This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.
1½ cups non-hydrogenated shortening or unsalted butter , at room temperature
1½ cups creamy peanut butter
1½ cups packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups blanched almond flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups gluten-free quick-cooking oats
1 cup confectioners’ sugar
In a large bowl and using an electric mixer, beat together ½ cup shortening, 1 cup peanut butter and the brown sugar until light and fluffy. Add the eggs and vanilla; beat well. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the shortening mixture and beat until combined. Mix in the oats until combined. Form the dough into a ball, cover with plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Drop teaspoon-size balls of dough onto the cookie sheet, leaving about 2 inches in between; bake until golden, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a medium bowl and using an electric mixer, beat together the remaining 1 cup shortening, ½ cup peanut butter and the confectioners’ sugar. Using a pastry bag or resealable plastic bag with a corner snipped off, pipe the filling onto half the cooled cookies. Top with the other half to form sandwiches.