Chocolate Peanut Butter Filled Ravioli Cookies (Vegan)

 1 cup whole wheat pastry flour
 1 cup oat flour
 1 tsp fine sea salt
 2 tbsp coconut sugar
  cup cold vegan butter
 4 tbsp ice cold water (may need an extra tbsp if too dry)
 1 bag Jojo's Peanut Butter Delight bites bagUse code LIVLAUGHCOOK10 to get 10% off on https://jojoschocolate.com/
Chocolate Peanut Butter Glaze
 ½ cup chocolate chips
 ½ cup coconut cream
 2 tbsp creamy natural peanut butter

1

Preheat oven to 375F and line a baking sheet with parchment paper.

2

To prepare crust, combine flours, salt, coconut sugar, and vegan butter in a food processor with a dough blade. Pulse until combined, scraping down the sides as necessary.

3

Add 4 tbsp ice cold water and pulse in between each one until your dough comes together. It's ready when you can pinch the dough between 2 fingers without it crumbling.

4

Turn the dough onto a floured surface, shape into a disc, and cover with a piece of plastic wrap. Use a rolling pin to roll the dough into a large rectangle. Cut into 12 equal squares or rectangles and transfer to the baking sheet.

5

Place 1 bite size chocolate in the middle of half the squares, leaving a 1/4 inch border to seal the edges. Cover with another piece of square dough and press down the edges with a fork.

6

Bake for 20 minutes.

7

While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.

8

Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!

Ingredients

 1 cup whole wheat pastry flour
 1 cup oat flour
 1 tsp fine sea salt
 2 tbsp coconut sugar
  cup cold vegan butter
 4 tbsp ice cold water (may need an extra tbsp if too dry)
 1 bag Jojo's Peanut Butter Delight bites bagUse code LIVLAUGHCOOK10 to get 10% off on https://jojoschocolate.com/
Chocolate Peanut Butter Glaze
 ½ cup chocolate chips
 ½ cup coconut cream
 2 tbsp creamy natural peanut butter

Directions

1

Preheat oven to 375F and line a baking sheet with parchment paper.

2

To prepare crust, combine flours, salt, coconut sugar, and vegan butter in a food processor with a dough blade. Pulse until combined, scraping down the sides as necessary.

3

Add 4 tbsp ice cold water and pulse in between each one until your dough comes together. It's ready when you can pinch the dough between 2 fingers without it crumbling.

4

Turn the dough onto a floured surface, shape into a disc, and cover with a piece of plastic wrap. Use a rolling pin to roll the dough into a large rectangle. Cut into 12 equal squares or rectangles and transfer to the baking sheet.

5

Place 1 bite size chocolate in the middle of half the squares, leaving a 1/4 inch border to seal the edges. Cover with another piece of square dough and press down the edges with a fork.

6

Bake for 20 minutes.

7

While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.

8

Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!

Chocolate Peanut Butter Filled Ravioli Cookies (Vegan)

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