Gluten-Free Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling

Ingredients

• FOR THE COOKIES:
• 1-¼ cup Gluten Free Rolled Oats
• ½ cups Oat Flour
• ½ cups Buckwheat Flour
• ½ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ½ cups Coconut Oil, At Room Temperature
• 1 cup Light Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Pure Vanilla Extract
• ½ cups Chopped Walnuts
• FOR THE FILLING:
• 3 Tablespoons Coconut Oil, At Room Temperature
• ½ cups Smooth Peanut Butter
• 1 cup Powdered Sugar
• 1 dash Vanilla Extract
• 3 Tablespoons Non-dairy Milk

Preparation Instructions

For the cookies:
1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, combine the oats, oat flour, buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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.
4. Add the egg and beat on medium speed for about 1 minute.
5. Add the vanilla and beat again until just incorporated.
6. Fold in the walnuts.
7. Portion 1 teaspoon of cookie dough in your hand, roll it into a ball, and place on the baking sheet.
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.

For the filling:
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.
2. Add milk 1 tablespoon at a time until you achieve the desired consistency.
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.

Recipe adapted from Joy the Baker’s Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling.