Gluten-free
Oatmeal Peanut Butter Sandwich Cookies
Makes approximately 30 sandwich cookies
Ingredients:
Cookies:
•
1/2 cup brown rice flour
•
1/4 cup tapioca starch
•
1/2 tsp xanthan gum
•
1/2 tsp baking soda
•
1/4 tsp baking powder
•
1/2 tsp salt
•
1/2 cup coconut oil (I
used the oil with coconut flavor)
•
1/2 cup peanut butter, smooth or chunky
•
1/2 cup granulated sugar
•
1/2 cup brown sugar, packed
•
1 large egg
•
1 tsp gluten free vanilla extract
•
1 cup gluten-free quick-cook oats
Filling:
•
3 Tbsp unsalted coconut oil (flavored)
•
1 cup confectioners’ sugar, sifted
•
1/2 cup chunky peanut butter
Directions:
Cookies:
1.
Preheat oven to 350 degrees F. Line two baking sheets with parchment
paper.
2.
In a large bowl, cream together the 1/2 cup coconut oil, 1/2 cup
peanut butter, granulated sugar and brown sugar. Add the egg and vanilla and
beat until well combined.
3.
In a separate bowl, whisk together the brown rice flour, tapioca
starch, xanthan gum, baking soda, baking powder and salt. Stir the flour
mixture into the peanut butter mixture. Add the oats and stir until well
blended.
4.
Roll 1 teaspoon of dough into a ball and place 2-inches apart on a
prepared baking sheet. Bake in the preheated oven for 7-9 minutes, or until the
edges are just starting to brown. Cool on baking sheet for 5 minutes before
moving to wire cooling rack. Cool completely before filling.
Filling:
Beat
together the 3 tablespoons of coconut oil, confectioners’ sugar and 1/2 cup
smooth peanut butter. Use 1 teaspoon of the filling onto a cookie. Top with a
cookie of similar size, and press down until the filling reaches the edge of
the cookie. Store cookies in an airtight container.
