Peanut Butter Filled Cookies

Nadia Cookies, dairy free, Desserts, gluten free, Vegan, Vegetarian, Video 15 Comments

You can probably tell I’m really into both cookies (aka biscuits in the UK) and chocolate! In fact if I had to pick only one dessert/treat that I can eat for the rest of my life, it would be some sort of biscuit dipped or covered in chocolate!

I posted these biscuits on my blog a couple of years ago, but I decided to make them again, film them and take new shots since my photography skills have improved somewhat compared to when I first posted the recipe.

These peanut butter filled cookies are both vegan and gluten-free. They’re also really easy to make! A crunchy biscuit, topped with a simple 2 ingredient peanut butter centre, all dipped in dark chocolate. What’s not to love?

Watch the IG video I created to show you just how easy these Peanut Butter Filled Cookies are to make. If you’re not a fan of peanut butter, you can always use another nut butter like almond or cashew butter. You can even use a seed butter for a nut-free version. 

Peanut Butter Filled Cookies

Makes: 18-20 cookies


55g oat flour – rolled oats ground into a flour in the food processor. Use gluten-free oats if necessary.
80G gluten-free plain flour (I used Dove’s Farm)
2 tbsp brown sugar
pinch of salt
1/2 tsp baking powder
2 tbsp maple syrup
2 tbsp coconut oil, melted
1.5 tbsp plant milk

For the peanut butter layer

5 tbsp smooth peanut butter
1 tbsp maple syrup
100g melted dark chocolate for coating 


Preheat your oven to 180°C (160°C fan assisted)/ 350°F.
In a large bowl, mix together the oat flour, GF flour, sugar, baking powder and salt.
Pour in the melted coconut oil and milk. Mix to combine.
If the dough is too soft, wrap it in cling film and chill in the fridge for 30 minutes.
Place dough between 2 sheets of baking paper and roll out to a thickness of about 1/4 inch.
Use a round cookie cutter to cut out the cookies. The number of cookies depends on the size of the cookie cutter you use.
Arrange on a baking sheet lined with parchment paper and bake for about 15 minutes. I like mine super crunchy so I left mine in for 20 minutes. Bear in mind the baking time will also depend on the size of your cookies so keep an eye on them as they bake!
Leave to cool completely.
In a small bowl, mix together the peanut butter and maple syrup. Spread a layer onto each cookie, then freeze for 30 minutes. This will make it easier to add the chocolate coating. 
Dip each cookie into the melted chocolate then place on a cooling rack.
Store in an air-tight container at room temperature.

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Comments 15

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  1. Hello Nadia. Thanks so much for this recipe. Question: is there any substitute for the gluten free flour? Such as an additional 3/4 cup oat flour? Thanks

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  2. I absolutely cannot get enough of the combination of chocolate and peanut butter. They’re just too good to be true! These cookies look incredible–I love the topping on them!

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  3. Thank you so much for your blog, your ideas and recipes !
    I tried this one so far and they taste amazing *o*
    This week I will try the “Chocolate Crumpets Vegan & Gluten-free with Salted Caramel Spread” and also the “Salted Caramel Tahini Cheesecake”. I’ll give you a heads up 😉
    Thank you again 😀

  4. Hi Nadia. Thanks for the recipe, I have the same question that Bimbo. I’m from Colombia and here is not so easy to find GF flour. 🤗

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      I haven’t tried using oat flour alone, so I can’t tell you with certainty it will work just as well. I will attempt to make it again without gluten-free flour and let you know how it goes.

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  5. This is the first time I’ve tried any of your recipes and I’m so glad this was the first!!! It was so easy to make and they tasted AMAZING!! Looking forward to making more of your recipes!!!

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