Oreo-Stuffed Peanut Butter Cookies

Are you a cookie person or a cream person? In this case, I hope you go nuts for both. What kind of nuts? Peanuts. 
If you're a fan of Oreos and cookie baking alike, then you have probably stumbled upon Bakerella's Oreo Stuffed Chocolate Chip Cookies. The time has come to make a dairy-free, egg-free version, this time, with peanut butter cookies. Despite Oreos being recognized as "accidentally vegan" products, I don't wish to fully market them as vegan because I don't have full knowledge of the type of sugar involved in processing.

As you may know "bone char" is commonly used as a whitening filter in the process of refining sugarcane. If you would like to know more about why my vegan recipes include organic cane or raw sugars, you can read more about the refining process using bone char here

In the meantime, if you don't have a vendetta against Oreos, then this peanut buttery, chocolate-stuffed, cream filled sensation is surely calling your name.

Oreo-Stuffed Peanut Butter Cookies (Dairy-Free, Egg-Free)
Yield: 12 Cookies
Adapted from: 17andbaking

Click here for full printable recipe 

  • 2 cups whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup organic cane sugar
  • 1/4 cup pure honey 
  • 1/4 cup non-dairy milk
  • 1-1/2 teaspoons pure vanilla extract
  • 1/4 cup extra virgin olive oil 
  • 12-14 double stuffed oreos 
  • raw sugar for topping 
  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicone mat. 
  2. In a medium bowl, combine the flour, baking soda, and salt. Set aside. 
  3. Using a mixer on medium speed, beat the peanut butter, sugar, and honey. Add the milk, vanilla, and olive oil and mix well. 
  4. Add the dry ingredients to the peanut butter mixture and mix only until incorporated. 
  5. Use an ice scream scoop (about two tablespoons), scoop a ball of cookie dough and place one under and one over an oreo cookie. Gently press the dough together with your fingers and seal the seam of the dough. 
  6. Place stuffed cookies on the lined baking sheet, sprinkle with raw sugar, and bake for 9-11 minutes or until the bottom and sides of the cookies are golden. Transfer to a cooling rack to cool. 
Once again, some recent iPhone photos for you to see what I do when I'm not hunched over my kitchen counter eating cookies past 9:00pm.
Newport, Rhode Island
Top Left & Right Corner: Views of the Newport Cliff Walk
Top Right: My dear friend Ariel
Lower Left: Luis and myself trying to be cute in a tunnel

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© A Little Baker
Maira Gall