Oreo madness part III - vegan peanut butter and jelly Oreos

Okay folks, it’s that time of day. This is the last installment in our ever-so-crazy Oreo madness. The third and final recipe, featuring that old standby of the American lunchbox—peanut butter and jelly.

I know. It’s insane.

To commemorate this occasion—and to save some writing time, since I’m desperately trying to finish up my novel by summer vacation—I’ve put together a list of other Oreo flavors you may be interested in. Most of them aren’t vegan, but you can easily use the chocolate shortbread base (or a plain shortbread) and sub coconut oil or margarine for whatever buttery substance is used in the filling. Basically, it’s all just for inspiration.

Without further ado, here they are!

They're not fat, they're fluffy! source

Homemade golden Oreos from Crazy for Crust.

I would eat these for breakfast. source

Healthy Oreos from Foodie Fiasco.

Calling my name. source

Mint chocolate-covered Oreos by Broma Bakery.

Ay ay ay! source

Gluten-free salted caramel Oreos from London Bakes.

Stuff 'em, girl. Wait that sounded wrong. source

Peanut butter Oreos from Brooklyn Farm Girl.

Because why not? source

Peanut butter cookie dough Oreos by Dinners, Dishes, and Desserts.

Not from scratch, but still a good idea. source

Oreo ice cream sandwiches by Bakerella.

Needs more sprinkles. source

Cake batter Oreos by Chef in Training.

Please note—do not pin any of the photos here, since I didn’t take them. Be a kind interneter; go to the original source.

So as you can see, I could’ve spent much, much longer doing this whole “Oreo madness” thing. But this is it for now.

Try not to cry too much.

As a peanut butter ‘n’ jelly lover, I was a huge fan of this final variation. It almost hurt to hand them over to my brother. I wept on the inside. You don’t often see peanut butter and jelly desserts featuring chocolate—if anything, it’s usually white chocolate—but I found the shortbread went very well with the peanut butter buttercream and strawberry jam. Most things go well with chocolate shortbread.

Let me correct that. Sweet things. Don’t go dipping any shortbread in guacamole because of me.

Here’s the recipe.

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Vegan peanut butter and jelly Oreos

Ingredients

½ recipe Bouchon Bakery’s chocolate shortbread

113 grams • coconut oil, softened • ½ cup

96 grams • peanut butter • ¼ cup plus 2 tablespoons

240 grams • powdered sugar • 2 cups

30 grams • nondairy milk • 2 tablespoons

Pinch salt

80 grams • strawberry jam • ¼ cup

Instructions

Place coconut oil and peanut butter in the bowl of an electric stand mixer; beat until smooth. Slowly add powdered sugar and mix to combine. Add milk and salt; whip until light and fluffy.

Pipe a ring of peanut butter frosting around the edge of one cookie. Add a dab of jam in the center—about a ½ teaspoon to a teaspoon. Sandwich another cookie on top. Munch.

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They look gloomy only because they know they are doomed.

In the theme of peanut butter and jelly, here are some other desserts to check out (as if you don’t have enough recipes to look at already).

Apple peanut butter cheesecake with sautéed apples. Not jelly, but the fruit peanut butter combo is still there.

Vanilla overnight oats with strawberry rhubarb chia jam and peanut butter granola. A gloriously healthy breakfast.

Peanut butter and jelly birthday cake. Try not to be scared off by my awful photography. It’s gotten slightly better. I think.

Peanut butter and jelly sugar cookie sandwiches. If you made them circular, you’d have a golden Oreo on your hands!