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Rich chocolate filling sandwiched with two soft, sweet, and salty peanut butter cookies — entirely gluten-free? That’s right — these flourless peanut butter & chocolate sandwich cookies can be enjoyed by just about everyone.
Time for some honesty. The idea of a flourless cake or cookie is totally foreign to me. It stands to reason that if you make a decent cake or cookie, you’ve got to bake it with flour, right?
I mean, how can you call it a proper cookie if it doesn’t have some substance to it? Well, I can confidently say I’ve been proven wrong!
These little bite-size cookies are made from a batter of peanut butter, brown sugar, baking soda, eggs, and vanilla. Seriously, that’s it — no flour!
And, trust me, they are just as tasty as any other cookie made with flour.
Looking for more peanut butter-chocolate combinations to satisfy your sweet tooth? Check out my Peanut Butter Toffee Turtle Cookies and Old Fashioned Peanut Butter Pie.
Key ingredients & substitutions for Gluten-Free Peanut Butter Sandwich Cookies
Cookies
- Peanut butter — Salty-sweet peanut butter is the base of this incredible gluten-free cookie. You’ll want to use a smooth peanut butter product from the brand of your choosing.
- Brown sugar — Light brown sugar brings additional sweetness to the cookie and lends a rich molasses taste. Similar recipes call for granulated sugar instead. You may use it in place of brown sugar if you prefer.
- Baking soda — Baking soda allows the cookies to rise while baking, creating a light and fluffy crumb.
- Eggs — Eggs bind the ingredients together and give the cookie an airy texture. If necessary, you may use an egg-free egg substitute.
- Vanilla — A couple of drops of pure vanilla extract brings a creamy taste to compliment the sweet and salty peanut butter flavor. Rodelle is the gluten-free brand I chose.
Chocolate Filling
- Bittersweet chocolate — This chocolate filling is as simple as it gets. The main ingredient is bittersweet cooking chocolate, finely chopped to melt easily. Rather than cooking chocolate, you may use bittersweet chocolate chips. Or you can get creative and use milk chocolate or even white chocolate — just make sure the package says it is certified gluten-free.
- Unsalted butter — Keep the filling sweet with unsalted butter. Butter helps to melt the chocolate without burning it.
How to make Flourless Peanut Butter and Chocolate Sandwich Cookies
This gluten-free peanut butter cookie recipe is so easy to make, and the result is decadently delicious.
STEP 1 | Preheat and prep
To create this tasty gluten-free dessert, start by preheating the oven to 350 degrees. Then, line the cookie sheets with parchment paper.
STEP 2 | Combine the ingredients.
Grab your stand mixer and toss the peanut butter, brown sugar, and baking soda into a large bowl. Mix the ingredients on medium speed until they are well blended.
Then, stir in the eggs and vanilla on low speed until just blended — do not overmix!
STEP 3 | Roll the dough
Next, scoop each cookie and roll the dough into one-inch balls. Place them each about 1-1/2 inches apart on the prepared baking sheets to allow for spreading.
Note: Refrain from pressing down on the balls of dough. You want these cookies to keep their shape.
STEP 4 | Bake and cool
Slip one baking sheet into the preheated oven on the center rack. Bake only one batch at a time for about 11 minutes or until the cookies are puffed and crackled.
When finished, place the cookie sheet on a rack and cool for about 10 minutes, then move the cookies to a wire rack to cool completely. While one sheet is cooling, bake the other, then allow it to cool.
STEP 5 | Make the filling
Now, place the chocolate and butter in a microwave-safe glass bowl. Heat the ingredients in the microwave at 50 percent power in 45-second increments to avoid scorching the chocolate.
Stir the chocolate with a rubber spatula until smooth and creamy. Set the bowl aside for 20 to 30 minutes, allowing the filling to cool and thicken slightly.
STEP 6 | Assemble and serve!
Time to put these flourless peanut butter cookie sandwiches together! Turn the cooled cookies over so the flat side is facing up.
Spoon a small amount of filling onto the center of half of the cookies and top with the remaining cookies, flat side down.
Gently press the cookies together to spread the filling almost to the edge. Let the sandwiches rest until the filling is firm, which typically takes about 20 to 30 minutes.
tips
- Patience is key! Remember to allow the cookies to cool completely before assembling the sandwiches. Then let the sandwiches sit for about 30 minutes, as directed. This will give the filling time to harden before biting into these gluten-free desserts.
