This post may contain affiliate links. Please read my disclosure policy.
The whole idea of a flourless cake or cookie is totally foreign to me. It just stands to reason that if you’re going to make a decent cake or cookie, then you’ve got to bake it with flour, right? I mean how can you call it a true cookie if it doesn’t have some substance to it? Fortunately, I haven’t had to worry about any known food allergies in our family — lactose intolerance or gluten issues — so I’ll admit that I haven’t really embraced the gluten-free recipes that I’ve seen all over Pinterest lately. However, after trying these FLOURLESS Peanut Butter and Chocolate Sandwich Cookies, I might have to give those recipes a serious second look! 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! So, I guess this is my first gluten-free recipe post here on the blog!
If you’re a peanut butter lover like me and don’t have to worry about peanut allergies — there’s always a catch, right? — then you’re gonna love these little cookies. I was surprised at how easy they were to make — no refrigerating the dough — and that the texture was almost like a normal cookie!
The chocolate filling is made from melted bittersweet chocolate and butter. I used Divine Chocolate 70% Bittersweet Baking Bar and it was the perfect balance for the sweetness of the cookie. Allow the cookies to cool completely before assembling the sandwiches and then let them sit for about 30 minutes to allow the filling to firm up a bit.
I was a little skeptical about this flourless recipe so I only made a half-batch of cookies. Let me just say that was a mistake on my part! I’m a believer now and am planning on baking more of these for the weekend. I think you should, too! Enjoy, friends!
Peanut Butter & Chocolate Sandwich 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
- 10 ounces bittersweet chocolate coarsely chopped (about 2 cups)
- 8 tablespoons unsalted butter cut into 4 pieces
- 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.
- 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.