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
¼ tsp vanilla
1 oat flour
2 T cocoa powder
½ tsp baking powder
1/8 tsp salt
- Whisk together vegetable oil, sugars, egg, and vanilla in a medium bowl.
- In a separate bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
- 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.
- Roll the dough into one inch balls and place on a baking sheet lined with parchment paper.
- Bake at 350 degrees in a preheated oven for 8-10 minutes.
- 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.
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
- 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.
- Add in the salt and powdered sugar and beat on medium for 1 minute, or until smooth.
- While continuing to beat, slowly add in the nondairy milk until the desired consistency is reached.
- Sandwich between two chocolate cookies!
- Hope ’14