Description
Soft, chewy, and filled with creamy peanut butter, these easy no-bake sandwich cookies make the perfect anytime treat.
Ingredients
For the Cookie Base:
1 cup rolled oats
½ cup peanut butter (creamy or crunchy)
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of salt
For the Filling:
½ cup peanut butter
2–3 tablespoons powdered sugar (adjust to taste and texture)
Instructions
Make the Cookie Dough:
In a medium bowl, mix together oats, peanut butter, honey (or maple syrup), vanilla extract, and a pinch of salt.
Stir until well combined. The mixture should be thick but pliable. If too sticky, chill for 10–15 minutes.
Form the Cookies:
Scoop out small amounts of dough and roll into balls. Flatten each ball into a small round disc using your hands or the bottom of a glass.
Place the discs on a parchment-lined tray.
Make the Filling:
In a separate bowl, mix peanut butter with powdered sugar until smooth and spreadable.
Assemble the Sandwich Cookies:
Spread a small amount of the filling onto half of the oat cookies.
Top with the remaining cookies to create sandwiches. Press gently to seal.
Chill and Serve:
Place in the refrigerator for at least 15–20 minutes to firm up.
Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Make It Vegan: Use maple syrup instead of honey.
Add Texture: Mix in mini chocolate chips, chopped nuts, or shredded coconut to the cookie dough.
Nut-Free Option: Use sunflower seed butter in place of peanut butter.
Freezer-Friendly: Freeze sandwiches on a tray, then transfer to a freezer-safe bag. Defrost for 5–10 minutes before eating.
- Prep Time: 10 minutes
- Category: Snack / Dessert
- Method: No-Bake
- Cuisine: American
