Peanut Butter-Filled Cookies
Ingredients
Cookie layer
- 80g gf plain flour
- 55g oat flour
- 2 tbsp of sugar equivalent in stevia
- pinch of salt
- 1/2 tsp baking powder
- 2 tbsp liquid sweetener e.g. maple syrup
- 2 tbsp coconut oil
- 2 tbsp plant milk (I used almond)
Peanut butter layer
- 4 tbsp smooth peanut butter
- 1 tbsp maple syrup
- 75g vegan dark chocolate for coating
Preparation
Preheat oven to 180 and line baking tray.
Mix flours, salt, sugar, baking powder, then add sweetener, oil and milk.
Mix to combine into a ball and refrigerate for 20 minutes if too soft.
Roll out 1/4 inch thick and cut circles with cookie cutter.
Bake for 15 minutes and leave to cool.
Mix peanut butter and sweetener and add a layer onto each cookie. Freeze for 30-45 minutes.
Coat with melted chocolate and allow to harden or cool.
Nutritional notes
Despite receiving a bad wrap in the media, peanuts are a healthy, low FODMAP high-protein option for vegans with monounsaturated fat content and nutrients promoting heart health.
Peanut butter is an excellent, easy-to-digest spread that adds bulk, creaminess and vital calories to snacks, smoothies, treats, meals and sauces.
