Peanut Butter Sandwich Cookies
Ingredients
COOKIE INGREDIENTS:
- 70 g almond flour
- 85 g peanut butter (natural)
- 60 ml maple syrup
- 1 tsp vanilla extract (optional)
FILLING INGREDIENTS:
- 60 g peanut butter (natural)
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 180c/350f.
- Add all of the cookies ingredients to a bowl, and stir together.
- Line a baking tray with parchment paper, then 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 (24-28 roughly to make 12-14 sandwiches).
- Lightly flatten each cookie with a fork to create a crosshatch pattern (wet the fork if it’s sticking), then bake for 7-8minutes until lightly golden.
- While the cookies are baking, make the filling by stirring the peanut butter and maple syrup together.
- Leave the cookies to cool on the tray, then add the filling by gently spreading with the back of a spoon then squeezing to combine them.
- Enjoy!
Storage
Store in an airtight container on the bench for 3 days, or freeze for up to 1 month.Notes
Vegan 🌱 12+ months 👶🏼 Gluten-free 🌾 Makes 14 cookie sandwiches 🍪
NOTES:
Subs: you can substitute the maple syrup with rice syrup or agave.
You can swap the almond flour for oat flour, this will result in firmer cookies.
Swap the peanut butter for any nut or seed butter of choice; opt for 100% nut/seed with no added oils, sugar, or salt.