Flourless Chocolate Peanut Butter Cookie Sandwiches (grain-free, dairy-free)

These flourless chocolate peanut butter cookie sandwiches are super fudgy and rich and happen to be grain-free, gluten-free and dairy-free!

These Flourless Chocolate Peanut Butter Cookie Sandwiches are grain-free, dairy-free and super easy to put together! I’m super excited about this post! First of all – because it’s peanut butter and chocolate. That’s one of my favorite combinations and I’m guessing one of yours, too? ;) Second of all – they’re flourless! So that means all of you can make these cookies! I love it when I can make my whole grain and gluten-free friends happy at the same time. :) These cookies are actually more like brownie bites, especially when you add the peanut butter filling and refrigerate. But to achieve the ridiculously chewy texture, you can’t over bake them. And I know you’ll want to! I only baked these tiny cookies for 4 minutes. I tested them at 5 and 6 minutes and that just wasn’t working for me. They totally turn from soft and fudgy to cakey in a minute. All ovens are different so if you’re worried about underbaking your cookies, bake a test cookie or two and see what works for you. These Flourless Chocolate Peanut Butter Cookie Sandwiches are super easy to put together and happen to be grain-free, gluten-free and dairy-free! These cookies are kind of weird, too. They’re peanut butter cookies, but – they actually use almond butter in the dough. I tried this twice with natural peanut butter but there was such a funky aftertaste. Not only in the dough but in the baked cookies. So you have to make these cookies with almond butter! You’ll be able to taste the almond butter in the dough, but once they’re cooked, it’s all chocolatey goodness with absolutely no hint of almond. If you don’t have almond butter on hand, I recommend not going out to buy some. It’s absurdly expensive, especially when you can make your own at home in only a few minutes! All you need are almonds and a food processor. Check out this almond butter recipe. These Flourless Chocolate Peanut Butter Cookie Sandwiches are gluten-free, grain-free, dairy-free and are super easy to put together! One thing that’s kind of sad about these cookies is how much sweetener I ended up adding. I started off with, “I’m just going to use a little honey!” Um. Yeah. In goes a fourth cup of coconut sugar after trying that batch. “But that’s it! I refuse to add more sugar.” And after that batch… in went half a cup of melted chocolate (which also contributes to the fudgy texture!) I have a little confession to make. The yield might be a little off. I assembled one peanut butter cookie sandwich. Ate one peanut butter cookie sandwich. Assembled three more. Ate another. What I do know is that the filling makes just enough for the cookies! And that’s what’s important, right? ;) The next time I make these (which will probably be very soon!) I’ll double check my yield. These Flourless Chocolate Peanut Butter Cookie Sandwiches are grain-free, dairy-free and super easy to put together! Don't require any unusual ingredients, either. Don’t like these chocolate peanut butter cookie sandwiches? (What?! Why?!) Here are some other chocolate peanut butter goodies!
Peanut Butter Cup Brownies (100% whole grain)
Peanut Butter Cup Brownies (100% whole grain)
These Coconut Peanut Butter Chocolate Bars are naturally gluten-free, dairy-free and 100% whole grain! From texanerin.com
Coconut Peanut Butter Chocolate Bars (gluten-free, 100% whole grain, dairy-free)
Date Sweetened Fudge Brownies (grain-free, dairy-free)
Date Sweetened Fudge Brownies (grain-free, dairy-free)

Flourless Chocolate Peanut Butter Cookie Sandwiches

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Rated 5.0 by 7 readers
Flourless Chocolate Peanut Butter Cookie Sandwiches (grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 cookie sandwiches

Ingredients

    For the cookies:

  • 1¼ cup (300 grams) natural almond butter
  • ¼ cup (80 grams) honey
  • ¼ cup (32 grams) coconut sugar or granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup (40 grams) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90 grams) semi-sweet chocolate, melted (use Enjoy Life chocolate chips for dairy-free)
  • For the peanut butter filling:

  • ½ cup (132 grams) natural peanut butter
  • 2 tablespoons (40 grams) honey
  • 1 tablespoon (14 grams) coconut oil1

