Sego’s Stuffed Peanut Butter Cookies

 

 

It’s been a bleak week in terms of weather so here are some stuffed peanut butter cookies for comfort. Good to share but also for if you’re just waddling around your house in socks, slightly hungry and a bit moody, and want to bake. (this is me, often.) Cheers to the weekend, sending you guys the best. ♥️.And as always, let me know if you like them.

 

Ingredients

3/4 cup rolled oats
1/2 tsp baking soda
A pinch of sea salt
1 cup peanut butter
1/3 maple syrup
1 tsp vanilla essence
1 flaxseed egg
1 grated apple
2 tsp juice of orange
1 tbsp nut milk (I like to use coconut milk) if a little dry
A handful chocolate chips

 

Method

 

1. Preheat the oven to 175oC and line a baking tray with parchment paper.
2. Drop peanut butter by 2 teaspoon-sized scoops onto a wax paper lined cookie sheet. Place in freezer to chill while you prepare your cookie dough.
3. Place oats, baking soda and salt in a blender, process until the oats reach a fine powder-like consistency.
4. In a mixing bowl, mix the oat mixture with the rest of the ingredients to combine.
5. The dough should be firm enough to be shaped. Using your hands and a spoon, scoop around 1 tbsp of the mix into your hands, make a crater in the center of the dough with your thumb and gently press a frozen dollop of peanut butter filling in the center.
6.Take another scoop of cookie dough and cover the peanut butter filling. Roll the dough around the filling until you have a smooth ball of cookie dough with no peanut butter showing.
7. With a fork, press each ball down to shape into a cookie.
8. Bake for 10-15 minutes. These will keep for 3 seconds in your hands!