These Brownie PB Sandwich Cookies are the perfect combination of two classic treats, great as a special treat for toddlers and adults.

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Brownie PB Sandwich Cookies

Prep Time 10

Cook Time 10

Servings 8 large, 6 small sandwiches

Ingredients

COOKIE INGREDIENTS:

2/3 cup/ 100g of coconut sugar
1 cup/ 100g of almond flour
3/4 cup/ 120g of plain flour (sub with rice flour for a GF option)
1/3 cup/ 35g of cacao powder (or cocoa, sub with carob for under 24 months)
1 Tbsp of ground flaxseeds
1 tsp of baking powder
Few cracks of salt
1/4 cup/ 60ml of grapeseed oil (or avocado, light olive, or sunflower)
1/3 cup/ 80ml of soy milk (or other)

FILLING INGREDIENTS:

1/3 cup/ 85g of natural peanut butter (or any nut or seed butter of choice)
1/3 cup/ 35g of coconut flour (almond flour also works)
1-2 Tbsp of maple syrup

Instructions

Preheat the oven to 180c/350f.
Add all of the dry ingredients to a bowl, and mix together.
Add the oil and soy milk, then stir to combine.
We made two different sized cookies so that they were easier for little hands to eat, but make whatever sizes you prefer. To make small cookies, take around 1 heaped teaspoon of the mix in your hand and roll into a ball, placing the ball on a sheet of baking paper. Repeat for an even amount (12 to make 6 sandwiches). To make large cookies, take 1 heaped Tablespoon of the mix and repeat with the remaining mix, placing on a separate sheet of baking paper (even amounts of cookies to make sandwiches).
Flatten the cookies using your hand, then bake in the oven for 7-8 minutes for the small cookies, and 10-12 minutes for the large ones, making sure not to overcook them (they will firm up as they cool). Leave to cool on the tray.
While the cookies are baking, make the filling by stirring all the ingredients together, then leave to thicken.
To add the peanut butter filling, take a small teaspoon of the mix (for the small cookies), roll into a ball in your hand and then flatten with your other hand, smooth it onto the flat side of one of the cookies, take another cookie and place it on top, gently squeezing to combine them. For large cookies, repeat as above but using 1 Tablespoon.
Enjoy!

Notes

Store in an airtight container on the bench for 3 days, or freeze for up to 1 month.

This recipe is suitable from 24 months due to it containing cacao/chocolate which naturally contains caffeine and is not recommended before the age of 2. Sub with carob powder for babies under 24 months.

The filling is made with a nut butter mixed with coconut flour, this ensures it doesn’t have a sticky filling which can pose more of a choking risk.