Chocolate Peanut Butter Sandwich Cookiesjump to recipe
What’s cookin’ good LQQkin’? I’ll tell you, these dreamy Chocolate Peanut Butter Sandwich Cookies, that’s what. It’s Wednesday people, just another day closer to my fave holiday, Christmas! Can you just feel the excitement!? Ok so where do I begin, do I begin by telling you that these cookies are filled with a creamy, luxurious and sexy chocolate? Or do I begin by telling you about the easy 5 ingredient peanut butter cookies it’s sandwiched between? It’s all so surreal I know. How could anything this sinful looking actually be good for you. Let me break it down for ya.
Let’s start with the filling, made of coconut cream, cacao powder, agar agar, vanilla extract, maple syrup, himalayan rock salt and a thickener like cornstarch or arrowroot powder. Right, right, the ingredients are like whoa, ok let’s let that settle.
Next the cookies, pastry flour, baking soda, himalayan pink salt, crunch peanut butter, maple syrup and olive oil. Come on! Like, it doesn’t get any better or healthier than that. I’m telling you, these cookies you need to make not only for the holidays but because they’re simply that good. Would I lie to ya, you know I’m a desserts gal. 😊
The thing of it is, you can make both filling or cookie, and eat them separately, giving yourself two different dessert options. I’m a woman (obvi) so I like to make concoctions out of things. Plus I like to eat chocolate and peanut butter at the same time. Plus I can get a bit ravenous (as do we all). 😉
Holy Yum! 😍
Ok, now let me hit up my peeps with peanut allergies. All is not lost dear friends for you can make the cookies with SunButter! (Whoop Whoop) I’ve done it, I’ve loved it, I’ve made it happen. It’s still bomb, rich and delicious. Actually, you can use any nut butter you fancy. These cookies get down like that. Oh the diversity! LOL 😀
Hubba Hubba 😋
Why I used agar agar in the filling and what the hell is that?
Well agar agar is a sea vegetable and acts as a gelatin. Amazing for a number of things like calcium, iron, fiber, and reduces inflammation. It also has no fat, no sugar, no carbs, no calories (but who’s counting), free from eggs, soy, yeast, gluten, milk, corn, and any other preservative. (Uuum Hello, Awesome!) It acts like a fat blocker of sorts because it absorbs glucose in the digestive tract and passes through the stomach easily, thus aiding in good elimination. I reckon this is my kinda veggie, and yours too! 🙂
Well there you have it, you know the ingredients, you know my piping skills are sort of on point for someone who is self taught, and you know you licked your phone or computer screen so better get at it and make these. The cookies will be done before the filling so go easy dear responsible sweet toothers, for I too have dabbled in one too many batches in my time. Batches, did I say that? I meant just a few cookies. 🙈
If you love these then you’ll also love my other holiday cookies like my 12 Days of Cookies: Iced Cinnamon Rolls
Chocolate Peanut Butter Sandwich Cookies
- 1 15oz can of full fat coconut cream
- 1/2 cup pure maple syrup
- 1/2 cup cacao or cocoa powder
- 3 tbsp agar agar flakes
- 1 tsp vanilla extract
- 2 tbsp cornstarch or arrowroot powder
- pinch of himalayan pink salt
Peanut Butter Cookies
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp himalayan pink salt
- 1 cup unsalted crunchy or creamy peanut butter (I love crunchy)
- 1 1/2 tsp vanilla extract
- 1/4 cup extra virgin olive oil
- 1 cup pure maple syrup or other liquid sweetener
Peanut Butter Cookies
- Preheat oven to 350F and line baking sheet with parchment paper.
- Sift together dry ingredients, flour, baking soda, and salt.
- Whisk together wet ingredients, peanut butter, vanilla extract, olive oil, and maple syrup.
- Combine the wet to dry, folding in nice and steady. Once all the wet ingredients are well incorporated to the dry, let sit for 5 minutes.
- Take tablespoon size portions and roll into balls. Place on cookie sheet and gently flatten with the palm of your hand.
- Bake for 8-10 minutes. Remove from oven and let cookies cool on wire rack while you make the filling.
- In a sauce pan, on low to medium heat, whisk together coconut milk, maple syrup, vanilla extract, cacao or cocoa powder, and agar agar flakes. Stir frequently because it will bubble up and overflow if you don't keep an eye on it. Keep it simmering for 10 minutes so the agar agar flakes are absorbed.
- During the last 5 minutes add in cornstarch or arrowroot flour.
- Once done place into a bowl and freeze for 1 hour.
- After the hour is up, give it a good blitz in a food processor.
- Fill a ziplock or piping with filling and pipe onto cookies. I used a decorating tip but that is not necessary. You can spoon the filling on the cookies if you don't want to go through the trouble of using a zip lock or piping bag.
- Sandwich cookies together and Enjoy the heck out of them!
- Peanut butter can be subbed for sun butter or any other preferred nut butter.
- The cookies and the pudding can be enjoyed by themselves or together.
- Any left over pudding should be stored in a jar and will be good for up to 5 days.
- Sandwich cookies best preserved in an air tight container in the fridge for up to 5 days.
- I did not add the hour that the chocolate has to chill for in the prep time for this recipe as it requires no work.