Double Peanut Butter Sandwich Cookies {vegan, gluten free}

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, with an electric mixer, cream together the peanut butter and coconut sugar for about 1 minute. Then add in the vanilla extract and maple syrup and mix again until combined.

Step 3

In a medium sized bowl add the oat flour, baking powder, and salt. Mix until combined.

Step 4

Slowly add the flour mixture to the peanut butter mixture in two batches and mix until everything is combined. Add the almond milk and mix again.

Step 5

Divide the cookie dough in half. Line a 9×13 inch baking dish with parchment paper and press in half of the dough mixture. You want the cookie dough to cover the entire pan in a thin layer.

Step 6

Place the pan into the oven and bake for 12 minutes. The cookie dough may seem underdone, but it will firm up a little as it cools. Re-peat process with the remaining cookie dough. You can also use a fork to make hatch marks on the dough if desired.

Step 7

Cool the sheets of cookie on cooling racks until completely cooled, about 30 minutes. Next, slide one of the cookies back into the baking dish lined with parchment paper (if you do the hatchmarks you can gently flip the cookie sheet over on a cutting board before sliding it back in) and spread with desired amount of peanut butter. Slide the remaining cookie on top of the peanut butter and gently press down.

Step 8

You can either cut immediately and enjoy or place in the refrigerator for about 30 minutes to allow cookies to firm up before you cut them. I used a small round cookie cutter to cut mine, but you could also just cut them in squares with a knife.