Peanut Butter Oatmeal Sandwich Cookies

These are my take on a cookie you can buy back home in Canada called 'Pirate' - they are an oatmeal sandwich cookie filled with a peanut butter filling and were always one of my favourites. I *think* they are "accidentally vegan" but as I can't buy them here and it's always fun to make your own decided to have a go at them and these turned out lovely. The biscuit is soft and "buttery" with the taste of brown sugar and the filling a simple peanut butter frosting which go beautifully together!

These were actually best the next day, on the day they are made the biscuit is slightly crisp and the frosting soft causing it all to squish out when you bite into it. Not the end of the world of course but the next day the frosting firms up and the biscuit gets lovely and soft, which I loved but just a heads up if you are after a crisp cookie :-)

Peanut Butter Oatmeal Sandwich Cookies

100g vegan butter (1/2 cup)
60g light muscovado sugar (1/3 cup lightly packed brown sugar)
140g plain flour (1 cup)
32g rolled oats (1/3 cup)
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
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45g vegan butter (3 Tbsp)
70g smooth peanut butter (1/4 cup)
160g icing sugar (1 1/4 cup)
1 Tbsp dairy free milk

For the dough, simply place everything into a food processor and process until a dough forms. Remove and shape into a disc on top of cling film, wrap up and refrigerate for at least 1 hour. I use the food processor here as you don't want big pieces of oats in these, they should be chopped. If you don't have a food processor you could try cutting the butter in with a pastry cutter but it won't give the same consistency.

Remove the dough from the fridge and cut in half, keep one half out and wrap the other half up and keep in the fridge. Preheat the oven to 350C / 180F and line a couple baking sheets with baking paper.

Lightly dust a surface with flour and start by patting down the dough a bit then flour a rolling pin and start rolling out. It will crack a bit initially, just keep picking it up and flipping it over and roll out a bit more. When it is about 1/8" thick cut out circles with a 2" cutter. Re-roll the scraps (these ones will be easier to roll out!) and cut out more circles placing them all on the lined baking sheet. You can place them fairly close together here as they don't spread out much.

Bring the other half of dough out of the fridge and repeat but poke a hole in the middle of each circle making sure it goes all the way through. I would pierce it through fully while holding it in my hand to make this easier. Place these on the other baking sheet and bake them both for about 10 minutes. They should be firm and lightly golden around the edges.Transfer to a wire rack and leave to fully cool.

To make the frosting, beat the butter and peanut butter together until smooth. Add some of the icing sugar and beat well. Keep adding icing sugar until it gets too stiff then add the milk. Keep adding icing sugar until it is all gone then. If it is too dry, add a little more milk, too wet, add some more icing sugar. Now place in a piping bag with a star tip (if using, you can just spread the frosting on the cookies, I just prefer the look of it piped).

To assemble, take a cookie without the hole in it and pipe the frosting in circular motion over the bottom surface. Take a cookie with the hole in it and pipe a little frosting through the hole then sandwich together. Repeat with the rest of the cookies. These are best the next day when the frosting has time to firm up a bit. Makes about 20 cookies with a 2" cookie cutter.

Nutritional Information: based on 1 cookie

Calories: 131
Fat: 5.9g
Sat Fat: 1.3g
Protein: 1.7g
Fibre: 0.7g
Carbs: 17.9g
Sugar: 11.1g
Sodium: 91.1mg

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Single Serve Peanut Butter Cup

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