Oreo Stuffed Peanut Butter Cookies

HPV

Made with simple ingredients, these Oreo Stuffed Peanut Butter Cookies are gluten-free and high in protein to satisfy your sweet tooth without making you crash later in the day. Make them ahead of time for a gluten-free dessert or afternoon snack you’ll love! 

Ya’ll, this recipe might be my new love language. I mean, a cookie with peanut butter and Oreos?! Does it even get any better than that? That’s a trick question. The answer is obviously no. I don’t even want to tell you how many batches I’ve made or cookies I have eaten, but it’s a lot. 

Don’t get me wrong, I love straight up peanut butter desserts. In tact, I’ve got quite a few recipes to prove it. For instance, my Peanut Butter Mug Cake and 3-Ingredient Peanut Butter Honey Cereal Cups are longtime favorites. However, with recipes like my 3-Ingredient “Oreo” Cake Pops and this Copycat Starbucks Mocha Cookie Crumble Latte, Oreos and I have been having a serious moment. 

So, naturally unwilling to give up either, I combined them into a seriously drool-worthy Oreo Stuffed Peanut Butter Cookie recipe! I know. You can thank me later. For now, we’ve got cookies to make! Keep reading to find out just how to make these beauties along with a few of my baking tips to make sure your cookies turn out incredible every time and all the answers to your most burning questions.  

Ingredients for Stuffed Peanut Butter Cookies

Obviously, you can’t get baking until you know what ingredients you need. Don’t worry, though. I’ve got you covered. For simplicity’s sake, this recipe uses less than 10 ingredients, most of which you likely already have in your kitchen. Keep reading to determine what you need and start your shopping list. 

Ground Flaxseed – Ground flaxseeds make for the perfect vegan-friendly egg substitute. Plus, they’re full of fiber and healthy fats to keep you full.

Water – Water is crucial to this recipe as it combines with the flaxseeds to create a sticky texture.

Peanut Butter – I used Georgia Grinder’s (code: kellyk), but you can use any kind you like best.

Sugar
– For this recipe, I used a monk fruit sweetener to keep it a bit lower in sugar, but cane and coconut sugars work just as well!

Protein Powder – As always, I opted for Nuzest USA Vanilla protein powder (code: thekellykathleen). Use any kind you like best, but make sure to keep the flavor fairly neutral. I highly recommend sticking with a vanilla flavor.

Baking Soda
, Vanilla Extract, Baking Powder and Salt

Optional Alternatives & Add-Ins

I try to be as all-inclusive as possible. So, if you don’t have a few ingredients on hand, can’t eat them, or just want something else to make, take a look at these suggestions!

Egg – If you aren’t following a Vegan diet and are strapped for time, you can substitute the flaxseed and water for a regular egg.

Flour – These Oreo Peanut Butter Stuffed Cookies are flourless and gluten-free thanks to the use of Nuzest protein powder. However, all-purpose or oat flour works just fine as well.

Ditch the Oreo – If you’re not a fan of Oreos, you’re entitled to your wrong opinion, but in all seriousness, they can be substituted with pretty much anything you prefer. For instance, use a different cookie, extra peanut butter, or even candy pieces.

Cookie Pieces – If you would rather have pieces throughout your cookie instead of a big surprise in the center, smash your oreos and sprinkle them throughout the batter. You could also use chocolate chips, crumbled candy bars, or peanut butter chips. 

How to Make Oreo Stuffed Peanut Butter Cookies

As if you expected anything less, these peanut butter cookies are super easy to make so you can get back to more important things….like eating them! 

To get started, preheat your oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.

Then, combine the ground flaxseed and water in a large bowl. Let it sit for 5 minutes in order for it to thicken. Next, add the remainder of the ingredients into the bowl, making sure to leave the Oreos out, and combine until a dough is formed.  

Using your hands, divide the dough in half and form 2 equally sized dough balls. Flatten each ball to about 3 inches wide or just big enough to place an Oreo in the center of each. Once flattened, push and fold the dough around the Oreo keeping a cookie shape. 

Place each cookie on the baking sheet, and decrease the oven temperature to 350 degrees Fahrenheit. Let the cookies bake for 16-18 minutes or until the edges start to turn a golden brown color. 

Let the cookies cool completely on the baking sheet, and enjoy! 

Baking Tips for Flourless Peanut Butter Cookies

To make sure these stuffed cookies turn out as amazing as they should, I’ve got you covered with a few simple tips and tricks to make your baking process super painless. 

First, make sure to let the flaxseed mixture sit. You do not want to skip this part. However, if you’re in a hurry, you can use hot water instead of cold or lukewarm, and let the mixture sit for 1 minute instead of 5. 

Second, make sure your peanut butter is not oily. You want the good thick stuff so that the cookies will stick together and hold the Oreo! 

Third, make sure not to overmix the dough. The more you mix it the stickier and more difficult it gets. Just be sure all the ingredients are combined, and you’ll be fine. If the dough does feel too sticky, though, you can just wet your hands before handling it. 

How Long Do Oreo Stuffed Peanut Butter Cookies Last?

If you can get them to last more than a couple hours, these stuffed cookies will last up to 3 days when stored in an airtight container at room temperature. 

Looking for more peanut butter cookie recipes? 

Trust me, I get it. Nothing beats a good peanut butter cookie recipe. So, if you’re looking for even more tasty recipes to satisfy all your dessert needs take a look at some of my faves below! 

If you make this recipe, let me know in the comments below or over on IG @thekellykathleen whether you kept the Oreo center or switched it up, and stay tuned for more recipes every week!

Oreo Stuffed Peanut Butter Cookies

Made with simple ingredients, these Oreo Stuffed Peanut Butter Cookies are gluten-free and high in protein to satisfy your sweet tooth without making you crash later in the day. Make them ahead of time for a gluten-free dessert or afternoon snack you’ll love! 

Course Dessert
Keyword flour free, gluten free, high protien, vegan
Prep Time 2 minutes
Cook Time 16 minutes
Servings 2 cookies

Ingredients

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/2 cup peanut butter
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup vanilla protein powder alternatives listed above
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Oreos gluten-free to make these cookies gluten-free

Instructions

  1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Combine the ground flaxseed and water in a large bowl and let it sit for 5 minutes to thicken.
  3. Add the remainder of the ingredients into the bowl except for the Oreos and stir until combined.
  4. Using your hands, divide the dough in half and form two equally sized dough balls. Flatten each dough ball to about 3 inches thick wide – just enough to place the Oreos in the center and push/fold the dough around it and make a cookie shape. Once done, place each cookie on your baking sheet.
  5. Drop the temperature of the oven down to 350 degrees F and bake for 16-18 minutes or until the edges start to turn golden brown. Let the cookies cool completely on the baking sheet before enjoying.

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