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 us 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 we get your mouth watering enough to go out and get a jar and bake up a batch of these cookies yourself.
** makes 24 cookies
peanut butter cookie ingredients:
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 original butter spread (cold)
1 tsp vanilla extract
2/3 C brown sugar
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. Handle the dough with your hands to form a ball and refrigerate the dough for about 10 mins. Or if you're doing this in advance just be sure to let the dough sit at room temperature for at least 20 mins before handling and rolling out.
Preheat your oven to 350 F and lay parchment paper onto your baking sheets. 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 (approx.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! Bake cookies for 12 mins and allow to cool completely before filling and assembling into sandwiches.
1/4 C earth balance creamy coconut & peanut spread
3 tbsp earth balance buttery spread
1 1/4 C powdered sugar
1-2 tbsp almond milk
1/4 C raspberry jam
With a hand mixer cream together the earth balance butter and peanut coconut spread. Gradually add in powdered sugar and as it gets very stiff start to add almond 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 powdered sugar to thicken or almond milk to thin out.
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. These cookies are best served right away or refrigerate them until you want a sweet snack!