Flourless Chocolate Peanut Butter Cookie Sandwiches (grain-free, gluten-free, dairy-free)
Servings 24 cookie sandwiches
These flourless chocolate peanut butter cookie sandwiches are super fudgy and rich and happen to be grain-free, gluten-free and dairy-free!
Ingredients
For the cookies:
- 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 50 grams each, room temp
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (40 grams) Dutch-process cocoa powder
- 1/2 cup (90 grams) semi-sweet chocolate melted, use Enjoy Life chocolate chips for dairy-free
For the peanut butter filling:
- 1/2 cup (132 grams) natural peanut butter the kind with just peanuts and salt
- 2 tablespoons (40 grams) honey
- 1 tablespoon (14 grams) melted refined coconut oil or unsalted butter (for a non-dairy-free version)
Instructions
- Add the almond butter to a large mixing bowl, and use a large wooden spoon or an electric hand mixer to give it a good stirring. This is to help redistribute the oil.1 1/4 cups (300 grams) natural almond butter
- Add the honey, sugar, eggs, vanilla, baking soda and salt.1/4 cup (80 grams) honey, 1/4 cup (40 grams) coconut sugar, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 2 large eggs, 1/4 teaspoon salt
- Beat in the cocoa gradually on low until fully combined.1/3 cup (40 grams) Dutch-process cocoa powder
- 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.1/2 cup (90 grams) semi-sweet chocolate
- 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.1/2 cup (132 grams) natural peanut butter, 2 tablespoons (40 grams) honey, 1 tablespoon (14 grams) melted refined coconut oil
- 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.
Notes
- Use refined coconut oil if you don't want any coconut taste. If you don't care, unrefined works just as well.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 168kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 14mgSodium: 81mgPotassium: 175mgFiber: 2gSugar: 8gVitamin A: 22IUVitamin C: 0.03mgCalcium: 54mgIron: 1mgNet Carbs: 10
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