These flourless chocolate peanut butter cookie sandwiches are super fudgy and rich and happen to be grain-free, gluten-free and dairy-free!
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 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.
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.Don’t like these chocolate peanut butter cookie sandwiches? (What?! Why?!) Here are some other chocolate peanut butter goodies!
Flourless Chocolate Peanut Butter Cookie Sandwiches
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 24 cookie sandwiches
- 1 1/4 cups (300 grams) natural almond butter (the kind with just almonds)
- 1/4 cup (80 grams) honey
- 1/4 cup (40 grams) coconut sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup (40 grams) Dutch-process cocoa powder (or Hershey's Special Dark Cocoa Powder)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 grams) semi-sweet chocolate, melted (use Enjoy Life chocolate chips for dairy-free)
- 1/2 cup (132 grams) natural peanut butter (the kind with just peanuts and salt)
- 2 tablespoons (40 grams) honey
- 1 tablespoon (14 grams) coconut oil1 or unsalted butter (for a non-dairy-free version)
For the cookies:
For the peanut butter filling:
- Give the almond butter a good stirring with a spoon or a knife. This is to help redistribute the oil.
- In a large bowl, mix all the cookie ingredients together except for the melted chocolate.
- 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.
- 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.
- Meanwhile, prepare the peanut butter filling.
- In a medium bowl, mix together all the filling ingredients until well combined. Place this in the refrigerator for now.
- Preheat the oven to 325°F (162°C) and line a baking tray with a Silpat or a piece of parchment paper.
- Roll the dough into 3/4" balls and place 1 1/2" apart on the prepared baking tray.
- Bake for 4-6 minutes or just until the top of the cookies appear baked. They may or may not have puffed up. If they appear puffy, they'll deflate a little while cooling and will then look like the cookies pictured.
- Remove the cookies from the oven and let them cool completely on the baking tray.
- Once the cookies have completely cooled, assemble the cookie sandwiches by rolling a marble-sized ball of filling mixture and placing it in the middle of a cookie. Press down slightly and place another cookie on top.
- Store the cookies in an airtight container in the refrigerator for up to 1 week.