Peanut Butter Cookie Sandwiches w/ Cashew Cream Filling| Healthy-ish & Vegan

I know I know…It is after Easter and I should probably slow down on the treats, but you can’t say no to chewy peanut butter cookies?

I have been dying to recreate my peanut butter cookie recipe that I posted about a year ago, as I know I can make some changes to them and make them even better. So what did I do? Filled them with a delicious coconut cashew frosting and drizzled on a bit of dark chocolate. Pass me the whole plate please! 😉

Now I promised in the title that they would be healthy-ish, but when I tested this recipe out today I did not have all the ingredients to make a guilt-free icing so I opted for a simple powdered sugar recipe. However, I am posting a super simple HEALTHY cashew icing that will be even better in these cookies because trust me…I would rather have that then make a refined sugar filled powdered sugar icing. 

Keep reading to get that super rich & creamy cashew goodness!

Ever since I initially created these peanut butter cookies they have been a hit from friends and family. Every time I ask my mom, grandma, or grandpa what they want me to make them they request these. So I can assure you they are approved by non-vegans!

These cookies are…

Simple 

Easy

Can easily be made healthy-ish 

Chewy 

of course delicious!

Peanut Butter Cookie Sandwiches w/ Cashew Cream Filling

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Ingredients  

Cookies

• 3/4 cup whole wheat flour 
• 3/4 cup oat flour 
• 1 tsp baking powder 
• 1/2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 1/4 tsp salt 
• 1/4 cup softened coconut oil
• 3/4 cup coconut sugar 
• 3/4 cup creamy peanut butter 
• 1 tsp vanilla extract 
• 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water) 
• 1/4 cup almond milk 

Cashew Cream Filling 

• 1 cup soaked cashews* (see notes) 
• 1 tsp vanilla extract 
• 4 tbsp finely shredded coconut 
• 1 tbsp maple syrup
• (optional) 1/4 cup dark chocolate (chips or bar)

 

Directions 

1. Preheat oven to 350 degrees. Line 2 baking sheets with a silicone baking mat or parchment paper. 
2. Prepare flax egg by mixing together the flaxseed meal and water in a small bowl. Set aside. 
3. In a large mixing bowl, combine all dry ingredients. Whisk together. In a separate smaller mixing bowl, using an electric hand mixer or fork cream together the softened coconut oil and sugar. Add in the rest of the ingredients (including thickened flax egg). 
4. Pour wet mixture into dry and use a spatula or hand mixer to combine until a soft dough forms and flour is evenly incorporated.
5. Take a small cookie scoop (about 2 tbsp), scoop out the dough, and place on baking sheet. If the cookies are not a perfect scoop roll them with your hands into a smooth ball. Evenly space and bake for 15-16 min. or until slightly golden brown. Cool for 5 min. on baking sheet then transfer to a wire cooling rack to cool completely. 
6. While cookies are cooling, prepare frosting. In a high speed blender, blend the soaked cashews, vanilla extract, and 2 tbsp of shredded coconut until thick and creamy. 
7. Assemble sandwiches: Match up pairs of cooled cookies. Then frost one half of cookie, sandwich them together and slightly press to reveal filling along the sides. Sprinkle some of the remaining shredded coconut around the edges. (Optional, but recommended): melt the dark chocolate with 1 tsp of coconut oil and drizzle on the cookie. Refrigerate sandwich for 5-10 min. or until chocolate has set. Enjoy! 

 

Notes

*If you have a high-speed blender then you will only have to soak the cashews in hot water for approx. 1-2 hours. If you don’t then I would suggest soaking them for at least 24 hours or until soft.