Vegan Peanut Butter Sandwich Cookies

With sweet peanut butter cookies and a rich peanut butter filling, these Vegan Peanut Butter Sandwich Cookies are the ultimate plant-based finger-food dessert. Plant-based, gluten-free, and oil-free.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Servings

Calories 224

Author Elizabeth

Ingredients

Peanut Butter Cookies

½ Cup Natural Peanut Butter
½ Cup Date Sugar *see notes for substitutes
¼ Cup Maple Syrup
¼ Cup Unsweetened Applesauce
2 Teaspoons Vanilla Extract
1 Tablespoon Ground Flaxseeds
1 ½ Cups Oat Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Mini Vegan Chocolate Chips

Peanut Butter Filling

½ Cup Peanut Butter
2 Tablespoons Date Sugar *see notes for substitutes

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk the applesauce, cashew butter, date sugar, and vanilla extract.
Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
Stir in the chocolate chips.
Scoop into 2-teaspoon sized balls (I used a #70 cookie scoop) and arrange on the prepared baking sheet. Use your hand to flatten to a 2" diameter - you want them to be as flat as possible for the sandwiches.
Bake for 12-14 minutes, until the cookies are slightly brown around the edges and solid enough to pick up - a crisp cookie is ideal for sandwiches. Let the cookies cool completely.
While the cookies cool, make the peanut butter filling. In a small bowl whisk the peanut butter and sugar.
When the cookies are completely cool, spread 2 teaspoons of the peanut butter filling on the bottom of half of the cookies and create sandwiches.

Notes

** Subbing for date sugar.

I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.

Date sugar is much different in baking than other sugars - it does not dissolve. So if you would like to use a different sugar, you need to use less sugar. I have tested this recipe using ⅓ cup of coconut sugar in place of the date sugar.

I have only tested these cookies using coconut sugar but I expect other sugars would work similarly.

The sugar in the peanut butter filling can be subbed 1:1. To avoid a runny filling, I recommend using the thicker part of the peanut butter for the filling.

Nutrition