Desserts

April 29, 2019

Vegan Chocolate Chip Cookie Peanut Butter Sandwiches

These Vegan Chocolate Chip Cookie Peanut Butter Sandwiches are the ultimate plant-based finger-food dessert, made with whole food ingredients!

Vegan Chocolate Chip Cookie Peanut Butter Sandwiches

Chocolate chip cookies surrounding creamy peanut butter and dipped in chocolate. Do I need to write anything else?

I guess I can tell you the story of how these creations came into the world. When I was on vacation a couple months ago, my family and I went to an amazing vegan restaurant. They had SO MANY plant-based desserts. I'm a peanut butter fan so I went for their version of these sandwiches.

There were two giant cookies with a smothering of peanut butter inside. It was delicious. Ever since then I've been thinking about those decadent cookie sandwiches.

I loved the concept, but I knew I could make a healthier version. Typically, vegan desserts have tons of not-healthy ingredients. Of course, these are okay on occasion (like when you're on vacation) but I'm an eat-dessert-every-day kind of person, so I wanted to make something I would feel good about eating more than once in a year.

Just to be clear, I'm not saying that you should eat these Chocolate Chip Cookie Peanut Butter Sandwiches every day. Even every week. I'm just saying that they are made with more whole-food plant-based ingredients than the one I had on vacation. It's important to eat a variety of fruits, vegetables, beans, grains, nuts, and seeds. These sandwiches contain many of those foods but shouldn't be a main component of your diet.

Health rant: over. Let's just talk about cookies.

Vegan Chocolate Chip Cookie Peanut Butter Sandwiches

How to make Vegan Chocolate Chip Cookie Peanut Butter Sandwiches

Step 1. To make these cookie sandwiches we'll start with the chocolate chip cookies. The recipe I used is very similar to other cookie recipes I've posted on The Plant Based Catholic. I normally use almond butter in cookies but decided to use cashew butter this time and they turned out amazing! Never going back. We're also going to bake the cookies a little longer than normal because we want them to be sturdy enough to be turned into sandwiches.

Step 2. Once you bake the cookies, let them cool completely. This is crucial or else you'll end up with a crumbly mess of cookie and peanut butter when you start making sandwiches. (It would definitely still taste good though.

Step 3. One of the things I didn't like about the cookie sandwich I got on vacation was the peanut butter. It was way too sweet for me. So for these sandwiches, we're keeping the filling very simple by using unsweetened, unsalted peanut butter mixed with date sugar. We're only using a little bit of date sugar, mainly for consistency. If you have super thick peanut butter, you may not even need to add any date sugar.

Step 4. When the cookies are cool, spread a heaping teaspoon of the peanut butter mixture onto the bottom of a cookie. Then press a second cookie on top of the first. Do this with all the remaining cookies.

Step 5. The last step is the chocolate covering. This is optional, but it's worth it. Place the cookie sandwiches in the fridge so they get nice and cool. Meanwhile, microwave the chocolate to melt it. I used 100% unsweetened dark chocolate here because the cookies are already very sweet.

Dip each sandwich in the melted chocolate and set them on a piece of parchment paper to cool. Store in the fridge until you're ready to eat. Enjoy!

Recipe Prayer

Jesus, thank you for delicious and decadent desserts. Let us enjoy them in moderation while celebrating the health benefits of plant-based foods. Amen.

Tried this recipe?

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Vegan Chocolate Chip Cookie Peanut Butter Sandwiches

These Vegan Chocolate Chip Cookie Peanut Butter Sandwiches are the ultimate plant-based finger-food dessert, made with whole food ingredients!

Author:

Elizabeth

Serves:

12

Prep:

30

min

cook:

12

min

total:

42

min

Ingredients

Chocolate Chip Cookies

  • 1/3 Cup Unsweetened Applesauce
  • 1/3 Cup Cashew Butter
  • 1/2 Cup Date Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Ground Flaxseeds
  • 1 1/3 Cups Oat Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Vegan Chocolate Chips

Peanut Butter Filling

  • 1/4 Cup Peanut Butter
  • 1 Tablespoon Date Sugar

Chocolate Coating

  • 4 ounces Unsweetened Chocolate
  • 1 Tablespoon Peanut Butter

Instructions

  1. Preheat the oven to 350. Line two baking sheets with parchment paper.
  2. In a large bowl, mix the applesauce, cashew butter, date sugar, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined. Stir in the chocolate chips.
  3. Scoop into tablespoon-sized balls and line on the prepared baking sheet. Flatten – the cookies won’t spread during baking. Bake for 12-14 minutes, until the cookies are slightly brown around the edges. Let the cookies cool completely.
  4. While the cookies cool, make the peanut butter filling. Mix the peanut butter and the date sugar together.
  5. When the cookies are completely cool, spread a heaping teaspoon of the peanut butter filling on the bottom of half of the cookies and create sandwiches.
  6. Prepare the chocolate filling. Melt the chocolate on half power in the microwave. Stir in the peanut butter.
  7. Dip each cookie sandwich in chocolate. You can cover them completely or leave them half-dipped like I did in the pictures above.
  8. Place the cookies on a parchment-lined pan and allow them to cool in the fridge until the chocolate hardens. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography