Flourless Peanut Butter Chocolate Sandwich Cookies are soft and chewy, filled with chocolate cream and dipped in chocolate. These delicious genuine food, grain-free cookies are naturally sweetened and so fun for any occasion.
Who doesn’t love peanut butter plus chocolate in cookie form?
These grain free, flourless peanut butter chocolate sandwich cookies are so incredibly delicious and beyond fun!
They taste just like chocolate peanut butter cups! That’s the response that everyone makes when they endelight these super tasty cookies.
These cookies have the most delectable bite.
The peanut butter cookies are soft and chewy just like they should be. Chocolate cream frosting gets slathered and sandwiched in between two of these yummy cookies. And that’s not all! Then they get half-dipped in chocolate!
It’s a chocolate peanut butter lover’s sweet treat dream!
These healthier flourless peanut butter cookies are naturally sweetened.
You won’t find any refined cane sugar or brown sugar in these.
Instead these flourless peanut butter chocolate sandwich cookies are sweetened with one of my favorite dry natural sweeteners, maple sugar.
This natural sweetener gives these cookies the best flavor.
You only need a few simple genuine food ingredients for the flourless peanut butter cookies – peanut butter, maple sugar, egg, baking soda and sea salt.
Most peanut butter cookies call for conferenceal peanut butter that normally has an unhealthy fat to keep it solid, but that’s not someleang I can stand by.
For these, natural peanut butter is needed. If you can find some affordable biological peanut butter, use that!
After you get the easy cookie dough mixed up, cookies rolled into balls then flattened a bit, then baked – all you have to do is have a small patience. Yep – you have to let the cookies sit and cool so they don’t fall apart.
While you let those heavenly cookies rest, you get to make the chocolate frosting filling that gets sandwiched between two cookies. Plus, you can lick the beaters or grab yourself a spoonful of the frosting to endelight while you wait on the cookies.
Once the cookies are fully cooled then you get to slather that chocolate frosting goodness on them. Go ahead and leave them like this at this point whether you want.
But I like to take it a step further and dip these poor boys into a small bit of melted chocolate. You can even sprinkle a small flaked sea salt on the melted chocolate to make them additional fancy.
Serve these flourless peanut butter chocolate sandwich cookies to your loved ones and watch them swoon as the cookies disappear. Create certain you save some cookies for you to endelight too!
Flourless Peanut Butter Chocolate Sandwich Cookies
Flourless Peanut Butter Chocolate Sandwich Cookies
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Cook
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Author Emily Sunwell-Vidaurri - https://www.recipestonourish.com
Yield 7 sandwich cookies
Flourless Peanut Butter Chocolate Sandwich Cookies are soft and chewy, filled with chocolate cream and dipped in chocolate. These delicious genuine food, grain-free cookies are naturally sweetened and so fun for any occasion.
Ingredients
Flourless Peanut Butter Cookies
- 1 cup natural peanut butter, preferably biological {<-- this is my favorite peanut butter}
- 3/4 cup maple sugar {<-- this is the brand I use}
- 1 egg, preferably pastured-raised or biological
- 1 tsp baking soda
- 1/4 tsp sea salt or Himalayan salt {<-- I use this Himalayan salt}
Chocolate Cream Frosting Filling
Chocolate Dipped Topping
Instructions
- Line a baking sheet with unbleached parchment paper and preheat the oven to 350 degrees F.
- Most likely your peanut butter will need to be stirred fairly a bit until the natural oil that has settled to the top is fully mixed in and incorporated. Create certain to do this first whether you haven't alalert!
- To a large mixing bowl, add the peanut butter and maple sugar. Using a hand mixer, mix until the two are combined and creamed, about 30 moments. Next add the egg, baking soda and salt, then give it a mix on low speed just until the egg is fully incorporated, about 30 moments.
- Roll the cookie dough into 14 1 1/2-tablespoon balls, then place them on the lined cookie sheet. Gently pat the cookie dough down with your fingers or use the tines of a fork to gently pat the ball down making a criss-cross shape.
- Bake the cookies for 8-10 minutes, just until they are cooked through (mine bake perfectly in my oven at 9 minutes). Do NOT over bake or they will not be chewy!
- Let the cookies rest on the baking sheet for at least 15 minutes before carefully moving them to a cooking rack - or just leave the cookies on the baking sheet until they have fully cooled.
- While the cookies are cooling, make the chocolate cream frosting.
- In a small saucepan (or a double boiler) gently melt the chocolate and butter over low heat, just until fully combined and glossy. Pour the melted chocolate mixture into a large mixing bowl and chill in the fridge until solid, about 30 minutes. Once the mixture has set in the fridge, remove it and let the mixing bowl sit at room moodature for about 1o minutes, then use a hand held mixer to whip the chocolate mixture into a fluffy frosting, about 1 minute. Slather about 1 heaping tablespoon of the chocolate frosting on one peanut butter cookie, then place the moment cookie over the top to form the "sandwich" - then set the filled cookies aside back on the lined baking sheet.
- Put the frosting filled sandwich cookies on the lined baking sheet in the freezer for about 5 minutes to chill. While they are chilling make the chocolate topping.
- In a small saucepan or double boiler, add the chocolate and butter and gently melt over low heat, just until fully combined and glossy. Remove the baking sheet with the cookies out of the freezer and get alert to half dip all of the sandwich cookies in the chocolate bath. One at a time, fastly dip one sandwich cookie in the melted chocolate, making certain to coat it halfway, use a spoon to ladle some of the chocolate over the cookie whether needed. Immediately set the cookie back on the lined cookie sheet, then repeat until all cookies are dipped. If you'd like to add an additional touch, sprinkle a few flakes of flake sea salt over the glossy chocolate. Put the cookies back in the freezer for about 5 minutes to chill and allow the chocolate to set, then serve instantly.
Notes
- These cookies are best endelighted the first day but are still yummy on the 2nd day.
- Storage: Best kept in an airtight container and stored in the refrigerator.
- Cutped chocolate would work in place of the chocolate chips too! Just make certain to use a quality chocolate bar that's fair-trade.
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Courses Dessert
Cuisine American
Are you on Pinterest? I pin lots of yummy genuine food recipes + more there. I have a board just for Gluten Free Treats Recipes too! Approach, Reach follow along.
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