Peanut Butter-Brownie Chocolate Chip Stackers

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

I recently decided it would probably be a good idea if I took my two favorite desserts and smooshed them together. I was totally right. GREAT idea.

I love cookies. I love brownies. So why not make a stacked cookie-brownie hybrid? And since we’ve gone that far, why don’t we do a peanut butter cookie-brownie flavor combo? Because ya know, that would just be AWESOME.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

Out of no where, I’ve been having serious peanut butter and chocolate cravings lately. It’s usually not my favorite flavor combination. But recently- I can’t stop from wanting it in my belly. I swear I’m not pregnant.

If you are allergic to peanut butter or are not a fan, then you can make these easily with your favorite chocolate chip cookie recipe instead. This is mine.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

There are a couple ways you can tackle this cookie.

You can put the brownie on top and peanut butter on the bottom.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

 

You can put the peanut butter on top and brownie on the bottom.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

You can add something a little more fun than your ordinary chocolate chips- like M&M’s (my daughters fav- although obviously NOT natural. She got a bag for a special Easter gift.)  OR chopped nuts.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

Whatever method you decide to use, the cookie will bake up beautifully. I love that you can see the defined separation between the top and bottom cookie dough’s. MMMmmmmmm, so enticing!!!

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

Personally, I kind of liked doing peanut butter on the bottom and then dropping the brownie dough on top, without flattening it. Mainly because the brownie dough is very wet and sticky, making it difficult to flatten. It’s much easier to plop it on the bottom and then just press the peanut butter dough into it. But! If you do the brownie dough on top and leave it rounded, it won’t spread as much whiiiiiiiich…… will cause that oh-my-goodness-so-delicious undercooked center that true brownie lover’s go nuts for (present company included!).

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

Anyway, you look at it, prepare to get your socks knocked off by these guys!!

Because I have yet to mention the very best part…. THESE SUPER INDULGENT LOOKING COOKIES ARE ACTUALLY HEALTHY!!!! They use oat flour with the option of using natural sugar such as coconut sugar and sucanat. I used part refined sugar with a higher percentage of unrefined. So I did a mix. But if you are used to less-sweet baked goods that are naturally sweetened then use 100% natural sugar with a few drops stevia, if desired.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

A few notes:

-I used Smuckers all-natural peanut butter (the kind that needs stirring). 

-You can easily make your own oat flour by processing oats in a food processor until the consistency of a powder.

-This is a great recipe to assemble with your kids! They will love stacking the two doughs.

Peanut Butter-Brownie Stackers- made from oat flour and natural sugar! #vegan

Peanut Butter-Brownie Chocolate Chip Stackers
Author: 
Serves: 24
 
Ingredients
  • FOR THE PEANUT BUTTER COOKIES:
  • 1 cup natural peanut butter
  • ¾ cup sugar (brown, white, or unrefined)
  • ⅓ cup cup non-dairy milk
  • ¼ teaspoon fine-grain sea salt
  • 2 teaspoons vanilla extract
  • ⅔ cup oat flour
  • 1 teaspoon baking soda
  • ¼ cup semisweet chocolate chips
  • FOR THE BROWNIE COOKIES:
  • ¼ cup non-dairy milk
  • ¼ cup organic canola oil
  • ¾ cup sugar (brown, white, or unrefined)
  • 1 teaspoon vanilla extract
  • 1½ cup oat flour
  • 2 tablespoons tapioca starch*
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • 1⁄4 teaspoon fine-grain sea salt
  • ½ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. FOR THE PEANUT BUTTER COOKIES: In a large bowl, whisk together peanut butter, sugar, milk, salt, and vanilla. Add oat flour and baking soda; fold with spatula until flour is just combined; fold in chocolate chips; set aside.
  3. FOR THE BROWNIE COOKIES: In a large bowl, whisk together milk, oil, sugar, and vanilla.
  4. In a medium bowl, whisk oat flour, tapioca starch, cocoa powder, baking soda, and salt to evenly combine. Add dry ingredients to wet and fold with spatula until dry ingredients are just combined; fold in chocolate chips.
  5. Assemble cookies as desired, with one dough on bottom and the other on top, in rounded tablespoonful-sized scoops.
  6. Bake 10-12 minutes or until edges are golden brown and the tops are slightly firm to the touch (you don't want them to be squishy-soft). Cool on wire rack for 5 minutes and remove from baking sheets to cool completely. The cooler they are, the less they will crumble.
Notes
*You can probably substitute tapioca starch with cornstarch or arrowroot starch with similar results.

 

 

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  • Rachel L September 27, 2015, 4:07 pm

    These look too good to be true! I will have to give these a go, thanks for sharing :D