Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.
Mix in peanut butter and stuff them with a chocolate peanut butter filling and it’s game over. I won’t be able to stop eating them. I mean, really. HOW do you stop eating them?
And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.
And while I wanted to stuff my face with all the cookies I tried to hold back. These were actually created for Chris whose favorite dessert combo is most definitely chocolate and peanut butter. His birthday is this weekend so I thought I’d surprise him with a mid-week birthday treat.
He didn’t complain.
This cookie recipe is not only gluten-free but also vegan and requires just one bowl to whip them up. They were very slightly adapted from a previous cookie recipe that is one of my very favorites. The only difference is the amount of oats and oat flour used and leaving out oat bran, which might not be an ingredient you always have on hand. However, oats are pretty a pretty standard kitchen staple and can also easily be ground to oat flour.
So basically, no excuses for not making these.
*cookies lightly adapted from my: 1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut Butter Cup Oatmeal Cookie Sandwiches gluten-free, vegan // yields appx. 15, 2 1/2-inch cookie sandwiches
for the cookies:
- 2 tablespoons ground flax meal + 1/4 cup warm water
- 3/4 cup natural [drippy] peanut butter
- 1/2 cup pure maple syrup
- 5 tablespoons melted unrefined coconut oil
- 2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons gluten-free old-fashioned rolled oats
- 1 cup + 2 tablespoons gluten-free oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips, vegan if needed
- flaked sea salt, to top - optional
for the spread:
- 1/2 cup natural [drippy] peanut butter
- 3-4 tablespoons unsweetened cocoa powder
- 3-5 tablespoons powdered sugar
- 1/2 - 1 1/2 tablespoons softened unrefined coconut oil, optional
Preheat your oven to 350* F.
In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Whisk in the peanut butter, maple syrup, melted coconut oil, and vanilla until fully combined.
Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.
Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky refrigerate for 20-30 minutes. Flatten the dough balls between your palms to about 1/4-inch thickness. Place on a baking sheet with about 2-inches between each cookie. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 8-12 minutes.
Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.
While the cookies cool stir together the peanut butter, cocoa powder, and powdered sugar until fully combined. If the mixture becomes too thick add in a bit of softened coconut oil and stir together. If it’s too thin add more powdered sugar to thicken.
Spread a thick layer between cooled cookies, place on a plate, and let set in the fridge. Serve chilled or at room temperature. The filling will soften a bit when left out. Keep leftover filling in a sealed jar and placed in a cupboard or in the fridge if you want it to thicken.
notes: Be sure the oil on top of your peanut butter is thoroughly stirred into the jar before measuring. To make oat flour simply grind oat groats, steel cut oats, or rolled oats in a blender or food processor until soft and flour-like in texture. Sift with a fine mesh strainer and grind any leftover pieces.
Happy early birthday to that guy I kind of sort of like a lot. Thanks for keeping me sane. Cheers to another year of life together. Now let’s eat cookies.