This recipe makes the ultimate vegan peanut butter cookies with two vegan peanut butter cookies sandwiching a sweet, creamy peanut butter filling. Perfect for dairy-free kids, vegan adults and everyone else!
I personally prefer making these as squares, but feel free to use a round cookie cutter to make your sandwich cookies circular!
Makes about 12 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- For the Cookies:
- 1 cup plus 2 T. all-purpose flour
- 1 cup quick-cooking (1 minute) oats
- 1 t. salt
- 1 t. baking soda
- 1/2 cup (1 stick) dairy-free soy margarine, softened
- 3/4 cup and 1 T. white granulated sugar, plus more for sprinkling
- 1/2 cup creamy peanut butter
- For the Filling:
- 1 cup peanut butter
- 1 T. dairy-free soy margarine, softened
- 1/2 cup confectioners' sugar
- 1/4 t. salt
Preparation:
1. Line a large baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, sift together the flour, oats, baking soda and salt until well mixed. In another large mixing bowl, cream the dairy-free soy margarine with an electric hand mixer until creamy. Add the sugar and beat until fluffy, about 3 minutes. Add the peanut butter and beat until smooth. In several additions, add the dry ingredients to the wet, beating until well combined. The mixture may be a little crumbly--this is okay. Spread the mixture onto the lined baking sheet and roll out until about 1/4 inch thick. Cover with plastic wrap and chill in the refrigerator for 1 hour.
3. Meanwhile, prepared the filling. In a large mixing bowl, cream the peanut butter with the dairy-free soy margarine using and electric hand mixer until well combined. Gradually add the confectioners' sugar and salt, beating until smooth and creamy. Cover with plastic wrap and place in the refrigerator until ready to use.
4. Preheat the oven to 350.
5. Remove the chilled cookie dough from the refrigerator. Using a sharp knife or pizza cutter, cut the dough while still on the pan into 24 even squares. (If you prefer circular cookies, use a cookie cutter at this point and remove the scraps.) Sprinkle with sugar and bake until golden brown, about 10-13 minutes. Allow the cookies to cool completely on a wire cooling rack.
6. Once cookies are cool, remove them from the pan. Place a generous amount of the peanut butter filling on half of the cookies, then top with the remaining halves. Serve cold or at room temperature.