Directions

  1. Give the almond butter a good stirring with a spoon or a knife. This is to help redistribute the oil.
  2. In a large bowl, mix all the cookie ingredients together except for the melted chocolate.
  3. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that.
  4. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to roll into balls.
  5. Meanwhile, prepare the peanut butter filling.
  6. In a medium bowl, mix together all the filling ingredients until well combined. Place this in the refrigerator for now.
  7. Preheat the oven to 325°F (162°C) and line a baking tray with a Silpat or a piece of parchment paper.
  8. Roll the dough into ¾" balls and place 1½" apart on the prepared baking tray.
  9. Bake for 4-5 minutes or just until the top of the cookies appear baked.
  10. Remove the cookies from the oven and let them cool completely on the baking tray.
  11. Once the cookies have completely cooled, assemble the cookie sandwiches by rolling a marble-sized ball of filling mixture and placing itin the middle of a cookie. Press down slightly and place another cookie on top.
  12. Store the cookies in an airtight container in the refrigerator for up to 1 week.

Notes

  1. Use refined if you don't want any coconut taste.

Recipe by  | www.texanerin.com

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59 comments on “Flourless Chocolate Peanut Butter Cookie Sandwiches (grain-free, dairy-free)” — Add one!

  • Shelby
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    says
    November 9, 2014 @ 7:47 pm

    Love the recipe!! I kinda hijacker it and made it vegan still came out awesome!! I also used peanut butter and didn’t notice any funny after taste.

    Reply
    • Erin replies to Shelby
      November 10, 2014 @ 8:32 am

      That’s awesome that the peanut butter version came out without a weird taste! And so happy that they came out well for you. :) Thanks for the feedback!

      Reply
  • mike forbes
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    July 28, 2014 @ 7:37 am

    Turned out fantastic! Used some swiss 63% dark chocolate I had kicking around. They taste as good as they look. I cooked mine for about 12 minutes.

    I had my doubts but they were worth all the work! Thanks for posting.

    Reply
    • Erin replies to mike forbes
      July 29, 2014 @ 12:18 pm

      Awesome! So happy that you liked the cookies and that they came out well for you. :) Thanks a ton for the feedback and the rating!

      Reply
  • Nicola says
    March 26, 2014 @ 8:13 am

    *bookmarked* :)
    No flour at all in these babies? I was almost expecting a touch of coconut flour in the cookie batter. Just checking before I try out the recipe!

    Reply
    • Erin replies to Nicola
      March 26, 2014 @ 8:46 am

      Nope! No flour at all. :) I hope you’ll enjoy them!

      Reply
  • Jolene
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    March 25, 2014 @ 5:21 pm

    These are SO yummy!! There are a lot of comments on here about how good they look, but not many on how they taste. ;) I made a batch today with a few tweaks. I didn’t have enough almonds for the almond butter, so I threw in a small handful of peanuts and cashews to make up the difference. I didn’t add any salt since the peanuts I used were salted. The coconut oil I used is unrefined, but it didn’t taste coconutty to me. They are a bit oily, but it didn’t matter to me. They are delicious! Thank you!!

    Reply
    • Erin replies to Jolene
      March 26, 2014 @ 8:49 am

      I’m so happy you liked them, Jolene! And good to know that they didn’t come out coconutty with unrefined oil. I love your addition of peanuts and cashews to the almond butter! I’ve never tried mixing nuts when making butters so I think I’ll give that a try. Thank you so much for leaving feedback and for the rating! I really appreciate it. :)

      Reply
  • Rose | The Clean Dish
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    says
    March 18, 2014 @ 2:16 pm

    Erin, these look fantastic. I’ll make them today :) Awesome recipe!!

    Reply
  • Andi says
    March 18, 2014 @ 1:42 am

    Mine turned out SUPER OILY. I made my own almond butter. Does that make a difference?

