Flourless Peanut Butter Chocolate Sandwich Cookies are soft and chewy, filled with chocolate cream and dipped in chocolate. These delicious real 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 enjoy 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 real food ingredients for the flourless peanut butter cookies - peanut butter, maple sugar, egg, baking soda and sea salt.
Most peanut butter cookies call for conventional peanut butter that usually has an unhealthy fat to keep it solid, but that's not something I can stand by.
For these, natural peanut butter is needed. If you can find some affordable organic 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 little 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 enjoy 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 if you want.
But I like to take it a step further and dip these bad boys into a little bit of melted chocolate. You can even sprinkle a little flaked sea salt on the melted chocolate to make them extra fancy.
Serve these flourless peanut butter chocolate sandwich cookies to your loved ones and watch them swoon as the cookies disappear. Make sure you save some cookies for you to enjoy too!
Flourless Peanut Butter Chocolate Sandwich Cookies
Flourless Peanut Butter Chocolate Sandwich Cookies
Flourless Peanut Butter Chocolate Sandwich Cookies are soft and chewy, filled with chocolate cream and dipped in chocolate. These delicious real food, grain-free cookies are naturally sweetened and so fun for any occasion.
Ingredients
Flourless Peanut Butter Cookies
- 1 cup natural peanut butter, preferably organic {<-- this is my favorite peanut butter}
- ¾ cup maple sugar {<-- this is the brand I use}
- 1 egg, preferably pastured-raised or organic
- 1 teaspoon baking soda
- ¼ teaspoon sea salt or Himalayan salt (<-- this is my favorite Himalayan sea salt)
Chocolate Cream Frosting Filling
- ½ cup chocolate chips or stevia sweetened chocolate chips {<-- I use these stevia sweetened chocolate chips}
- ¼ cup grass-fed butter
Chocolate Dipped Topping
- ¼ cup chocolate chips or stevia sweetened chocolate chips
- 3 tablespoon grass-fed butter
- Flake sea salt, optional for garnish (<-- this is my favorite flake salt!)
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 quite a bit until the natural oil that has settled to the top is fully mixed in and incorporated. Make sure to do this first if you haven't already!
- 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 seconds. 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 seconds.
- Roll the cookie dough into 14 1 ½-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 temperature 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 second cookie over the top to form the "sandwich" - then set the filled cookies aside back on the lined baking sheet.
- Place 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 ready to half dip all of the sandwich cookies in the chocolate bath. One at a time, quickly dip one sandwich cookie in the melted chocolate, making sure to coat it halfway, use a spoon to ladle some of the chocolate over the cookie if 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 extra touch, sprinkle a few flakes of flake sea salt over the glossy chocolate. Place the cookies back in the freezer for about 5 minutes to chill and allow the chocolate to set, then serve immediately.
Notes
- These cookies are best enjoyed the first day but are still yummy on the 2nd day.
- Storage: Best kept in an airtight container and stored in the refrigerator.
- Chopped chocolate would work in place of the chocolate chips too! Just make sure to use a quality chocolate bar that's fair-trade.
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Recommended Products
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
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OXO Good Grips Cookie Scoop, Medium, Stainless Steel
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 612Total Fat: 45gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 65mgSodium: 758mgCarbohydrates: 51gFiber: 5gSugar: 38gProtein: 13g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats Recipes too! Come follow along.
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Renee D Kohley
OH! They just look so soft and amazing! What a special but easy to make treat! Thank you for sharing!
Hope
I made these in the weekend and they were an absolute hit with my family! That creamy chocolate filling was sooo good! Pinning to keep this recipe for later 🙂
Cathy
What a winning combination of decadence and healthfulness! It's great how you can accomplish such a delicious treat with wholesome ingredients! Pinning!
Kiran Dodeja Smith
OH my gosh - these literally look store-bought. My 2nd daughter has been talking about baking cookies - I'm printing this one for her to make tonight!
Kelly
Yum, nothing better than a peanut butter cookie. And love that it's flourless!
Joni Gomes
I'm a big fan of these cookies! I made these with almond butter and it was a hit with my family!
Tessa Simpson
Peanut blossom is a healthy pant suit!! LOVE! Classic combo!
Raia Todd
I seriously want to eat a whole batch of these right now! They look soooo good!
Jean
Drooling over these cookies! Peanut butter is my biggest weakness and I love these are flourless. I will definitely have to make this soon!
linda spiker
These look amazing and the texture looks perfect!
STACEY CRAWFORD
Wow, these sure do look mouth-watering yummy!
Tammy
What would you suggest as a substitute for maple sugar? It's not something I can find here, though there are quite a few other sugars available here.
Emily Sunwell-Vidaurri
Hi Tammy, for this recipe, I really don't have another substitute. You could try using coconut sugar, but the flavor will change and I'm not sure it would be the same consistency. Usually peanut butter cookies are cane sugar, but I was wanting to make a version that is naturally sweetened and didn't contain cane sugars. I wish I knew and exact answer, but I don't. I would guess you could try coconut sugar, erythritol or maybe even sucanat - but again, I haven't tested any of those. Hope that helps! 🙂
Katie Beck
Sandwich cookies are the best kind of cookies. Really, you are getting two cookies and only telling yourself you're eating one 🙂
Nothing goes better with a glass of milk than a peanut butter cookie either!
Cristina
These look great. I would try making them. Can I use plain maple syrup instead of the maple sugar?
Emily Sunwell-Vidaurri
Hi Cristina, thank you! I haven't tried them with maple syrup to test it out that way. The only concern I would have is it most likely will change the texture because the syrup has more moisture and the maple sugar serves as a dry sweetener. I'm not sure if the dough would come together the same way. So, I guess the answer is I can't say for sure. I wish I knew.
ChihYu
oh my good lord these cookies look SO GOOD! I want a dozen of them please !
Alene
Thanks a lot! If I make these, I will eat them all! Dangerous! They look delicious.
Emily Sunwell-Vidaurri
Thank you! I only shared a few of the batch with my family 😉 I hope you get to enjoy some.
Annemarie
I need to try these! So much better than peanut butter blossom cookies since the chocolate is well-distributed. 🙂
jennifer
I am dying! These look so good, a trifecta of goodness with that cookie, creme filling and chocolate dip. These wouldn't last long at my house.
Kari - Get Inspired Everyday!
These are so stunning, and I never tire of chocolate and peanut butter together!
Meredith
My boys would go crazy for these! Chocolate and peanut butter are two of my favorite flavors! Can not wait to make these!
Yang
What a genius idea to make cookie sandwiches! Your photos are stunning! <3
Tina
You are making me so hungry with these pictures! This cookie sounds so good, I can't wait to make them.
Anya
I can't wait to try these. I think I'll use coconut sugar instead of maple sugar since that's what I currently have. But my kids would love all the flavors in these cookies.
Carol Little R.H. @studiobotanica
I am a big fan of those peanut butter cups.. and here's a way to enjoy that flavour with real food ingredients!
Thanks Em. .On my list to make!!
Lindsey Dietz
Ok, we've made these twice now. ADDICTED. Absolutely addicted. Since I can't have dairy, I substituted palm shortening for the chocolate filling, and it's perfect!
Emily Sunwell-Vidaurri
That's great to know palm shortening worked just as good - love that stuff! So thrilled to hear you and your family enjoy them Lindsey. xo
Lori
These look amazing! We're going to make these this weekend. I love how simple the recipe is too. Thank you for the recipe, Emily 🙂