PB Stuffed Snickerdoodle Cookies

PB Stuffed Snickerdoodle Cookies
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Made with simple ingredients, these Peanut Butter Stuffed Vegan Snickerdoodle Cookies are an easy vegan, gluten-free, and refined-sugar free recipe perfect for the holiday season and everything in between! 

The Most Wonderful Time of the Year

Okay, I know, I know. Snickerdoodles are typically only reserved for the holidays but hear me out. Given that it’s the middle of September, I think it’s close enough, right? After all, we have to plan early! That means you’ll want to pick your recipes out now so that you can test them once or twice…maybe 5 times before serving them. Just to make sure they’re perfect, of course. Plus, I’m kind of obsessed with snickerdoodles and resent that they’re only served in December. I mean, who even made that rule? Seriously, not a fan. 

However, I’m not totally crazy. I do recognize and respect the fact that it is pumpkin season, and Vegan Pumpkin Spice Chocolate Chip Zucchini Bread and Healthy Pumpkin Spice Maple Donuts are definitely on full blast in my house. I even made a Pumpkin Snickerdoodle Cookie to help satisfy my cravings until it is socially acceptable to go full holiday mode. However, the heart wants what it wants, and mine needs all things vegan snickerdoodles! So, I decided to say screw the haters and created Peanut Butter Stuffed Vegan Snickerdoodle Cookies, and I’m happy to say I have absolutely 0 regrets. Except for not making more.

You with me? If you’re into rejecting social food norms, join me in the kitchen, and let’s get baking! Trust me, your tastebuds will thank you. 

Stuffed Snickerdoodles Ingredients

I stuck to the traditional flavor profile of classic snickerdoodles and made just a few simple swaps to make this recipe vegan. Take a look below at what you’ll need to get started! 

Flax Egg – Given that this recipe is for vegan snickerdoodle cookies, the flax egg is a crucial component. To make it, combine 1 tablespoon of ground flax with 3 tablespoons of water. 

Peanut Butter – You can use any peanut you prefer, but a no-stir variety is preferred for easy mixing. Alos, I highly recommend opting for a smooth peanut butter instead of crunchy to help create a softer texture. 

Applesauce – You’ll want to make sure your applesauce is unsweetened to avoid having overly sweet cookies. 

Oat Flour – If you can’t find almond flour at your local grocery store or just want to save a few bucks, you can easily make your own by grinding whole oats in a high-process food blender or food processor! 

How to Make Vegan Snickerdoodles

This recipe looks super complicated, but I promise it couldn’t be easier! Follow the steps below to impress your guests with minimal effort. 

Make the flax egg. In a large bowl, whisk together the ground flaxseed and water, and set the bowl aside for 10 minutes to allow the flax seeds to thicken. 

Freeze. Drop tablespoon-sized dollops of peanut butter on a piece of parchment paper, and set it in your freezer. 

Make cookie batter. In the meantime, add the wet ingredients to the bowl with the flax egg, and stir until they are well combined. Then, fold the dry ingredients into the wet ingredients, gently working the batter until it is thoroughly mixed. 

*Be sure to reserve 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl! 

Preheat. Set your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. 

Form cookies. To start, wet your hands with water or oil, and divide the cookie batter into 6 even balls. Place them on the baking sheet, and divide each ball into 2 parts. 

Stuff cookies. Once the cookie batter has been divided, place a dollop of peanut butter in between to pieces of dough, and roll them together to form a cookie shape. Repeat this step until all of the peanut butter has been used. You should have 6 evenly sized cookies. 

Coat. Roll each cookie ball in the reserved cinnamon and sugar, and place them back in the freezer until the oven has preheated. 

Bake. Let the cookies bake for 20 minutes, and let them sit on the baking sheet for 10 minutes before serving. 

PB Stuffed Snickerdoodle Cookies

Stuffing Alternatives

Personally, I think everything is better with peanut butter. However, if that’s not your thing or if you happen to have an allergy, feel free to swap out the peanut butter filling! Any other nut or seed butter you have on hand would work. Or, you could include chocolate, marshmallow fluff, cheesecake, vegan nutella, and/or vegan cream cheese! Just keep in mind that the flavors will change, and baking times may vary based on what filling you choose. 

How Do I Know When Snickerdoodles Are Done? 

Given that snickerdoodles are supposed to be white, it can be difficult to tell when they are done. For instance, if you wait until they start to brown, they will be overcooked. Luckily, I’ve done the hard work for you! Stick as close to the cooking time as possible. However, every oven is different. So, to know your vegan snickerdoodles are done, you’ll want them to look soft and fluffy but no longer wet or shiny. 

How to Store Vegan Snickerdoodles

For the best results, store your finished cookies in an airtight container for up to 3 days. For a slightly longer storage time, place your cookies in the fridge for up to 1 week. Or, for fresh baked cookies at any time, store the dough in the freezer for up to 3 months! Just skip rolling the balls in cinnamon and sugar until right before you bake them.

More Holiday-Inspired Cookies You’ll Love

If I’m being totally honest, I make snickerdoodles all year long. Of course, I love all kinds of cookies, but these are by far my favorite no matter the time of year! However, I’d love to know what your favorite holiday cookies are! Do you have any recipes you make regardless of the season? Let me know in the comments below!

Peanut Butter Stuffed Snickerdoodle Cookies

Made with simple ingredients, these Peanut Butter Stuffed Vegan Snickerdoodle Cookies are an easy vegan, gluten-free, and refined-sugar free* recipe perfect for the holiday season and everything in between! 

Course Dessert
Keyword dessert, gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 Cookies

Ingredients

  • 1 tbsp of ground flax + 3 tbsp of water
  • 6 tbsp of peanut butter no stir is preferred
  • 2 tbsp unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated sugar divided, use coconut sugar for refined sugar-free
  • 2 tsp cinnamon divided

Instructions

  1. In a large bowl, whisk together the ground flaxseed and water. Set the bowl aside for about 10 minutes while it sets up.
  2. While the flax egg is setting up, freeze your peanut butter by dropping tbsp dollops of peanut butter on a piece of parchment paper and setting it in your freezer.
  3. While the peanut butter is freezing, make your cookie batter in the same bowl as your flax egg. To do this, add the wet ingredients in with the flax egg and stir.
  4. Next, fold in the dry ingredients into the wet ingredients making sure to reserve 2 tbsp of sugar and 1 tsp of cinnamon into a small bowl. Set the reserved sugar and cinnamon aside while you make form your cookies.
  5. Preheat your oven to 350 degrees and line a baking sheet with parchment paper, placing it next to your cookie dough.
  6. Wet your hands with water or oil <— Don’t skip!!
  7. Divide the cookie batter with you hands into 6 even balls and place them on your parchment lined baking sheet.
  8. Divide each ball into two parts. If your hands start to get sticky, wet them again.
  9. Once the batter is divided, grab your peanut butter from the freezer.
  10. Sandwich the peanut butter in between two small balls of dough rolling the dough together to form a cookie shape with your hands. Repeat with the remaining pb and cookie dough batter. You should make 6 evenly sized cookies.
  11. Roll each cookie into the reserved sugar and cinnamon.
  12. Place the cookies back in the freezer if your oven is still preheating. If not, bake the cookies for 18 minutes. Let them sit for at least 10 minutes on the baking sheet before enjoying!

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