    Reply
    • Erin replies to Andi
      March 18, 2014 @ 10:55 am

      Oh, no. I’m sorry to hear that. :( Did you refrigerate the dough for at least an hour? Before you refrigerate the dough, it’ll seem pretty oily but after baking, the cookies shouldn’t be oily at all. I also used homemade almond butter and I’ve made these several times so I’m not sure what the problem could have been. Do you think another minute or two of baking time could have helped? Sorry they didn’t work out for you! :(

      Reply
      • Rose | The Clean Dish
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        replies to Erin
        March 18, 2014 @ 2:41 pm

        I had something like this happen to me before; with my own recipe, actually. One batch was too oily, the other was too dry although I made it exactly the same way – I figured out later that I hadn’t mixed up the almond butter properly. As the oil floats towards the top, the top half of my jar was a lot oilier (not visibly) than the bottom half so once I made sure to take my time mixing my almond butter thoroughly from top to bottom, I had no more problems with the recipe :) (it only took, like, three jars haha!)Hope this helps!

        Reply
        • Erin replies to Rose | The Clean Dish
          March 18, 2014 @ 6:52 pm

          Thanks a bunch for your comment, Rose! I don’t know what’s with my almond butter, but it never separates. Maybe I use it too quickly? ;) I never thought about this being a problem before so thanks for letting me know. Now I’ll know what to tell people in the future! And I’ll also make a note to stir your almond butter first.

        • Rose | The Clean Dish replies to Rose | The Clean Dish
          March 18, 2014 @ 8:58 pm

          I made them today and they turned out great!! After 1h in the fridge, they were nice and firm – not very oily at all, considering they’re made out of nut butter and a few other liquid-y ingredients ;)

          Andi, I hope you’ll give these cookies another chance; I almost ate the whole batch myself!

        • Erin replies to Rose | The Clean Dish
          March 19, 2014 @ 5:39 pm

          So happy to hear that they came out well! Thank you so much for your feedback. :)

  • Martine @ Chompchomp says
    March 16, 2014 @ 7:49 am

    These look AMAZING! And the PB means they are healthy right?

    Reply
    • Erin replies to Martine @ Chompchomp
      March 16, 2014 @ 8:34 pm

      But of course! ;) And if you use dark chocolate, then there are antioxidants involved and that makes these health warrior cookies! :D

      Reply
  • Sylvie | Gourmande in the Kitchen says
    March 14, 2014 @ 9:54 pm

    Oh boy do those look super fudgy and delicious!

    Reply
  • Jennie @themessybakerblog says
    March 11, 2014 @ 8:35 pm

    I’m going to come live with you so I can eat these little gems every day. I hope you’re okay with that :)

    Reply
  • Maria G.
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    says
    March 10, 2014 @ 10:27 pm

    These cookies are so appetizing that can only imagine how tasty they are. They contain all my favorite sweet products- peanut butter and chocolate. As far as I can judge from the photo the top crust should be crispy.

    Reply
    • Erin replies to Maria G.
      March 12, 2014 @ 7:43 pm

      Thank you! :) And they’re not really crispy at all. Just chewy, chewy goodness. :)

      Reply
  • Brianne @ Cupcakes & Kale Chips says
    March 10, 2014 @ 3:31 pm

    Erin, do you think peanut butter would work in the cookies instead of almond butter to really up the PB factor? I keep huge jars of peanut butter on hand, but don’t always have almond butter.

    Reply
  • Kristi @ My San Francisco Kitchen says
    March 10, 2014 @ 4:36 am

    I love that you use almond butter for the cookies, sounds incredible!!

    Reply
  • Phi @ The Sweetphi Blog says
    March 8, 2014 @ 9:35 pm

    Chocolate AND Peanut Butter? Yes please! These look amazing!

    Reply
  • Raia says
    March 8, 2014 @ 3:48 am

    Oh, these look amazing! I would probably have to make them at nap time so I wouldn’t have to share… ;)

    Reply
    • Erin replies to Raia
      March 8, 2014 @ 8:05 pm

      Hahaha. Best comment ever. :D

      Reply
  • Katie @ Produce on Parade says
    March 8, 2014 @ 2:10 am

    Don’t forget about your vegan readers! :D We don’t do eggs, but maybe they’d work with flax eggs? They look so cute and scrumptious!!

