In Hope-Made, junior and baking enthusiast Hope Kabel will share some of her favorite recipes. 

The other day I was looking for a way to satisfy a craving for peanut butter and chocolate, but I was completely out of any forms of chocolate other than cocoa powder (gasp!).   I found inspiration in these Chocolate Peanut Butter Sandwich Cookies, at least enough to tide myself over until I could make an emergency run to Weshop to replenish my stock of chocolate.  They are gluten and dairy free but not too difficult to make. As always, dairy-and-gluten eaters as well as those with food allergies have approved these.  Enjoy!

Chocolate Cookie Ingredients:

(loosely inspired by this recipe)

2 T vegetable oil

¼ cup brown sugar

¼ cup white sugar

1 egg

¼ tsp vanilla

1 oat flour

2 T cocoa powder

½ tsp baking powder

1/8 tsp salt

Directions:

  1. Whisk together vegetable oil, sugars, egg, and vanilla in a medium bowl.
  2. In a separate bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
  3. Add the dry ingredients into the wet ingredients and mix until well incorporated.  Cover the dough and place in the freezer for 45 minutes, or up to 2 hours.
  4. Roll the dough into one inch balls and place on a baking sheet lined with parchment paper.
  5. Bake at 350 degrees in a preheated oven for 8-10 minutes.
  6. After removing the cookies from the oven, let them cool for at least 10 minutes on the baking sheet so that the bottoms can firm up.

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Peanut Butter Frosting Ingredients:

1 stick Earth Balance, room temperature

¼ cup  + 2 T smooth peanut butter

1/16 tsp salt

2 cups powdered sugar

1-3 T nondairy milk, as needed

Directions:

  1. Beat together the Earth Balance and the peanut butter at medium speed until fluffy – a hand or stand mixer is best for this, but a whisk will work as well.
  2. Add in the salt and powdered sugar and beat on medium for 1 minute, or until smooth.
  3. While continuing to beat, slowly add in the nondairy milk until the desired consistency is reached.
  4.  Sandwich between two chocolate cookies!

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- Hope ’14

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