Have you ever tried Oreos with peanut butter?
The first time I tried them was after watching Lindsay Lohan’s character spread peanut butter on Oreos in the movie, The Parent Trap. (This was back when Lindsay Lohan was an adorable eleven-year-old girl!)
After the movie ended and we came home from the theater, the first thing I did was pull out a sleeve of Oreos and jar of peanut butter to test it out.
And of course it was delicious.
When is chocolate-peanut-butter not delicious?
That would be never.
For today’s homemade peanut butter Oreos recipe, instead of simply spreading peanut butter on top of regular vegan Oreos, I’ve replaced the cream filling completely with an easy peanut butter filling so delicious you might want to make extra to eat by itself.
Peanut Butter Oreos
Cookies:
- 3/4 cup spelt flour (Readers have reported success with Arrowhead Mills gf as well.) (120g)
- 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (Regular cocoa is fine; the Oreo cookies just won’t taste as authentic.)
- 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar) (78g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup vegetable or coconut oil (44g)
- 3 tbsp milk of choice (45g)
- 2 tbsp pure maple syrup (or agave) (30g)
Filling:
- 1/2 cup peanut butter (or allergy-free alternative) (110g)
- 1/2 cup coconut butter (For a coconut-free version, see “nutrition info” link below) (110g)
- 1/4 tsp pure vanilla extract
- pinch salt
- stevia extract to taste, or 1/4 cup powdered sugar
Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 11-14 minutes (depending on whether you want softer or crispier cookies). They’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.
For the filling: first make sure your coconut butter is softened. Mix all filling ingredients in a small food processor (or very patiently with a fork, if you must. Texture might be a bit crumbly if you mix by hand; be sure to start with softened peanut butter). Divide filling among half of the cookie discs, then top with remaining cookie discs and fridge so filling firms up. Makes 20-25 sandwich cookies, depending on the size of your circle cutter and whether or not you bother to re-roll all the dough.
View Peanut Butter Oreos Nutrition Facts
Tomorrow is National Peanut Butter Day!
Quick history lesson for curious minds: The invention of peanut butter is credited to Marcellus Gilmore Edison in 1884, although the Aztecs have been crushing peanuts into paste for hundreds of years.
More recipes can be found here: 100 Healthy Peanut Butter Recipes.
PS. I love the fact you add the nutritional information too, much appreciated! 😀
Do you know what I could substitute for the spelt flour to make it gluten free?
i am trying to just print the recipe without all the blogs. can you tell me how???
Just highlight the recipe and hit print > selection, or copy + paste into a Word document or email and print from there 🙂
I’m making these this morning. I encountered an issue using the coconut oil though – it solidified when I mixed the ingredients and I had to add a lot more milk than the recipe called for to get the mixture into a dough format. The oil was liquid when I added it, so I don’t know if it was the cold milk that caused it to chunk up or just the room temperature or what. Next time, I’ll try the vegetable oil.
I’ve made these a couple of times, fabulous.
When I eat these plain, just the choco cookie part, they remind me SO much of the center of a girl scout thin mint, my favorite.
Away you could please take this recipe, tweek it with mint flavoring, and cover it in your chocolate covering? That’s one more recipe I’d love to see.
Thank you, can’t WAIT for your book.
Michelle
I keep staring at those photos, and glaring at the clock. I have the dough in the fridge right now, but I am so impatient! It’s why I rarely make homemade ice cream or frozen things…I can never wait!
I do love Oreos, and peanut butter. I have a box of oreos in the pantry now, but I limit myself to one every few days. I have a feeling I will not be limiting myself in such a way with these! The dough was amazing!
Mine certainly weren’t as pretty as yours, but I’m not the best at beautifying food. Delicious either way!
I am having a problem with the chocolate cookie part. It won’t roll out for me. It is just one big sticky mess. Anything I can do or you think I am doing wrong?
I want to thank you so much for this recipe! Oreos used to be my absolute favorite in high school (two packages every birthday and an oreo chocolate pudding pie) so when I started eating healthier I was very sad to see them go . . . Now I can have them occasionally and feel good. YAY!
I used gluten free flour and coconut oil as well as coconut sugar and the dough turned out very sticky. Even after refrigerating I could not roll it out or even touch it without it melting. Eventually I just scooped it as best I could with a spoon and flattened it. I think it was the heat in my house, I refuse to turn the air conditioning on till July and I live in tennessee. However they baked perfectly! I will probably cook them longer next time (i erred on the side of caution because I tend to burn things), they taste most like oreos when they are crunchy . . . Still haven’t made the filling yet. Making the homemade coconut butter tomorrow. 🙂
Hi Katie!
I know this is an older recipe, so I’m not sure you’ll see this. But I was thinking about the “better peanut butter” you made with banana, and I was wondering, would that work for filling in these?