    Reply
    • Erin replies to Katie @ Produce on Parade
      March 8, 2014 @ 8:05 pm

      Thanks, Katie! And I know. I feel bad that these are pretty much okay for everyone except the vegans. It’s often that way with my recipes just because I use a lot of eggs. :( Sorry! I have no idea if these would work with flax eggs but if you try it, please let me know how it goes! :)

      Reply
  • Danae @ reciperunner says
    March 7, 2014 @ 7:01 pm

    These are beauties! I love chocolate and peanut butter combinations especially when they involve chewy, fudgy looking cookies!

    Reply
    • Erin replies to Danae @ reciperunner
      March 8, 2014 @ 8:07 pm

      Thanks! :) And yes. Chewy and fudgy is the best! Cakey-ness? Pssh. Not around here! ;)

      Reply
  • Jessica @ Sprinkle Some Sugar says
    March 7, 2014 @ 7:33 am

    Can’t believe how fudgy these look! Peanut butter + chocolate is perfection in any form. :)

    Reply
  • Anna (Hidden Ponies) says
    March 7, 2014 @ 4:04 am

    These look SO fudgy – and of course I never get tired of pb and chocolate!

    Reply
    • Erin replies to Anna (Hidden Ponies)
      March 8, 2014 @ 8:10 pm

      I have to admit that after making these cookies 224 times, I’m a little tired of it. But that’ll pass by tomorrow, I’m sure! ;)

      Reply
  • Jessica @ Portuguese Girl Cooks says
    March 7, 2014 @ 12:22 am

    Oh my gosh, I love how fudgy these look!

    Reply
  • becca - cookie jar treats says
    March 6, 2014 @ 11:25 pm

    Oh my these look awesome! They are basically that peanut butter cup brownie in cookie form! :D So excited to tries these sometime.

    Reply
  • Jessica @ A Kitchen Addiction says
    March 6, 2014 @ 9:07 pm

    These look like super addicting little cookies!

    Reply
  • Norma | Allspice and Nutmeg says
    March 6, 2014 @ 6:00 pm

    These cookies look so scrumptious. I love that you used almond butter for the filling. Oh my goodness I want one…maybe 3

    Reply
  • Erin @ The Spiffy Cookie says
    March 6, 2014 @ 5:52 pm

    Wow those look amazing. I would’ve never guessed they were gluten-free with how fudgy they look.

    Reply
  • Maureen says
    March 6, 2014 @ 5:32 pm

    These look yummy. Should not be advertised as dairy free though since it contains chocolate.

    Reply
    • Erin replies to Maureen
      March 6, 2014 @ 5:36 pm

      I forgot to link to the dairy-free chocolate chips that I recommend for the dairy-free folks. I’ve used them myself and love them! Thanks for pointing that out. Post is fixed! :)

      Reply
  • Katrina @ WVS says
    March 6, 2014 @ 3:54 pm

    Yay flourless! And I love mini brownie bites of any kind – so good!

    Reply
  • Holly @ EatGreatBEGreat says
    March 6, 2014 @ 2:50 pm

    Chocolate and PB is the best combo ever, so I’m totally loving these cookies!

    Reply
  • Betsy @JavaCupcake
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    says
    March 6, 2014 @ 1:13 pm

    This is right up my alley! These cookies look so delish, Erin!

    Reply
    • Erin replies to Betsy @JavaCupcake
      March 6, 2014 @ 5:38 pm

      Thank you! I’ll have to make them for you in May. :D

      Reply
      • Heathar Parisi replies to Erin
        September 1, 2014 @ 10:13 pm

        Erin,
        Thanks for your wonderful website first & foremost! My girls and I love to use your recipes for healthier desserts. Anyway, we tried these cookie sandwiches & followed recipe exactly. The cookies crumbled very easily and in fact were very difficult to apply peanut butter. Any thoughts?

        Thanks,
        Heathar

        Reply
        • Erin replies to Heathar Parisi
          September 1, 2014 @ 10:20 pm

          Hi, Heather! Thanks for your nice comment. :) These cookies are very easy to overbake. Could that have been it? When they come out of the oven, they should not appear fully cooked. The top should just no longer appear wet. Did you maybe do yours a little longer? Or did you perhaps have oil pooled at the top of the almond butter that you poured out before measuring what you needed? A lack of oil might explain it! I’m sorry that didn’t come out. They’re really like little brownies and shouldn’t have been crumbly at all. :(

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