My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Wednesday
Aug272014

Peanut Butter Cup Oatmeal Cookie Sandwiches

Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

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?

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

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.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

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.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Print this!

*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.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

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.

Ashley

Reader Comments (33)

I am just drooling over these, loooove!
August 27, 2014 | Unregistered CommenterAbby @ The Frosted Vegan
You honestly have some of the most beautiful, eye catching photos. Oh-and I am definitely making these! They look amazing! :)
Hooray for cookies! I love how packed with deliciousness these are. Oats and peanut butter and chocolate and sea salt!
August 27, 2014 | Unregistered CommenterEileen
Yum!
Hi, I can have flax. Would an egg work?
August 27, 2014 | Unregistered CommenterCandice
Im with you on the chocolate chip cookies and oats. The PB I cant do because of my allergy, but I can swap that out with cashew butter.
August 27, 2014 | Unregistered Commenternaomi
Oatmeal chocolate chip anything will always be my favorite! I'm testing out a breakfast recipe with the oatmeal chocolate combo. So excited!
August 27, 2014 | Unregistered CommenterVanessa
These cookies bring me right to my happy place. Love.
Literally why would you not make these?!?!
August 27, 2014 | Unregistered CommenterMillie l add a little
I just fist pumped in my head and said "Yeah, this is how I'd like to do Monday..." and, er...I think it's Wednesday. Oh well, I'd like to do Wednesday like this too. (and I am currently, right now as I type this, making some doughnuts from your little booky. They smell sooo good.)
August 27, 2014 | Unregistered CommenterKatie
Wow - everything you want out of a sweet treat- with nothing you don't want. The title made me think you were going to use an actual peanut butter cup - but this is so much better! Drippy chocolate peanut butter sauce! You better believe I'm making that soon (I may use stevia to sweeten it though!) Thanks for sharing and the pictures are beautiful!
August 27, 2014 | Unregistered CommenterSam @ PancakeWarriors
Wow... I don't think I'll be able to stop popping these cookies in my mouth once I lay my hands on them. Amazing!
August 27, 2014 | Unregistered CommenterJoshua Hampton
These sound dreamy. I must make these the next time I have friends over - I cannot be trusted if I'm home alone with them...
August 27, 2014 | Unregistered CommenterSondi
Are you a oatmeal cookie sans raisin girl?! I am. No raisins up in here! These look awesome and pretty darn wholesome too. What a great idea sandwiching them with chocolate..omg!
August 27, 2014 | Unregistered CommenterKatie @ Produce On Parade
I just died and went to cookie heaven!!
This recipe is just oh too good. Need this in my life right now!

http://www.teffyperk.com || Teffy's Perks X
August 27, 2014 | Unregistered CommenterTeffy
These are drool worthy girl!! Too bad we couldn't share these when you were in Knoxville! :)
That chocolate peanut butter spread though! I like how you describe the pb as "drippy." I love easy, non-fussy treats like this and that flaky sprinkle of sea salt is CALLING TO ME! Love, love, love. xo
August 28, 2014 | Unregistered CommenterLaura
i want a pool filled with that chocolatey peanut butter spread and i want to lay on a raft made out of these cookies.... all the livelong day. ok thanks!
August 28, 2014 | Unregistered Commentermolly yeh
well, i could eat those for breakfast. i wish i was!
August 28, 2014 | Unregistered Commenterbrandi
YASSSS I was so glad when I saw these were vegan! Cannot wait to make these :D
http://www.youtube.com/sparklesandsuch26
August 28, 2014 | Unregistered CommenterElla
These look amazing, such a creative idea and I love that they're vegan. Thanks!
What a fantastic combo! Love the addition of peanut butter to the oatmeal chocolate chip cookie.
August 28, 2014 | Unregistered CommenterTessa | Salted Plains
Cookies = always the best way to celebrate anything.
August 29, 2014 | Unregistered CommenterKathryn
@Heather - Gosh, thank you. That truly means so much!

@Candice - I'm not sure what an egg will do here. It will definitely change the texture of the cookies a bit. Here's a recipe where I use eggs: http://www.edibleperspective.com/home/2013/12/11/gluten-free-chocolate-chip-cookies-with-pistachios.html and here's a flourless and no-flax peanut butter cookie recipe: http://www.edibleperspective.com/home/2012/3/21/flourless-chocolate-peanut-butter-cookies.html Hope that helps!

@Naomi - Definitely! Or sunflower butter!

@Vanessa - Oooh, breakfast with PB + chocolate? Winner!

@Katie - Hahaha, totally laughed about Monday/Wednesday. :) Hope the doughnuts were yummy!!

@Sondi - I know what you mean!

@Katie - I like raisins but NOT in cookies. Ever!!! Or muffins. :)

@Laura - Thanks lady love. I'm with you on the no-fuss treats!

@Molly - Umm, yah, let's make that happen.

@Ella - Woohoo! Hope you LOVE them!!

@Christine - You are so very welcome!
August 29, 2014 | Registered CommenterAshley
Yum, Ashley! These look incredible. I bought all the ingredients to make the zucchini bundt you shared last week too. HAve a great weekend!
August 29, 2014 | Unregistered Commenterkelley
This look incredible! Thank you for using such good ingredients. These are a must make!
August 30, 2014 | Unregistered Commenteramanda
These look SO YUMMY! Delicious. :)
August 30, 2014 | Unregistered Commentersara
Just made these today.....amazing!
August 31, 2014 | Unregistered CommenterMandy
Yum! I came here for the pistachio choc chip cookie recipe but obviously I want to make cookie sandwiches instead now! I'm also making the pesto/balsamic/roasted veggie sandwich for lunch (again)! Thanks, Ashley! Oh yeah, almost forgot my question.. if the pb is natural but not drippy (I buy it in bulk and it's more.. airy?) how much more coconut oil would you suggest I add?
September 1, 2014 | Unregistered CommenterDaya
@Daya - Ooooh, you definitely need to try both cookie recipes!!! Thrilled to hear you love that veggie sandwich, too. Reminds me that I need to make it again soon! You probably have the PB that has a stabilizing oil in it [like palm oil]. I would try melting 1-2 tablespoons of coconut oil and stirring that into the PB [genius idea you had to do that!]. You want the PB to be thick but drippy [not runny]. Hope this works!
September 3, 2014 | Registered CommenterAshley
hello! making these tonight for my friends! quick question, should the peanut butter be smooth or crunchy!! would appreciate your response - Victoria x
September 26, 2014 | Unregistered Commentervictoria
thanks so much for your response, I really appreciate it. the one i bought definitely has no palm oil but it has 'bits' of peanut inside making it crunchy as opposed to completely smooth, is this ok or shall i change it for one that is completely smooth? let me know if this makes any difference! thank you so much! xx
September 26, 2014 | Unregistered Commentervictoria
Can I sub the oats for more oat flour?
October 8, 2014 | Unregistered CommenterReanna

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