PeaNut ButteR-oat
SaNdWicHeS
MAKES
24
PREP TIME
15 min, plus chilling
COOK TIME
10 min
1 ½ cups butter, at room temperature
1 ½ cups creamy peanut butter
1 ½ cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups blanched almond flour, such as Honeyville
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups gluten-free quick-cooking oats
1 cup confectioners’ sugar
1 In a large bowl, using an electric mixer, beat together ¤ cup
butter, 1 cup peanut butter and the brown sugar until light and
fluffy. Add the eggs and vanilla and beat well. In a medium
bowl, whisk together the almond flour, baking soda, baking
powder and salt. Gradually add the flour mixture to the butter
mixture and beat until just combined. Mix in the oats until
well combined. Form the dough into a ball, cover with plastic
wrap and refrigerate for 30 minutes.
2 Preheat the oven to 350°. Line a baking sheet with
parchment paper. Drop teaspoon-size balls of dough onto
the baking sheet, leaving 2 inches in between, and bake until
golden brown, 10 to 12 minutes. Let cool in the pan for 5
minutes, then transfer to a wire rack to cool completely.
3 In a medium bowl, using an electric mixer, beat together
the remaining 1 cup butter, ¤ cup peanut butter and the
confectioners’ sugar. Using a pastry bag or resealable plastic
bag with one corner snipped off, pipe the filling onto half the
cooled cookies. Top with the other half to form sandwiches.
