Gluten-Free Peanut-Butter Sandwich Cookies
Gluten-Free Peanut-Butter Sandwich Cookies Recipe a tasty treat of two crunchy cookies with smooth creamy sweetened peanut butter middles.
Servings 24 cookies
Calories 100kcal
Equipment
Ingredients
Peanut Butter Cookies
- 1/2 cup smooth peanut butter
- 1/4 cup butter or coconut oil
- 1/2 cup monkfruit sweetener
- 1/2 cup maple sugar
- 2 tsp real vanilla
- 1 whole egg
- 1 cup gluten-free oat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup peanut flour
Peanut Butter Filling
- 1 cup smooth peanut butter
- 3/4 cup powdered monkfruit sweetener
- 1/4 cup maple sugar
- 2 1/2 tbsp nut milk or milk
Instructions
Peanut Butter Cookies
- First, preheat the oven to 350.
- Second, combine the butter, peanut butter, monkfruit sweetener, and maple sugar and mix until combined.1/2 cup smooth peanut butter, 1/4 cup butter or coconut oil, 1/2 cup monkfruit sweetener, 1/2 cup maple sugar
- Third, mix in the egg and vanilla.2 tsp real vanilla, 1 whole egg
- Fourth, combine the oat flour, salt baking powder, and peanut flour until well blended.1 cup gluten-free oat flour, 1/2 tsp salt, 1 tsp baking soda, 1 cup peanut flour
- Finally, add the flour mixture to the peanut mixture until well combined.
- Next, using a cookie scoop place the cookie onto a well-oiled cookie sheet.
- Finally, use a glass dipped into flour to flatten the cookie.
- Continue until all the cookie dough has been used.
- Finally, place the cookies into the oven.
- Bake for 10 minutes or until the cookies are light brown.
- Remove cookies and allow them to cool on a cookie rack.
Peanut Butter Filling
- First, using a mixer blend the peanut butter, powdered monkfruit sweetener, maple sugar, and nut milk until well blended.1 cup smooth peanut butter, 3/4 cup powdered monkfruit sweetener, 1/4 cup maple sugar, 2 1/2 tbsp nut milk or milk
- Next place down a piece of parchment paper.
- Finally, using a spatula remove the filling from the mixer bowl and place it onto the parchment paper.
- Next, place another piece of parchment over the filling.
- Using a rolling pin roll out the filling to a thin mass of about 1/8 of an inch.
- Using a small cookie cutter cut out the filling for the cookies.
- Remove the circles of filling place them on a cookies sheet and put them into the freezer for 10 minutes.
- Pick up the remaining filling and smoosh together.
- Next, continue to roll them out and cut them out until all the filling is used.
- Place any remaining filling circles into the freezer for 10 minuts.
Assembling Cookies
- Remove the filling from the freezer.
- Flip a slightly warm cookie upside down so the flat part is up.
- Next, using a spatula remove one filling and place it on top of the slightly warm cookie.
- Finally, place another cookie on top.
- Continue, doing so until all the cookies are sandwiched with filling.
Notes
| Nutrition Facts | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| calories 100 | |
| % Daily Value * | |
| Total Fat 6 g | 10 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 75 mg | 25 % |
| Sodium 128 mg | 5 % |
| Potassium 76 mg | 2 % |
| Total Carbohydrate 12 g | 5 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 2 g | |
| Protein 5 g | 11 % |
| Vitamin A | 46 % |
| Vitamin C | 0 % |
| Calcium | 12 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 24cookies | Calories: 100kcal | Carbohydrates: 12g | Protein: 5g