Why do I need to chill the cookie dough for these Faux-reos?

Chilling the dough for an hour helps it firm up, making it easier to slice into thin, consistent rounds for the cookies.

What should I do if my cookie dough seems too dry when mixing?

If the dough for your Faux-reos seems too dry, add a splash or two of warm water until it forms a cohesive cookie dough.

How can I adjust the consistency of the peanut butter filling?

If the peanut butter filling seems too stiff, you can add the remaining tablespoon of dairy-free milk until it reaches a thick but creamy consistency.

What makes these Chocolate Peanut Butter Faux-reos gluten-free?

These Faux-reos are gluten-free because they use oat flour as the base for the chocolate cookies, along with other naturally gluten-free ingredients.

How should I store the assembled Chocolate Peanut Butter Faux-reos?

Store the assembled Chocolate Peanut Butter Faux-reos in an airtight container at room temperature for a few days, or in the refrigerator for longer freshness.

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Chocolate Peanut Butter Faux-reos
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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A stack of Chocolate Peanut Butter Faux-reos, showing the dark chocolate cookie exterior and creamy peanut butter filling, on a plate.

Vegan Gluten-Free Vegan Chocolate Peanut Butter Faux-reos Top view

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Ingredients You Need for Chocolate Peanut Butter Faux-reos [Vegan, Gluten-Free]

To Make the Cookies:

4-ounces oat flour
3/4-ounce cocoa powder
1 1/2-ounces coconut sugar
2 1/4-ounces unsweetened applesauce
1-ounce melted coconut oil
1 teaspoon vanilla

To Make the Filling:

1 cup powdered sugar
1/4 cup natural peanut butter
4 tablespoons dairy-free milk
A pinch of sea salt

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How to Prepare Chocolate Peanut Butter Faux-reos [Vegan, Gluten-Free]

Whisk together the oat flour, cocoa, coconut sugar, and salt in a bowl until combined. Add the applesauce, coconut oil, and vanilla and mix until you have a cohesive cookie dough. If it seems too dry, add a splash or two of warm water.
Divide the dough in two, then roll each half into a log about 4 or 5-inches long and roughly an inch and a half in diameter. Wrap each log in plastic then place the dough in the fridge to chill and firm up for 1 hour.
Pre-heat your oven to 350°F and line a large baking sheet with parchment paper.
Remove one log of dough from the fridge. Using a serrated knife, carefully cut off rounds of dough that are about 1/16th of an inch in thickness, then place them on the prepared baking sheet. Once you finish with the first log of dough, do the same process with the second log. The cookies can be placed relatively close together on the sheet as they will not really spread.
Bake the cookies for 10 to 12 minutes until firm. Remove the cookies from the oven and allow them to cool completely on the baking sheet. Depending on how many cookies you are able to cut, you will get between 42 and 48 small cookies (21 to 24 cookies once filled and assembled).
To make the peanut butter filling, combine the powdered sugar, peanut butter, 3 tablespoons of the milk, and the sea salt in a bowl. Whisk until you get a thick but creamy consistency. If it seems too stiff, add the remaining tablespoon of milk.
To assemble the cookies, spread a good dollop of the peanut butter filling on a cookie, then press another cookie on top. Repeat with the remaining cookies and filling. Makes about 21 filled cookies.

Notes

Store leftovers in an airtight container for up to 4 or 5 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.