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peanut butter & jam sandwich cookies

These delectable little sandwich cookies got to be part of a worldwide vegan bake sale that was organized at my work! They were obviously a total hit because who doesn’t love pb & j?! The inspiration for these cookies came right from earth balance who hooked me up with some goodies that aren’t yet available in Canada. But the creamy coconut & peanut spread is and it definitely made these cookies extra special. I hope I get your mouth watering enough to go out and get a jar and bake up a batch of these cookies yourself.

 

peanut butter and jam sandwich cookies
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Print Recipe

peanut butter & jam sandwich cookies

Course Dessert, Snack
Cuisine American
Keyword cookies, peanut butter and jam, peanut butter cookies
Prep Time 30 minutes
Cook Time 12 minutes
refrigerate 10 minutes
Total Time 42 minutes
Servings 24 cookies
Author Lauren Toyota

Ingredients

peanut butter cookie

  • 2 C all-purpose flour
  • 2/3 C rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/4 C earth balance buttery spread, cold
  • 1 C earth balance creamy coconut & peanut spread
  • 1 tsp vanilla extract
  • 2/3 C brown sugar

filling

  • 1/4 C earth balance creamy coconut & peanut spread
  • 3 tbsp earth balance buttery spread
  • 1 1/4 C confectioners sugar
  • 1-2 tbsp nondairy milk
  • 1/4 C raspberry jam

Instructions

  1. In a food processor combine the flour, rolled oats, baking powder, and sea salt. Whiz it around on low until the rolled oats are broken down. Add brown sugar, vanilla extract, and coconut peanut spread and start the machine up again. Add chunks of cold earth balance butter gradually while you're processing the cookie dough. Once it starts to come together and everything looks combined you can remove it and transfer into a mixing bowl and lightly combine the last bit of dry crumbs with your hands, if necessary.

  2. Handle the dough with your hands to form a ball and refrigerate the dough for about 10 minutess. Or if you're doing this in advance just be sure to let the dough sit at room temperature for at least 20 minutes before handling and rolling out.

  3. Pre-heat your oven to 350°F and lay parchment paper onto your baking sheets. 

  4. Roll out the cookie dough evenly onto a lightly floured surface and use a circular cookie cutter (or shape of your choice) to cut out cookies. This will make 48 cookies (approximately 2-inches wide) and 24 sandwiches. So on 24 cut out cookies you want to create a hole through the middle. I did it by pushing a chopstick through the centre very gently while I held the cookie in the palm of my hand. The dough is easy to handle, but just be delicate! 

  5. Bake cookies for 12 minutes and allow to cool completely before filling and assembling into sandwiches.

  6. Make the filling using a hand mixer. Cream together the earth balance butter and peanut coconut spread. Gradually add in confectioners sugar and as it gets more stiff start to add nondairy milk and continue beating until combined. You want a thick consistency like icing and not too liquidy like that of yogurt. If you find your filling needs adjusting you can add more confectioners sugar to thicken or nondairy milk to thin out.

  7. Using a small icing spatula or a small spoon, take a small amount (just less than a tablespoon, but depends on the size of your cookies) of peanut butter filling and spread it onto a bottom cookie. Add a smaller amount of jam on top and gently press a top cookie on top. You want a little bit of oozing out the side and through the hole at the top, but not so that it's dripping. 

Recipe Notes

These cookies are best served right away or refrigerate them until you want a sweet snack!

Find the earth balance original butter spread  and the earth balance creamy coconut & peanut spread used in this recipe. 

2 comments

  • Jennifer P 2 years ago

    Oh my! These almost remind me of the pb&j oatmeal cookie sandwiches Little Debbie used to produce. They were a favorite of mine as kid – so happy to find this recipe!

  • Amanda Erickson 2 years ago

    Can plain peanut butter be substituted for the coconut and peanut spread? Thank you.

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