Peanut Butter Stuffed Biscuits

These Peanut Butter Stuffed Biscuits are a slightly more sophisticated twisted on classic Peanut Butter Cups, with a crunchy biscuit base, a sweet peanut butter filling, a rich dark chocolate coating and optional extra drizzle of peanut butter on top!

They also happen to be completely vegan, with a gluten-free option (just sub for GF flour) and no refined sugar.

If you like these Peanut Butter Stuffed Biscuits, I think you’ll LOVE my Peanut Butter Cookie Pie, Chocolate Peanut Butter Jelly Cups and Peanut Butter Protein Squares!

P.S. Let me know if you make these on Instagram: @elibrechernutrition – I would love to see your creations!  

PEANUT BUTTER STUFFED BISCUITS

Makes: 18-20 cookies⁠ ⁠ Ingredients:

• 70g oat flour (make your own by grinding porridge oats in a food processor until a flour-like consistency forms)⁠
• 60g regular or gluten-free flour⁠
• 3 tbsp sugar or granulated sweetener
• 1/2 tsp baking powder⁠
• 1/4 tsp sea salt
• 2 tbsp coconut oil, melted⁠
• 4 tbsp almond milk (or any milk)
• 1/2 tsp vanilla extract
• 5 tbsp smooth peanut butter
• 1 tbsp maple syrup or honey
• 100g melted dark chocolate

Method:

1. Preheat your oven to 180°C.⁠
2. In a large bowl, mix together the oat flour, regular (or gluten-free) flour, sugar, baking powder and salt.⁠
3. Pour in the melted coconut oil, vanilla and milk and mix well (I recommend using your hands!)
4. Roll the dough into a ball and place it between 2 sheets of baking paper.
5. Use a rolling pin to roll the dough until it’s about 1/4 inch thick.
6. Use cookie cutters to cut out the biscuits (I used flower-shaped cutters).
7. Arrange the biscuits on a lined baking tray and bake for 15-17 minutes, then allow to cool completely.⁠
8. Once the biscuits are cool, mix together the peanut butter and maple syrup in a small bowl.
9. Use the back of a teaspoon to spread the peanut butter layer onto each biscuit, then place biscuits in the freezer for 20 minutes.
10. Remove from the freezer and dip each biscuit into the melted chocolate, then leave to set before serving. Store in an air-tight container at room temperature for up to 5 days.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations! For more dessert recipes, check these recipes out:

• Apple & Blueberry Crumble
• Peach & Nectarine Crumble
• Rocky Roads (vegan)
• Ultimate Banana Bread
• Chocolate Coconut Banana Bread
• Chocolate Sticky Toffee Cups
• Trillionaire Shortbread with Date-Tahini Caramel
• Easy Vegan Biscuits
• Chocolate Cake Pops
• Flourless Triple Chocolate Cake with Sticky Toffee Frosting
• Chocolate Peanut Butter Jelly Cups
• Chocolate Chip Quinoa Granola
• Chocolate Chip Blondies
• 2-Minute Chocolate Protein Mug Cake
• Chocolate-dipped Sweet Potato Chips
• Secret Ingredient Chocolate Mousse
• 3-Ingredients Nutella Truffles
• 3-Ingredient Raw Chocolate Bark
• Peanut Butter Choc Chip Cookie Pie
• Vegan Fudgey Oreo Brownies
• Chocolate Gingerbread Men
• Protein Mocha Muffins
• Cacao, Coconut & Quinoa Clusters
• Banana Bread Pecan Muffins
• Chocolate Caramel Mars Bars
• Banoffee Billionaire Bites

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