A super easy treat that’s ready in no time – these chocolate peanut butter sandwich cookies are no-bake and so delicious!
A smooth 3-ingredient peanut butter filling sandwiched between two rich, no-bake chocolate cookies. What’s not to love? I’ve always thought of chocolate and peanut butter as such a winning combo, but what makes these cookies special is that they’re made using healthier ingredients! They’re also no-bake and you don’t need any fancy equipment to make them.
I use oats in a lot of my baking and treats. They’ve become a staple in my kitchen and for good reason. They’re an amazing source of fibre, vitamins and minerals as well as antioxidants. Including them in the diet is linked to things like reducing cholesterol and can also improve blood sugar control. I blend a big bag into a fine flour in my food processor and store it in an air-tight container in my cupboard so I don’t need to do anything when the baking mood strikes. You can now buy oat flour, but it’s so much more expensive and it’s so easy making your own.
If you’re not convinced yet, here are a few more reasons why you NEED to make these chocolate peanut butter sandwich cookies
- They’re no-bake
- made using healthier ingredients
- And so tasty!
Chocolate Peanut Butter Sandwich Cookies
Makes: 8-10 sandwich cookies
For the chocolate cookies
110g (1 cup) oat flour – rolled oats blended into a fine flour in the food processor. Use gluten-free oats to make them gluten-free.
50g (1/2 cup) cocoa/cacao powder
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp salt
For the peanut butter filling
130g (1/2 cup) peanut butter (other nut butters also work)
1 tbsp milk of choice
2 tbsp maple syrup
Mix the oat flour, cocoa and salt in a large bowl, then add the melted coconut oil and maple syrup. Mix to form a dough and roll out between two pieces of baking paper*.
Use a cookie cutter to cut out small cookies. Place on a chopping board lines with one of the pieces of baking paper you used to roll out the dough.
In another bowl, mix together the peanut butter, milk and maple syrup. Transfer into a piping bag and pipe onto one of the cookies. Top with another cookie to make a sandwich.
* If the dough is a little soft, place in the fridge for 15 minutes. I prefer to do this once I’ve rolled the dough out, but before cutting out the cookies.
Store in an air-tight container in the fridge for up to 4 days.