Peanut Butter Sandwich Cookies (vegan & gluten free)

Can I just say that it’s been way to hot to bake anything? Aye, aye, aye. Whew! It has been a major scorcher. It was so great to wake up on Tuesday and find out the high was only 78! Sign me up! That being said, I haven’t really been really in the baking mood lately as it’s been so hot out that the idea of even turning on the oven made me sweat. That’s no good. Thankfully, it was gorgeous outside yesterday, and Lil Sis had the day off, so we put our heads together and came up with a recipe. We had originally thought of making “Nutter Butters”, but quickly learned to transition them into something else. When you’re working with vegan and gluten free ingredients, you’ve got to roll with the punches! Thankfully, our missteps led to something delicious and wonderful! (don’t you just love that?!) You have to REALLY love peanut butter to thoroughly these cookies. So, in other words, Nick loved them! 🙂 They are chewy, sweet, peanut-y and perfectly yummy!

Vegan/gluten free peanut butter sandwich cookies

Peanut Butter Sandwich Cookies:
(recipe adapted from Kitchen Belleicious)

1 cup earth balance, softened to room temp
1 cup creamy peanut butter
1 cup evaporated cane juice
1 cup light brown sugar, lightly packed
egg replacer equal to 2 eggs (we used Beyond Eggs for cookies)
2 tsp pure vanilla extract
2 1/2 cups gluten free all-purpose flour (we used Better Batter)
1 tsp baking soda
1 tsp baking powder
evaporated cane juice for rolling

1 cup earth balance, softened to room temp
1 cup creamy peanut butter
4 cups powdered sugar
2 tsp vanilla
2 T almond milk

For the cookies: In a large bowl beat earth balance, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add egg replacer and vanilla and mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until just combined. Refrigerate dough for about an hour. Preheat oven to 375°. Form chilled dough first into 1 inch balls and roll dough in extra evaporated cane juice and place on baking sheet about 3 inches apart. (these cookies tend to spread a bit) Using a fork press down on cookie creating a criss-cross pattern. Bake for 7 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

For the filling: In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add vanilla, and then add almond milk, a little bit at a time until desired consistency is reached. (you’re looking for an ice cream like consistency) Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

note: we made half of the dough, and froze the rest for a later date. The half batch made 15 sandwich cookies. Keep in an airtight container.

Vegan/gluten free peanut butter sandwich cookies



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