Chocolate Peanut Butter Cookie Sandwiches
- Personally, the choice was a no brainer for me. Maybe it has something to do with my dislike of milk, but I was always on the no dunk side of things. Cake + milk just doesn’t work. Doesn’t.
I’m on the no dunk side (but not the no eat side!) for these guys, too. I think they’re probably pretty similar to Oreo Cakesters (I’ve never had a Cakester, so I can’t be sure), but better because they’re healthy – with no funky ingredients – and because they have a peanut butter filling. Peanut butter beats vanilla every time in my book.
The cake part of these is purely chocolate. It’s like an oreo cookie, only with more cake than crunch.
Though the cake part of these dessert sandwiches is definitely delicious, I think it’s the peanut butter filling that really steals the show. It’s a bit different than you may be expecting (more of a tart flavor), but once you get used to it, it is downright addicting. You may even skip some of the chocolate cakes and just eat it off a spoon.
Just don’t dunk any in milk.
Chocolate Peanut Butter Sandwiches
- 1 cup rolled oats
- 1/4 cup extra dark/special dark cocoa powder
- 1/2 tsp cinnamon
- 3/4 tsp baking soda
- pinch salt
- 3 tbsp raisin puree
- 1/2 cup applesauce
- 1/4 cup yogurt
- 1 tbsp balsamic vinegar
- 1 cup plain yogurt (greek is best, but others should work
- 2 tbsp peanut butter (note: You may want a stronger peanut butter flavor. If so, add 1 or 2 more tablespoons peanut butter. Taste the filling to check)
- 1 tbsp vanilla extract
- Preheat oven to 350F.
- Place oats in a blender, food processor, or coffee grinder. Process until broken down into small pieces, but not a fine flour. You want it to be like a course oat flour.
- Mix together all dry ingredients (including ground oats) in large bowl.
- In another bowl, whisk together wet ingredients. Pour wet into dry and mix until a batter forms.
- Drop 1 tsp of batter at a time onto a lined or greased baking sheet. Bake for 6-7 minutes.
- Once done, let cakes cool a few minutes before attempting to remove from pan.
- Combine all ingredients in a food processor (a blender may also work, but I haven’t tried). Blend until well combined and creamy.
- Spread a bit of filling on one piece of cake and top with another. Repeat until all cakes have been used. Depending on how thick you spread the filling, there may be some leftover. I recommend you eat it 🙂
- Recipe makes around 20 sandwiches. Store leftovers in fridge.
Revisited Recipe of the Day:
Chocolate Peanut Butter Crispy Bites