These peanut butter Oreos are a whole-food based version of the classic, but just as tasty! They’re vegan, gluten and refined sugar-free, but you’d never guess it!
Have you seen the Parent Trap movie? I have that to thank for my Oreo peanut butter obsession. One of the girls in the movie was at summer camp and would straight up dunk the Oreo into peanut butter and after I saw that, my life was forever changed. Dramatic, but you guys it’s INSANE. So I knew I wanted to make a whole-food based version of the classic!
What do you need to make peanut butter Oreos?
- almond flour: This makes the cookie light while crunchy, mixed with the tapioca. I haven’t tested subs.
- tapioca flour: This adds the Oreo crunch factor to the recipe. You could try subbing arrowroot flour.
- black cacao powder: Regular cacao powder will work but black cocoa powder gives it the authentic oreo flavor/color! You can find it on amazon.
- maple syrup: You can sub any sticky sweetener you like.
- coconut oil: You can sub any oil of choice or butter/ghee.
- peanut butter: If you can’t eat peanut butter, feel free to sub any nut or seed butter! Sunflower butter is a great nut-free alternative.
- powdered sugar : I use a monk fruit powdered sugar to keep these refined sugar-free, but you can always use regular powdered sugar.
How to make the cookies:
- Mix together the dough and drop by spoonfuls. Bake and let cool.
- Mix together the filling ingredients.
- Add the filling to a cookie and sandwich another on top.
Peanut Butter Oreos
If you've seen the parent trap, you know the nostalgia of peanut butter and Oreos. This is a whole-food based remake of the classic! They're easy, gluten and refined sugar-free and SO TAST.,
- 1/2 cup + 2 tbsp almond flour
- 1/4 cup tapioca flour
- 1/4 cup black cacao powder or regular cacao
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla
- pinch of sea salt
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- Preheat oven to 350F.
- Combine all of the cookie ingredients together until dough forms.
- Drop by spoonfuls onto a lined cookie sheet. Flatten them gently using the palm of your hand.
- Bake for 12-14 minutes or until set around the edges yet slightly soft in the center. They'll harden a little extra while cooling.
- Combine the peanut butter and sweetener until smooth. Stuff the cookies, sandwich them, and enjoy!
Store leftovers in an air-tight container in the fridge.