Everyone always asks for chewy cookies, and I’ve done those. Usually, that is what I want. But recently I just wanted a crunchy cookie. Something not too sweet…PEANUT BUTTER! I’ve seen some awesome looking sandwich cookies around the blog world lately, and wanted to take a crack at my own version.
I haven’t been one to buy boxed cookies in years…but I have to say that the one kind that still catches my eye are those Pirate cookies. They’re a peanut butter sandwich cookie.
Now that I’ve made these, I’ll never need to buy those again!
And these were super quick. Quick-like-I-have-a-craving-now-and-I-can’t-wait-kinda-quick.
Mmmmm. Peanut butter.
My frosting/filling recipe made a little more than I needed, but don’t worry, that was not a problem. I ate the extra frosting by the spoon…so I didn’t get to mix it into some homemade vanilla ice cream. I think I’ll need a whole batch by itself to do that. Oh, yes.
Don’t judge me on the frosting. I know you wouldn’t…but the whole recipe is refined sugar free!
There’s only 1 catch. I used a slightly specialty ingredient. I stumbled upon this in a health food store one day, and was waiting for the right opportunity to use it. This was awesome! It’s like the flavour extracted from the peanut butter, without all the oil.
This means intense flavour! It looks like you can buy it online…I just might do that next time.
- ½cup peanut butter powder
- ½ cup flour (I used spelt)
- ⅓cup date paste (soak ⅓ cup packed pitted dates in 1.3 ounces of water, and puree)
- 1 t vanilla
- 2 T coconut oil
- ¼ t salt
- ¼ cup smooth peanut butter
- ¼ cup coconut manna melted (this is coconut meat pureed all smooth).
- 2T date paste
- Preheat oven to 300.
- You should probably make ½ cup of date paste (to do so, take ½ cup pitted dates, and soak with ¼ cup very hot water, and then puree).
- Mix together wet cookie ingredients, and then fold in dry ingredients.
- Roll onto a piece of parchment (I like to use parchment between the rolling pin and the dough as well, so I don’t pile on the flour to avoid sticking).
- Use a cookie cutter and cut ‘em.
- You can then transfer the parchment to baking sheets (I used 2).
- Make for 12minutes. Restrain yourself while they cool!
- While they’re baking, mix together the frosting. You can melt the coconut manna at low heat, and then add it to a bowl with the other ingredients.
These were nice to dip.
Betcha can’t eat just one.
I did use one other specialty ingredient: coconut manna. Coconut manna is only used in the frosting, so you could definitely get away with a plain sweetened peanut butter and it would work just fine. Maybe melt some chocolate and mix it with the peanut butter.
The sky is the limit.
What’s your favourite way to eat peanut butter?