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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan peanut butter cookie sandwich

June 15, 2019 by Ania - 24

baking, comfort food, easy, gluten-free, oil-free, refined sugar-freego to recipe

go to recipe

peanut butter sandwich cookies bowl

Is it ever going to stop raining? What is going on? It’s June for heaven’s (hello, anyone up there? Ease up on the rain please!!) sake!! It’s been a miserable start to summer here in Bristol so far and it shows no signs of letting up. The skies are so grey that I find myself having to dust off my artificial light setup, which I wasn’t expecting to have to use until November! I also find myself having to put the heating on and I’m still on really good terms with my winter coat. Summer, I miss ya!!

As a result, I am really sorry to those of you who are lucky enough to feel sun rays on your skin on a regular basis, but all I am craving is comfort food like pastas, stews, currys, cakes and cookies. Today’s offering, therefore, is a stack of vegan peanut butter cookie sandwiches. They are easy to make, require only a handful (5 to be exact) of ingredients and as far as cookies go, they are certainly on the healthy side – which does not make them a health food, btw. Please remember that. A cookie is a cookie!!

The photoshoot leftovers have been very handy today as Duncan has just returned from a grueling 26 km run in the mud and rain. When I quizzed him about this run before, it was supposed to a relaxed canter, but he came home fairly wretched as the terrain was quite challenging and the weather has been merciless. He was very chuffed to come back to a stack of freshly baked cookies and a big plate of vegan bolognese. Bless!

Tomorrow, we were planning to take part in the Let’s Ride Bristol event whereby the entire car traffic gets shut down (although only for a few hours) and cyclists take over the town centre. We did that years ago in London and it was a lot of fun. Cycling without being worried about getting bullied off the road by aggressive drivers is a dream and it’s a shame it can only happen on a special occasion. I think it would do Bristol a lot of good if it had a congestion zone and invested more money into bike infrastructure and public transport. It would make living in this city better (less traffic and pollution) and make people fitter through encouraging them to cycle everywhere. Wouldn’t that be amazing? Sadly, judging by how many cars most families have, I am pretty sure we are firmly in the minority here…

PS: If you make my vegan peanut butter cookie sandwich, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

peanut butter sandwich cookies making

peanut butter sandwich cookies mixing

peanut butter sandwich cookies filling

peanut butter sandwich cookies cross section

5.00 from 2 votes
Print
  • makes: 12-14
  • prep: 10 min
  • cooking: 14 min

Ingredients

COOKIES

  • 150 ml / ½ cup + 2 tbsp maple syrup
  • 125 g / ½ cup peanut butter (I used this one)
  • 165 g / 1 + 1/3 cup all purpose flour OR GF all purpose flour mix
  • 1 tbsp cornstarch / cornflour
  • 6 tbsp unsweetened cocoa powder*

FILLING

  • 125 g / ½ cup peanut butter (I used this one)
  • 2 tbsp / 30 ml maple syrup
  • 2-3 tbsp / 30-45 ml almond milk (optional)

Method

COOKIES

  1. In a bowl, whisk up maple syrup and peanut butter into a uniform thick mass.
  2. Add in flour, cornstarch and cacao powder and fold them all in gently. Use a spatula to begin with, but you will need to use your hands by the end to get the mixture uniform.
  3. Refrigerate the dough for 30 minutes at least.
  4. Preheat the oven to 180° C / 355° F.
  5. Divide the dough into half and roll each half with a rolling pin until you get a 3-4 mm / 0.15″ thick sheet of dough. Using a round cookie cutter, cut the cookies out of the dough. Bring all the scraps together and roll them out again, cutting out more cookies.
  6. Bake for about 12-14 min. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  7. Place a teaspoon (or so) of the peanut butter filling at the bottom of half of the cookies and top with the other half. Store in an airtight container for a few days.

FILLING

  1. Place peanut butter and maple syrup in a large bowl and mix them with a spatula until smooth.
  2. If your mixture is too thick, add a splash of plant milk to loosen it up a little.
  3. Put the filling in the freezer for 30-45 mins for firmness.

Notes

* You can also use cacao, but as it’s more bitter in taste, reduce the amount down to 4 tbsp and use a touch more flour to compensate.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Melanie says

    June 15, 2019 at 7:47 pm

    I feel your pain Ania – I am just a couple of junctions along the M4 and yes, I’ve had the heating on as well this week!! Crazy British weather.

    I have been making mug cakes and eating all sorts of bad stuff to try to warm myself and cheer myself up. These cookies sound great.

    Do you think I could substitute agave nectar for the maple syrup?

