These vegan chocolate peanut butter sandwich cookies will give you a reason to celebrate everyday with my latest recipe for these incredibly scrumptious sweet treats. In addition to celebrating the holidays like the 4th of July with a slice of pie or ice cream add these cookies to your picnic basket. Of course you can enjoy these for any occasion but kids love these after school snack. Furthermore, all desserts make me smile but there’s something special about sandwich cookies. In other words, the creamy peanut butter center takes the stage once you bite through the crisp rich chocolate cookie.
You don’t have to be vegan to enjoy these fabulous chocolate peanut butter treats. For instance, I’m not vegan but my partner is so I try to cook a lot of foods to keep him happy. Because something bakes always makes him happy. To clarify don’t limit your diet because of the word “vegan”. Because preparing recipes without animal products is just another way to enjoy delicious food. In conclusion, open your minds and your taste buds because enjoying vegan cuisine is much more than tofu.
If these Vegan Peanut Butter & Chocolate Sandwich Cookies got you craving more vegan treats, check these out
Vegan Chocolate Peanut Butter Sandwich Cookies
These deep, rich chocolate cookies have a creamy peanut butter filling that will have you behaving like the cookie monster with every delightful bite.
- 2 tbsp flax seed meal
- 1/3 cup nondairy milk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup cocoa powder, get the best that money can buy
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup vegan butter, softened (I love Smart Balance brand)
- 1 1/2 cups sugar
Peanut Butter Filling
- 3/4 cup good quality creamy organic peanut butter at room temperature
- 3 cups confectioners' sugar
- 2 tsp vanilla extract
- 1/2 cup plus 1 tbsp nondairy milk
In a small bowl whisk together the flax seed meal, nondairy milk and vanilla and let sit for 10 minutes
Sift together the flour, corn starch, cocoa powder, baking powder and salt, set aside (I just used a whisk for a quick sift)
In a mixing bowl with a hand held or stand mixer cream together the vegan butter and sugar until light and fluffy, slowly add in the flax seed mixture until combined
Add the dry ingredients one cup at a time until well blended, scraping sides of bowl as needed, scrape together in one big ball, cover and let rest in the fridge for 30 minutes
Preheat oven to 375 degrees
Shape into 1-inch balls and place 2 inches apart on several parchment lined sheet pans and flatten with the palm of your hand to 3/8 inch thick. Bake for 8 to 10 minutes until puffy and slightly darker around the edges, mine came out perfect at 9 minutes, remove to cool for 5 minutes and place cookies on wire racks to cool for an additional 10 minutes
Once all the cookies have cooled completely, spread half of the cookies with 1 tablespoon of the peanut butter filling and top each with another cookie. Makes 28 sandwich cookies, a party worthy amount for at least 12 sets of sweet tooth's
Peanut Butter Filling
Combine the peanut butter, confectioners' sugar, vanilla and nondairy milk and beat until spreading consistency, adding additional tablespoons of nondairy milk if needed
Enjoy These Peanut Facts:
In this article from the National Peanut Board Dr. John Harvey Kellogg of the cereal fame invented it in 1895 as a protein substitute for older patients who had poor teeth and couldn’t chew meat.