1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
1 Tbsp. unsweetened vanilla almond milk
Preheat oven to 350 degrees F.
Add almond flour, cinnamon, baking soda, and salt to a medium bowl, and whisk to combine, taking care to remove all lumps.
In a small bowl add melted coconut oil, 2 Tbsp. peanut butter, 1/4 cup maple syrup, and molasses, and mix until combined. I like to stick the bowl in the microwave or on the stove for a couple of seconds just to make sure that I can whisk it until it’s completely smooth.
Add vanilla extract, and mix until combined.
Add wet ingredients to the dry, mixing until combined. Add oats and mix well.
Stick cookie dough in the fridge for 10 minutes to firm up.
After 10 minutes, remove the dough from the fridge and spoon 14-16 tablespoon-sized mounds of dough onto the prepared baking sheet. Stick the baking sheet in the freezer for 10 minutes.
After 10 minutes, remove the cookies from the freezer and place directly in the oven. Bake for 9 minutes.*
After removing them from the oven, use the back of a measuring cup to slightly flatten your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack to continue cooling.
While your cookies are cooling, make the peanut butter filling: Combine almond milk, the remaining 1 and 1/2 Tbsp. peanut butter, and the remaining 1/2 Tbsp. maple syrup in a bowl. Whisk well to combine. It should be thick, yet spreadable. If it’s too thin, add more peanut butter. If it’s too thick, add more almond milk.
When the cookies are cool, divide the peanut butter mixture evenly among half of your cookies. Use an un-frosted cookie to create the sandwich. Store cookies in the fridge.
*I like my cookies chewy, so I bake them for 9 minutes. You’re more than welcome to bake yours for longer if you want your cookies to be crunchy like the originals!