Crispy Peanut Butter Cups

Gosh. Thank you all for your support + sweet words about Monday's announcement. I can't tell you how much it means. I'm overwhelmed by your kindness. Thank you! 

To show my gratitude for your constant support over the years, I made these Crispy Peanut Butter Cups to share with you today. I only wish I could deliver a batch straight to your front door.

Peanut butter cups are an absolute staple in this house. Just like flour, salt, cinnamon, and eggs. You'll always find peanut butter cups in the freezer over here and they always have salt on top. They probably also all have bites taken out of them because I'm constantly like, I'll just have a little bite. And I'll just have another little bite. Repeat. Every single day.

They're the perfect satisfying treat after a meal with their crunchy, creamy, salty + sweet characteristics. 

But today I took things one step further. I made crispy peanut butter cups with the addition of toasted quinoa and coconut. 

Seriously. Quinoa that is 100% crispy! It's kind of amazing. They add a super crunchy bite to these cups, along with the softer crunch from the coconut.

You can use homemade or store bought peanut butter for this recipe. Just make sure it's not super oily or drippy. You want it nice and thick. I usually process my homemade peanut butter until it's drippy but for this batch I stopped just before that happened.

I can't stress the addition of flaked sea salt enough. It's KEY! But if you don't like sea salt on desserts (gasp! mom! looking at you!), then adding sprinkles or chopped peanuts would be just as fun and only slightly less delicious.

If you want a thicker chocolate ratio, simply melt more chocolate and add more to the bottom + top. Pretty easy.

I tend to go a little thinner with the chocolate and a little thicker with the peanut butter filling.

Print Recipe!

Crispy Peanut Butter Cups

gluten-free, vegan

• 1/2 cup pre-cooked quinoa (cooled)
• 2 teaspoons muscovado sugar (or other sugar)
• 1 tablespoon softened unrefined coconut oil, divided
• 1/2 cup unsweetened shredded coconut
• 1 heaping cup dark chocolate chips (vegan if desired)
• 1/ 4 cup thick creamy peanut butter (homemade is fine, not oily/drippy)
• flaked sea salt

Preheat your oven to 300° F. Toss quinoa with sugar and 1 teaspoon coconut oil on a baking sheet. Place in the oven and cook for 22-28 minutes, stirring 3 times. Remove from the oven once golden brown and crispy. Quinoa should turn fully crunchy once cooled.

While quinoa is in the oven, spread coconut on a baking sheet. Place in the oven for 10-15 minutes, stirring twice, until golden brown. Watch closely as it burns quickly. Let fully cool.

Line a standard muffin tin with 6 liners.

Melt the chocolate using a double boiler over low heat, or in the microwave for 30-second increments, stirring after each until fully melted. Set aside.

In a small bowl mix the peanut butter with 2 teaspoons softened coconut oil, 3 tablespoons toasted quinoa, and 1/4 cup toasted coconut. The mixture will be very thick.

Spoon about 2-3 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom. Take about 1 tablespoon of the peanut butter mixture and form into a ball then flatten to about 1/4-inch thickness. Place over the melted chocolate, then spoon about 1 tablespoon (or so) of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. Add more chocolate if needed. If you have more chocolate and PB filling leftover, simply make a few more. 

Sprinkle with flaked sea salt and place in the fridge or freezer to set. Store in a sealed container in the fridge or freezer for up to a few months.

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Notes:

• You will probably have some of the peanut butter mixture left over. Store in a sealed container and use as a spread or on top of oatmeal.
• Use the leftover crispy quinoa and coconut as toppings for sweet or savory meals.

Don't miss Angela's cookbook update with even more details about our collaboration + sneak peek photos!

Ashley

Peanut Butter Cup Oatmeal Cookie Sandwiches

Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Mix in peanut butter and stuff them with a chocolate peanut butter filling and it’s game over. I won’t be able to stop eating them. I mean, really. HOW do you stop eating them?

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And while I wanted to stuff my face with all the cookies I tried to hold back. These were actually created for Chris whose favorite dessert combo is most definitely chocolate and peanut butter. His birthday is this weekend so I thought I’d surprise him with a mid-week birthday treat.

He didn’t complain.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

This cookie recipe is not only gluten-free but also vegan and requires just one bowl to whip them up. They were very slightly adapted from a previous cookie recipe that is one of my very favorites. The only difference is the amount of oats and oat flour used and leaving out oat bran, which might not be an ingredient you always have on hand. However, oats are pretty a pretty standard kitchen staple and can also easily be ground to oat flour.

So basically, no excuses for not making these.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Print this!

*cookies lightly adapted from my: 1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Cup Oatmeal Cookie Sandwiches

gluten-free, vegan // yields appx. 15, 2 1/2-inch cookie sandwiches

for the cookies:

• 2 tablespoons ground flax meal + 1/4 cup warm water
• 3/4 cup natural [drippy] peanut butter
• 1/2 cup pure maple syrup
• 5 tablespoons melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 2 cups + 2 tablespoons gluten-free old-fashioned rolled oats
• 1 cup + 2 tablespoons gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips, vegan if needed
• flaked sea salt, to top - optional

for the spread:

• 1/2 cup natural [drippy] peanut butter
• 3-4 tablespoons unsweetened cocoa powder
• 3-5 tablespoons powdered sugar
• 1/2 - 1 1/2 tablespoons softened unrefined coconut oil, optional

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Whisk in the peanut butter, maple syrup, melted coconut oil, and vanilla until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky refrigerate for 20-30 minutes. Flatten the dough balls between your palms to about 1/4-inch thickness.Place on a baking sheet with about 2-inches between each cookie. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 8-12 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

While the cookies cool stir together the peanut butter, cocoa powder, and powdered sugar until fully combined. If the mixture becomes too thick add in a bit of softened coconut oil and stir together. If it’s too thin add more powdered sugar to thicken.

Spread a thick layer between cooled cookies, place on a plate, and let set in the fridge. Serve chilled or at room temperature. The filling will soften a bit when left out. Keep leftover filling in a sealed jar and placed in a cupboard or in the fridge if you want it to thicken.

notes: Be sure the oil on top of your peanut butter is thoroughly stirred into the jar before measuring. To make oat flour simply grind oat groats, steel cut oats, or rolled oats in a blender or food processor until soft and flour-like in texture. Sift with a fine mesh strainer and grind any leftover pieces.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Happy early birthday to that guy I kind of sort of like a lot. Thanks for keeping me sane. Cheers to another year of life together. Now let’s eat cookies.

Ashley