone now but through my experimenting, I definitely added a new recipe to my regular repertoire and you should too – bake them today (I bet you have the ingredients in your cupboard) and consider your life changed
PEANUT BUTTER SANDWICH COOKIES
For the cookies:
2 large eggs
4 teaspoons vanilla extract
8 tablespoons coconut sugar
1 cup coconut oil
3 cups oat flour (blend oats if you don’t have it)
1 teaspoon baking soda
2 teaspoons cinnamon
pinch of salt
one cup dark chocolate chips
For the peanut butter filling:
1/2 can coconut cream or 1 can coconut milk (refrigerated)
4 tbsp peanut butter
sweetener of choice
pinch of salt
- Start from the cookies: combine the eggs, vanilla extract and coconut sugar in a bowl
- Melt coconut oil and let it cool slightly before adding to the mixture. Beat everything together on high speed until combined
- Add your dry ingredients: oat flour, baking soda, cinnamon and salt and stir just until combined
- Fold in chocolate chips and chill the dough in the fridge for at least an hour
- In the meantime prepare your pb filling: if you use coconut milk, open the chilled can without shaking it and scoop out the solids. For coconut cream just put it in a bowl
- Using a mixer, beat it for 45s or so. Add peanut butter to taste and continue beating. Sweeten with honey/agave syrup/maple syrup to taste
- Refrigerate until you are ready to sandwich the cookies
- After the dough has chilled, preheat the oven to 175 Degrees Celsius/350 degrees Fahrenheit
- Scoop out the cookies onto a baking paper lined baking tray, pack your cookie scoop/tablespoon tightly so cookies won’t crumble
- Bake for 8 minutes and chill on the cooling rack
- After they cool off, sandwich the cookies with your peanut butter filling and refrigerate or if you feel like a pb ice cream cookie sandwich keep them in the freezer.