Turning 40 didn’t bother me. I jumped the gun and went through all the milestone’s complicated emotions when I turned 39. By the time my 40th came around, I was ready to embrace the next decade and savor the perks. Because everything they say is true: With age comes more confidence, clarity, and a certain je ne care pas. As in, my body doesn’t look like a model? I don’t care. Everyone doesn’t like me? I don’t care. I am 40, hear me roar.
What does turning 40 have to do with cookies? I’m part of a group of bloggers honoring fellow registered dietitian Regan Jones, who is turning the big 4-0 today. Regan is beloved in our profession for good reason. She’s been instrumental at building a strong online presence for dietitians. She co-founded Healthy Aperture, the only food blog photo sharing site moderated by dietitians and solely focused on healthy food blogs. She also co-founded Recipe Redux, a recipe challenge for food bloggers that marries taste and nutrition. And in person, she’s warm, funny, charming, and stylish–with a Southern accent that makes everything sound like a compliment (or at least something you should definitely agree with).
To celebrate Regan today, we were tasked with creating either a cocktail or a gluten-free treat. Since I’m not much of a drinker, I chose a dessert. These cookie sandwiches are based on my 4 Ingredient Peanut Butter Cookies, but I reduced the sugar and added a chocolate filling. I filled mine with melted chocolate chips, but you can also use Nutella or Justin’s Chocolate Hazelnut Butter, both of which are gluten free.
A note about oats: Though oats don’t naturally contain gluten, they can become contaminated with gluten during growing or processing. Not a big deal if you don’t have to avoid gluten. A very big deal if you have celiac or a gluten intolerance. So if you want a gluten-free cookie sandwich, buy oats labeled “gluten free”.
Peanut Butter Cookie Sandwiches
- 1 egg
- 1 cup natural peanut butter
- 1/2 cup gluten-free rolled oats
- 1/3 cup granulated sugar (plus more for making criss-cross pattern on cookies)
- 1/2 cup chocolate chips (or chopped chocolate)
- Preheat oven to 350 degrees.
- Combine egg, peanut butter, oats, and sugar and stir well.
- Roll into 1-inch balls and place onto ungreased baking sheet (or line with a baking mat such as Silpat)
- Dip fork into sugar and make a criss-cross pattern on top of each cookie, pressing down to slightly flatten cookies.
- Bake for 8-10 minutes or until tops look slightly dry.
- While cookies are still hot, press tops again with fork dipped in sugar, going over criss-cross pattern to flatten a second time. Allow cookies to cool.
- Heat chips in microwave on HIGH until melted, about 30-60 seconds, stirring halfway through.
- Spread chocolate on the bottom of a cookie and top with a second cookie. Repeat with rest of batch.
- Store cookies in an airtight container.