Peanut Butter Cookie Sandwiches
Ingredients
Cookies
- 1/2 cup coconut oil, room temperature
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 1/4 cups buckwheat flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup coconut sugar
- 1/2 cup sugar free peanut butter
Filling
- 1/4 cup coconut oil
- 3/4 cup sugar free peanut butter
- 1/4 cup coconut sugar
- 1/2 tsp salt
Preparation
Place the melted oil and oats in a saucepan over medium heat and stir until golden then set aside to cool
In the bowl of an electric mixer, beat the rest of the oil with the sugar until pale and fluffy
Add the peanut butter and vanilla and mix to combine
Whisk in the flour, baking soda and salt and gradually add the oat mixture, beating on low
Roll out dough between 2 sheets of silicone baking sheets or parchment paper to about 1cm thick and refrigerate for 30 minutes
Preheat the oven to 180C
Cut the cookies using a round cookie cutter and place them on a lined baking tray spaced apart
Bake for 10 minutes until golden and set aside to cool
Mix all the filling ingredients in the bowl of an electric mixer until smooth
When the cookies are cool, cover the bottom side with the filling mix and top with another cookie
Notes
Sugar is a key factor in the obesity epidemic, and consumption should be limited to 2-3 teaspoons per day to avoid toxic levels
Fat, such as in peanut butter, was wrongly demonized, and eating real foods can help reduce insulin spikes