- Be sure not to overmix the cookie dough. Overmixing makes it dense rather than fluffy and light.
- For picture-perfect chocolate peanut butter cookie sandwiches, be careful and take your time pressing the two cookies together to spread the filling to the edge. Keep a close eye on the chocolate and release the pressure as soon as it reaches the edge but doesn’t spill over.
Frequently asked questions
These flourless peanut butter cookies deliciously pair with so many other flavors! For something different, check out the following ideas. Sweet hazelnut spread, marshmallow fluff, classic buttercream frosting, homemade chocolate ganache, fruit jam, and your favorite ice cream would all do nicely!
The best way to store these gluten-free sandwich cookies is to drop them in an airtight container and keep them at room temperature for up to 3 days. After that, the cookies may become crumbly.
This recipe will also freeze well for long-term storage. Wrap the cookie sandwiches in plastic wrap and place them in a freezer bag or container. They will last up to 3 months in the freezer.
Serving suggestions
For an entire day of gluten-free goodness, try these tasty recipes and top it all off with the flourless peanut butter and chocolate cookie sandwiches—YUM!
Start the day right with these Gluten-Free Sausage Egg Muffins that you can easily make ahead of time. For lunch, dive into some cheesy Mini Caprese Pizzas. And for dinner, use this Hibachi Chicken & Vegetables recipe. Just be sure to select a gluten-free soy sauce, as the recipe notes.
Behind the recipe: Flourless Peanut Butter & Chocolate Sandwich Cookies
Some people choose to stick to a gluten-free diet as a personal choice to better their health. However, many of those restricted to eating only gluten-free either have a gluten intolerance or celiac disease.
Celiac disease is an autoimmune disease where ingesting gluten causes damage to the small intestine. It can be very severe for certain individuals and is passed through families as a genetically predisposed disease.
That said, gluten is a protein found in many modern foods and products. More commonly known, it is found in wheat, rye, and barely. But many foods contain gluten that many are unaware of, like soy sauce, shredded cheese, and dried spices.
Celiac disease is very restricting to a person’s diet, which is why gluten-free options and alterations are essential to know as a cook or baker, whether you’re a beginner or a professional.
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Peanut Butter & Chocolate Sandwich Cookies
Ingredients
Cookies
- 2-1/2 cups smooth peanut butter at room temperature
- 1-1/2 cups firmly packed light brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 tsp.teaspoon pure vanilla extract
Chocolate Filling
- 10 ounces bittersweet chocolate coarsely chopped (about 2 cups)
- 8 tablespoons unsalted butter cut into 4 pieces
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a large bowl, combine the peanut butter, brown sugar, and baking soda on medium speed until well blended. Mix in eggs and vanilla on low speed until just blended – do not overmix.
- Roll the dough into one-inch balls and place about 1-1/2 inches apart on the baking sheets. DO NOT press down.
- On the center rack, bake one sheet at a time for about 11 minutes, or until the cookies are puffed and crackled. Place the cookie sheet to a rack and cool for 10 minutes, then move cookies to a wire rack to cool completely.
For the filling:
- Place the chocolate and butter in a microwave safe glass bowl and heat in the microwave on 50 percent power in 45 second increments, stirring with a rubber spatula until smooth. Set aside 20 to 30 minutes and allow to cool and thicken slightly.
Assembly:
- Turn the cookies over so that they are flat side up. Spoon a small amount of filling onto the center of half of the cookies and top with the remaining cookies, flat side down. Press together gently to spread the filling almost to the edge. Let rest until filling is firm, 20 to 30 minutes.
Notes
- Patience is key! Remember to allow the cookies to cool completely before assembling the sandwiches. Then let the sandwiches sit for about 30 minutes, as directed. This will give the filling time to harden before biting into these gluten-free desserts.
- Be sure not to overmix the cookie dough. Overmixing makes it dense rather than fluffy and light.
- For picture-perfect chocolate peanut butter cookie sandwiches, be careful and take your time pressing the two cookies together to spread the filling to the edge. Keep a close eye on the chocolate and release the pressure as soon as it reaches the edge but doesn’t spill over.
- Store in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap the cookie sandwiches in plastic wrap and place them in a freezer bag or container for up to 3 months.
Nutrition
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
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