Gluten-Free Oatmeal Sandwich Cookies With Creamy Pe

Name: Gluten-Free Oatmeal Sandwich Cookies With Creamy Peanut Butter Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1-1/4 cup Gluten Free Rolled Oats; 1/2 cups Oat Flour; 1/2 cups Buckwheat Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/2 cups Coconut Oil, At Room Temperature; 1 cup Light Brown Sugar; 1 whole Large Egg; 1 teaspoon Pure Vanilla Extract; 1/2 cups Chopped Walnuts; FOR THE FILLING:; 3 Tablespoons Coconut Oil, At Room Temperature; 1/2 cups Smooth Peanut Butter; 1 cup Powdered Sugar; 1 dash Vanilla Extract; 3 Tablespoons Non-dairy Milk

Servings: persons

FOR THE COOKIES:
1-1/4 cup Gluten Free Rolled Oats
1/2 cups Oat Flour
1/2 cups Buckwheat Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/2 cups Coconut Oil, At Room Temperature
1 cup Light Brown Sugar
1 whole Large Egg
1 teaspoon Pure Vanilla Extract
1/2 cups Chopped Walnuts
FOR THE FILLING:
3 Tablespoons Coconut Oil, At Room Temperature
1/2 cups Smooth Peanut Butter
1 cup Powdered Sugar
1 dash Vanilla Extract
3 Tablespoons Non-dairy Milk

1
For the cookies:
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1. Preheat the oven to 350u00b0F. Line 2 baking sheets with parchment paper.
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2. In a large mixing bowl, combine the oats, oat flour, buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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3. In the bowl of a stand mixer, fitted with a paddle attachment, beat the coconut oil and brown sugar together until creamy, about 2 minutes.
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4. Add the egg and beat on medium speed for about 1 minute.
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5. Add the vanilla and beat again until just incorporated.
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6. Fold in the walnuts.
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7. Portion 1 teaspoon of cookie dough in your hand, roll it into a ball, and place on the baking sheet.
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8. Bake for 10-13 minutes or until they are slightly golden brown. I took them out around 11 minutes and let them cool on the baking sheet.
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For the filling:
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1. While the cookies are baking, in the bowl of a stand mixer fitted with a paddle attachment, beat the coconut oil, peanut butter, and powdered sugar together on medium speed. Drizzle in a bit of vanilla extract as you go along.
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2. Add milk 1 tablespoon at a time until you achieve the desired consistency.
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3. When the cookies are finished cooling, flip over and spread half of the cookie bottoms with the peanut butter filling. Top with a similar size cookie. Devour.
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Recipe adapted from Joy the Baker's Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling.

1281

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/4 cup Gluten Free Rolled Oats, 1/2 cups Oat Flour, 1/2 cups Buckwheat Flour, and more.

Yes, Gluten-Free Oatmeal Sandwich Cookies With Creamy Peanut Butter Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Oatmeal Sandwich Cookies With Creamy Peanut Butter Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions