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Brownie PB Sandwich Cookies
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Brownie PB Sandwich Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Suitable For 24+ months
Metric - US Customary Units

Ingredients

COOKIE INGREDIENTS:

  • 100 g almond flour
  • 100 g coconut sugar
  • 120 g plain flour (sub with rice flour for a GF option)
  • 35 g cacao powder (sub with carob for under 24 months)
  • 1 tbsp ground flaxseeds
  • 1 tsp baking powder
  • 60 ml avocado oil (sub; coconut or olive oil)
  • 80 ml soy milk
  • Pinch sea salt

FILLING INGREDIENTS:

  • 85 g peanut butter (100% natural, any nut or seed butter of choice)
  • 35 g coconut flour (almond flour also works)
  • 2 tbsp 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!

Storage

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

Notes

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.