“Peanut Butter” Sandwich Cookies- gluten-free, top 8 allergen free
Peanut Butter Sandwich Cookies are new to us as a Girl Scout cookie. They weren’t an option that we remember back in the 80’s when we bought Girls Scout Cookies, ha ha. So many new options have come along since we were kids! As we perused the new cookie flavors to see what we could recreate, we knew the peanut butter cookies could easily be recreated to fit all of your needs. Not to worry, we have a nut free version for you below if you need that. We set out to make these and they were quite easy and came out amazingly on the first try. These cookies have the perfect crunch with a creamy, dreamy butter of choice inside. While they are simple, they are also so good!
In creating these gluten free, top 8 allergen free peanut butter cookie sandwiches, we made my husband super happy. He is a crunchy cookie lover through and through. While the rest of us love a crisp outside and chewy inside cookie, he prefers crunchy. Since he is the minority in the house when it comes to cookies, he just gets the ones the rest of us like. That is, until we created these cookies. We will be able to take the same baking science and add them to other softer cookies we have recipes for. Watch out world, other crunchy cookies are on the way! One of the most fun things for us is creating one recipe not knowing it will open up so many other recipe doors too. Head on over to grab one of our Rustic Scoop™ Cookie Mixes so you can make these cookies!
“Peanut Butter” Sandwich Cookies- GF, Top 8 Free
Ingredients
1 Rustic Scoop™ Cookie Mix
2/3 Cups Shortening
1 teaspoon Vanilla
½ Cup Egg whites or powdered egg replacer for 2 eggs
Peanut Butter Filling
½ Cup Peanut butter or other seed/nut butter
3 Tablespoons Powdered sugar
dash of vanilla
* Splash Milk of choice
Directions
Preheat oven to 350°F and prepare a cookie sheet with parchment paper and set aside.
In a mixing bowl cream together shortening, vanilla, and egg whites or replacer until well combined. Next, slowly add the Rustic Scoop™ Cookie Mix on medium speed until well combined. Using a small cookie scoop (1 ½ Tablespoons approximately), place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press the cookies down until they are about ¼ inch thick. Place the cookie sheets in the freezer for 10 minutes or the cookies will spread too much. Straight out of the freezer, bake for 10-14 minutes or until golden on top. The thickness of your cookie dough will determine how long to bake the cookies. When the cookies are done baking and have cooled for a few minutes, transfer them to a cooling rack.
While the cookies are baking and cooling, prepare the peanut butter (or other butter) filling in a medium bowl. Mix all of the ingredients together until smooth. You want the filling to be thick and smooth enough to gently roll into a ball and then press into a flat disc. If the filling is too thick, *you can add ½ teaspoon milk of choice at a time to get the correct consistency. Be sure to not add too much milk or the filling will be messy and squeeze out of your cookies.
Once your cookies are cool, roll about ½ Tablespoon of the filling in your hand and gently flatten it. Then place it on the bottom side of one cookie and top it with another cookie half to create sandwiches. Repeat until all of the cookies have filling. Makes approximately 18 cookie sandwiches. Enjoy!
We would love to hear if you make these cookies and what you think.