Double Oat-Peanut Butter Sandwich Cookies

I love eating peanut butter cookies, and I love making peanut butter cookies. This whole grain cookie is made with the delightful combination of peanut butter, rolled oats, and oat flour. The result is a chewy cookie that has a delightfully smooth texture.  They are perfect sandwiched with chocolate ganache or the simple peanut butter and powdered sugar filling below. The flavor reminds me of the Girl Scout cookie Do-Si-Dos.

Double Oat-Peanut Butter Sandwich Cookies

Chilling Time: Overnight

Makes about 38 cookies

1 cup gluten-free oat flour (120 grams)

1/3 cup white whole wheat flour (44 grams)

1 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, room temperature (85 grams)

1/2 cup granulated sugar (100 grams)

1 large egg, room temperature

3/4 cup unsalted, creamy peanut butter (192 grams)

1 teaspoon pure vanilla extract

1/2 cup gluten-free rolled oats (48 grams)

Extra rolled oats for sprinkling

Peanut Butter Filling:

1/2 cup unsalted, creamy peanut butter (128 grams)

1/2 tablespoon honey

3 tablespoons powdered sugar (24 grams)

In a medium bowl, sift together flours, salt, and baking powder. Set aside.

In the large bowl of an electric mixer, with speed set to high, beat butter and sugar for 1 to 2 minutes, until light and fluffy. Add egg. Beat for 1 to 2 minutes, until fluffy. Add the peanut butter and vanilla. Beat to combine. Set mixer speed to low. Gradually add flour mixture. Mix until just combined. Stir in rolled oats. Cover and chill overnight, for flour to hydrate.

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Using a medium size scoop, such as #60, form 2 teaspoons of dough into 1-inch balls. Place them on prepared sheets, spacing about 1 inch apart. Flatten balls to 1/3-inch thickness with the bottom of a glass. Sprinkle with rolled oats and press lightly into cookies. Bake for 10 to 12 minutes, until the edges of the cookies are golden. Cool for 2 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.

Prepare filling: In a small bowl cream together, peanut butter, honey, and powdered sugar.

Just before serving, sandwich cookies with filling.

Store unfilled cookies in an airtight container, at room temperature, for up to 5 days.