About the Recipe
Ingredients
Cookie
1/2 c peanut butter
1/2 c almond flour
1/2 c oat flour
1tsp baking powder
1/4 c maple syrup or agave syrup
2 tbs plant-based milk
1 tsp vanilla extract
*if the dough is too dry add any type of plant-based milk until the dough is smooth
Filling
1/4 c peanut butter
2 tbs maple syrup or agave syrup
Preparation
Preparing the Cookie
*I used all-natural peanut butter which has no added sugar or oil, but most peanut butter brands will have oil and sugar in it already and have a more thick texture than all-natural peanut butter. Adding more milk to the peanut butter mixture will help make the dough easier to work with.
Preheat oven to 350F or 180C
Mix all the dry ingredients (almond flour, oat flour, baking powder) then add all the wet ingredients (maple syrup/agave syrup, vanilla extract, and peanut butter). Mix well until there is no dry flour left
Roll out dough into 1/4 inch diameter balls or about a heaping teaspoon until there is no batter left.
Grease a baking tray or line with parchment paper. Fatten the balls into a cookie shape. For extra design press a fork lightly on top of the cookies to make a peanut shell pattern
Bake for 10 minutes and let cool
Filling
Combine all ingredients in a bowl until well combined.
When the cookies are cooled add the filling to the flat side of the cookie then sandwich another on top. Press lightly or else the cream will spill out.
Serve or store in an air-tight container either in the fridge or in the pantry.
It will last a week in the fridge and 3-4 days in the pantry.