Peanut Butter Sandwich Cookies

By Chef: Ingrid Weithers-Barati
Posted: March 1, 2011


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The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving. If you are allergic to peanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.


  • 1 cup sprouted quinoa
  • 1 tablespoon lecithin
  • ½ teaspoon sea salt
  • 2 cups raw peanuts
  • 1/3 cup agave
  • 2 teaspoon organic vanilla


1. In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it’s dry. If the sprouted quinoa still contains a bit of moisture, the quinoa, salt, and lecithin will process into a dough-like mass.]

2. Place the quinoa mixture into a bowl. Set aside.

3. Using the same food processor, add the peanuts and process into peanut butter.

4. Add the agave and vanilla, and continue to process until combined.

5. Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.

6. Freeze dough for an hour. This makes the dough much more manageable and less sticky.

7. Take a rolling pin and roll out dough and shape cookies into desired shapes.

8. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

9. Eat as is or place peanut or other nut butter of your choice between two cookies for a cookie sandwich


You can either use store bought peanut butter, ideally organic, or make your own homemade. Making peanut butter is easy. Add a 2-3 cups of peanuts to a food processor. Process until the peanuts break down and within minutes you’ll have fresh homemade peanut butter. You can leave the peanut butter plain or add sweetener and/or salt to taste. Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants. Put the peanut butter in a jar or container with tight fitted lid and store in the refrigerator.