Today I share with you the recipe for Dairy Free Peanut Butter and Jam Cookie Sandwiches (or just peanut butter cookies if you prefer). I used a recipe for once from The Naughtiest Vegan Cakes in Town by Ms Cupcakes which was the simplest recipe I have ever used then used my own peanut butter butter cream recipe :)
For the cookies you will need:
- 275 g smooth peanut butter
- 125 g pure/dairy free margarine
- 140 g maple syrup
- 85 g caster sugar
- 70 g brown sugar
- 1 tbsp vanilla extract
- 240 g plain flour
Pre-heat the oven at 160 degrees C and line 2 baking trays with baking paper
In a bowl mix together all the ingredients except the flour, then once fully mixed slowly add and stir in the flour. Leaving a couple of inches in between, use a spoonful for each cookie and place on the baking tray ( I had 4 balls on each baking tray). Flatten down and use a fork to criss-cross the dough.
Bake for 15 minutes. Leave to cool in the tray for a few minutes after taken out of the oven then use a spatula to remove and leave to cool completely.
You will need: Organic Smooth Peanut Butter with No Added SugarStork Butter BlockIcing Sugar
Using 1/2 of the blocked butter, cream until smooth then add a couple of tablespoons of Peanut Butter (or to taste). Once creamed together add the icing sugar and carefully mix together. I have never measured icing sugar before as it just goes everywhere so add quite a bit and mix until you get a nice texture that isn't too soft or too lumpy.
Peanut Butter and Jam Cookie Sandwich
Pipe a layer of the Butter Cream onto the flat side of 1 cookie. Spread a thinner layer of butter cream on the second cookie and layer with strawberry jam. Sandwich together lightly and voila!