NEW RECIPE! FROM MY SPATTERED KITCHEN NOTEBOOK.
VEGAN + GLUTEN-FREE / CAN BE SOY-FREE / CAN BE NUT-FREE / CAN BE PALM-FREE / GLUTEN-STRONG OPTION
Look at these gorgeous stuffed chocolate, chocolate chip cookies! These are basically brownies in cookie form.
Scroll down for inside shots, you’ll see that I’ve shared photos for batches stuffed with sweetened peanut butter, and another stuffed with generic Oreo-shaped Nutter Butter type cookies.
I love everything about chocolate and peanut butter together, so it’s no surprise these deeply chocolate-y chocolate chip cookies with peanut buttery centers are my very favorite cookies in my repertoire.
These are gluten-free cookies I converted from a wheat flour recipe, which were originally published in my first zine, Papa Tofu. The original recipe was adapted from a Martha Stewart Living cookie edition. Click here for the gluten-strong recipe!
I’ve been baking gluten-free for over 15 years, which means for me, I’m now more comfortable baking gluten-free, so this is my preferred recipe.
The results from both recipes are pretty similar, but I think this version is a bit fudgier and softer. The wheat version is a little thinner, firmer and chewier around the edges – both are great! Both ship well, and both will rack in $$$ at any bakesale.
Chocolate chocolate chip cookies stuffed with a peanut butter crème sandwich cookie.
They look like the snake who gobbled the elephant in The Little Prince!
Lately, I’ve discovered a fun twist on these cookies is to stuff them with round Oreo type crème sandwich cookies instead of peanut butter. There are lots of different gluten-free options available! A mint chocolate version would be amazing with a drop of peppermint extract mixed into the dough! Please try and report back…
Or another sure thing, although I haven’t tried yet, would be to stuff these with chocolate peanut butter cups!
This recipe, like all of my gluten-free baking recipes, is by weight! Please don’t roll your eyes and click away. If you struggle with vegan-GF baking, and don’t use a scale, this is probably your biggest issue.
Cookies measured by a scale come out of the oven consistently great everrrry time. Scales are fairly inexpensive and they are game changers. I use mine on the daily.
Peanut Butter Stuffed Chocolate, Chocolate Chip Cookies!
2
Ingredients
- 11 grams flaxseed ground
- 70 grams water
- 165 grams vegan butter softened
- 95 grams unbleached granulated cane sugar
- 173 grams coconut sugar
- 1 teaspoon pure vanilla extract
- 332 grams Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- 40 grams cocoa powder
- 5 grams salt
- 4 grams baking soda
- 3 grams baking powder
- 120 grams vegan chocolate chips
- 1/3 cup natural peanut butter
- 1 or 2 tablespoons powdered sugar, PB2, coconut flour or almond flour please see recipe notes
Instructions
Make the cookie dough and filling
- In a small bowl, combine the ground flaxseed and water. Set aside until thickened, about 10-15 minutes.
- While the flax mixture thickens, cream the butter until soft and fluffy. Beat in the sugars. Add in the thickened flax mixture and vanilla and beat until smooth.
- In a large bowl, mix together the flour, cocoa, salt, baking powder and baking soda. Add in the creamed butter mixture and stir well to combine. This will form a firm, sticky dough. Mix in the chocolate chips and stir well to combine. Cover and chill at least 1 hour.
- While the dough chills, combine the peanut butter and powdered sugar and mix until a little firm. Chill.
- When the dough and peanut butter are chilled, preheat the oven to 350F, and line a large baking sheet with parchment paper.
Form the cookies
- Remove the dough from the fridge and divide into 28 even pieces. I have a small cookie scoop that is just over a tablespoon that works great for this task. If you're making the cookies on a warm day, work with half the dough at a time, or chill after forming the pieces. The object is to keep the dough chilled until they go into the oven.
- Divide the peanut butter mixture into 14 even spoonfuls*. Slightly flatten two pieces of cookie dough. Sandwich a spoonful of peanut butter between the two disks and then working your way around the cookie, carefully pinch the edges together to encase the peanut butter. Carefully smooth the edges with your hands and flatten slightly. *If using commercial cookies instead of peanut butter, simply omit the peanut butter and sandwich two discs of chocolate dough around a cookie instead.
- Place each cookie on the prepared baking sheet and repeat with the remaining dough and peanut butter filling. Bake for 13-14 minutes, the cookies should be mostly set on top. Allow to cool for 10 minutes then carefully transfer to a cooling rack.
Notes
- I find it easiest to make these cookies in a big bowl with a spoon, but the dough is quite thick and can be a workout! A handheld electric or stand mixer also works great!
- I generally add just enough powdered sugar to the peanut butter to thicken it up enough to form small, soft balls. You can also use PB2, coconut or almond flour. It will firm even more as it chills in the fridge.
- Gluten-free cookies are very fragile when they first come out of the oven! Please give these cookies 10 minutes to firm up on the baking sheet, before you attempt to move them. Otherwise, they will fall apart! Once they've cooled down, they become quite sturdy!
- For nut-free cookies, use commercial sandwich cookies instead of peanut butter.
- For soy-free cookies, make your own vegan butter and leave out the chocolate chips.
- For palm-free, make your own vegan butter! There are lots of easy recipes available, I freeze mine in ice cube trays and store in the freezer.
Inside shot with a sweetened peanut butter center.
Inside shot with a peanut butter crème sandwich cookie.
I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!
Click here to learn more about the kinds of recipes I create.
These are the tastiest cookies ever.