    Reply
    • Ania says

      June 15, 2019 at 9:01 pm

      It’s crazy, isn’t it? I am still hoping for at least a month of warmth before the autumn sets in again 😉

      Yes, I am pretty sure it will work just as well!

      x

      Reply
  2. Hadar says

    June 18, 2019 at 3:04 pm

    Is it possible there is a mistake with the amount of flour (1+1/3 cup?) – the mixture disintegrates…
    Thanks

    Reply
    • Ania says

      June 18, 2019 at 4:06 pm

      Hi Hadar,

      I double-checked my notes and 1.3 cup is definitely correct. What type of flour are you using? If the mixture is dry (which is what I think you mean by saying it disintegrates) you can always add a touch of plant milk, but there shouldn’t be the need for that. Are you weighing your flour (which I recommend when it comes to baking) or using measuring cups? If the latter, is it possible you are too generous? Ania

      Reply
  3. Julianne says

    June 19, 2019 at 5:34 pm

    I baked my biscuits for 12 mins but I think they could have done with 10 (I have an oven thermometer, so the temperature was OK) as they came out a bit hard, but other than that they were pretty tasty – thanks.

    Reply
    • Ania says

      June 19, 2019 at 5:50 pm

      Hi Julianne,

      They are like that on purpose as once you put the filling in, they will soften considerably from the moisture. Glad you enjoyed the taste! Ania

      Reply
  4. Mickey says

    September 15, 2019 at 4:45 pm

    I made these cookies and they turned out absolutely amazing!!! So easy to make and so dense and delicious along with a cup of tea .
    I think they would also be really tasty if replacing peanut butter with almond butter, I might try that next time 🙂
    Thank you Ania!

    Reply
    • Ania says

      September 15, 2019 at 5:30 pm

      Thank you, Mickey!! I am delighted to hear that you enjoyed them! x Ania

      Reply
  5. Ella says

    September 16, 2019 at 3:50 am

    They look delicious! I can’t wait to try this recipe. Question, can natural peanut butter be used for these?? Thanks 🙂

    Reply
    • Ania says

      September 16, 2019 at 1:35 pm

      Hi Ella,

      Sure you can! In case, it’s a bit runnier, add a bit of cornstarch or arrowroot or maybe oat flour to the mixture to thicken it. Hope that helps!

      Reply
  6. Claudia says

    March 26, 2020 at 3:09 pm

    Hi! Dying to make these- under lockdown and no cornflour, any substitute for that or can I do without? No arrowroot or tapioca either…

    Reply
    • Ania says

      March 27, 2020 at 2:09 pm

      Hi Claudia,

      How about almond flour/meal? If you don’t have that either, just skip – the world won’t come to an end 😉 x Ania

      Reply
  7. Rachel Taylor says

    April 4, 2020 at 4:29 am

    These were heavenly! Never knew peanut butter and maple syrup were such a magic combination. Thanks for the recipe x x

    Reply
    • Ania says

      April 4, 2020 at 4:32 pm

      My pleasure, Rachel! I’m so glad you enjoyed them. x Ania

      Reply
  8. Valeriya says

    May 17, 2020 at 2:27 pm

    Hi, Ania!
    Can I replace peanut butter something else if I don’t want to use but butter? Maybe applesauce?

    Reply
    • Ania says

      May 17, 2020 at 8:19 pm

      Hi,

      I assume you mean replace in the cookies not in the filling? You could try, but I have not tested this so I cannot tell you how well that would work. Ania

      Reply
  9. Giglio says

    May 21, 2020 at 9:29 am

    Hi Ania,
    I want to give these delicious looking biscuits a go but I was just wondering how many biscuits should I cut from the cookie dough before they are baked and actually sandwiched together .?
    Cheers

    Reply
    • Ania says

      May 21, 2020 at 1:43 pm

      Hi Giglio,

      As many as you can get – it will depend on how large your cookies are and how thin/thick you roll the dough out. I managed to get 28 single cookies (14 double). Hope that helps! Ania

      Reply
  10. Cami says

    June 29, 2020 at 9:50 pm

    Hey! Can I replace the syrup for brown sugar ? Have anyone tried this ? Thanks a lot!

    Reply
    • Ania says

      June 30, 2020 at 1:58 pm

      Hi Cami,

      I am pretty sure you can but you will need to compensate for the lost moisture by adding a bit of plant milk for example. Also, not entirely sure that brown sugar will manage to dissolve fully in the time needed for these cookies to be baked. Hope that helps! Ania

      Reply
  11. Margaret says

    January 2, 2021 at 10:21 pm

    Thank you so much for the recipe. Glad to know it’s possible to do that using gf flour. I’ll try to bake it for sure!

    Reply
    • Ania says

      January 3, 2021 at 5:18 pm

      My pleasure and I hope you’ll enjoy it! Ania

      Reply
  12. Linda says

    January 18, 2021 at 5:17 am

    This is a very good recipe! Thank you for sharing!

    Reply
    • Ania says

      January 18, 2021 at 3:10 pm

      You’re welcome, Linda!

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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