Naturally both gluten free and dairy free, the base to these flourless peanut butter sandwich cookies are make of five simple ingredients: creamy unsweetened peanut butter, granulated sugar, large eggs, pure vanilla extract, and baking soda.
I adore all things peanut butter. I’ve long felt that it’s one of those flavors that is pretty hard to mess up in most capacities… and in desserts? It’s simply divine. Peanut butter cookies come in all shapes and sizes, and tout different dietary propensities along the way. I give dairy free and gluten free options in all of my blogs, however this time I didn’t need to as these cookies are naturally free of both gluten and dairy. (I will put a few subs down below for the peanut butter and the optional fillings). With a two minute prep time, eight minute bake time, and two filling options, these flourless peanut butter sandwich cookies will be a quick go-to staple anytime you crave that peanut butter goodness in cookie form. Let’s make them.
What you’ll need to make these flourless peanut butter sandwich cookies:
Creamy unsweetened salted peanut butter (I have loved this Adam’s one since I was little!)
Granulated sugar
Large eggs
Pure vanilla extract
Baking soda
43% Oat Milk Chocolate Chunks (by Scharffen Berger, for the filling)
Heavy cream (for the filling)
Salted butter (for the filling)
Powdered sugar (for the filling)
The Flourless Cookies
So what are flourless cookies made of? And is flour necessary for cookies? The short answer is no, flour is not essential with the right mix of alternate ingredients. Flourless cookies are generally made of nut butter or oat flour (oats simple ground to resemble flour), and have eggs + baking soda to stabilize and create a cookie that doesn’t spread too much.
These cookies use a creamy unsweetened salted peanut butter to create the best peanut butter flavor in a rich, dense cookie. It does not spread, so the cookies are gently pressed down right before or after baking. I have tested it both ways, and it doesn’t affect the texture or density if pressed before or after, so do whatever you prefer.
Begin by adding all of your ingredients to a medium sized bowl. Mix until a thick dough forms, about 30 seconds. Using a 2-tablespoon cookie scoop, roll out 16 balls of dough. Gently toss each dough ball in the additional granulated sugar, and place them on a nonstick baking sheet. Bake at 350° for 7-9 minutes. My cookies were perfectly done at 8 minutes, but each oven temperature varies slightly so I always suggest starting low and adding time (became you cannot take time away).
These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. Gently press each cookie down with the bottom of a glass or measuring cup while the cookies are still hot. Allow them to cool at room temperature on a wire rack until no longer warm, and then transfer the cookies to an airtight container. Store at room temperature for up to four days.
The Fillings
This frosting is super thick, made with four ingredients, and intensely full of peanut butter flavor. To make the peanut butter fudge frosting, place all of the ingredients into a medium sized bowl. With a standing or hand mixer, beat until smooth and creamy, about thirty seconds. This frosting is very thick and fudge like. It is pipe-able but takes some work. You can also spread it onto the cookies.
For the ganache filling, heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chunks in the bowl and let it sit untouched for five minutes. Ensure all of the chocolate is covered by the cream.
Whisk the ganache until smooth. Place the bowl of ganache in the refrigerator for 10 minutes. The ganache should be cold and slightly thickened but also pipe-able or spreadable. Add the ganache to each cookie on top of the peanut butter frosting. Top with another cookie.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As these cookies are naturally gluten free and dairy free because they contain no flour or butter/milk products, I have two substitutes for peanut butter if that is a problematic nut in your household. I also have two substitutes for the fillings if you choose to make those.
Almond butter can be used as a replacement for the peanut butter if you prefer that nut or flavor. My favorite brand is Good and Gather All Natural Almond Butter. It contains only almonds and is smooth and creamy.
Wow Butter is an exceptional peanut butter substitute if you cannot have peanuts, as it contains no peanuts but retains an amazing PB flavor. Use it as a 1:1 ratio substitute in these cookies.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for the ganache. The chocolate is already dairy free / vegan so only the cream needs to be altered to make this ganache both dairy free and vegan.
If you loved this recipe for flourless peanut butter sandwich cookies, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
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XO,
Heather
PS: for more peanut butter goodness, try these favorites of mine!
Ultimate Peanut Butter Cookies
Browned Butter Peanut Butter Cookies
No-Churn Peanut Butter Cup Ice Cream
Flourless Peanut Butter Sandwich Cookies
Ingredients
Flourless Peanut Butter Cookies:
- 1 ¼ Cups All Natural Creamy Unsweetened Peanut Butter
- 1 Cup Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ½ Teaspoon Pure Vanilla Extract
- ½ Teaspoon Baking Soda
- ⅓ Cup Granulated Sugar, for rolling
Peanut Butter Fudge Frosting:
- ¼ Cup Salted Butter, softened to room temperature
- ¼ Cup All Natural Creamy Unsweetened Peanut Butter
- 1 Cup Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
Oat Milk Ganache Filling:
- ½ Cup Oat Milk Chocolate Chunks
- ¼ Cup Heavy Cream
Instructions
- Preheat the oven to 350°. In a medium size bowl, combine the peanut butter, one cup sugar, eggs, vanilla, and baking soda. Mix until combined and a stiff dough forms, about 30 seconds.
- Using a 2 tablespoon cookie scoop, form 16 cookie dough balls. Roll them each in the ⅓ cup granulated sugar, and place them onto a nonstick baking sheet. Press down with a fork or a potato masher until cookies are around ¾ inch thick. This can be done before or after baking, they come out the same either way!
- Bake at 350° for 7-9 minutes. These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. If you chose to press them after they baked (which is what I did), gently press each cookie down with the bottom of a glass or measuring cup while the cookies are still hot.
- Allow them to cool at room temperature on a wire rack until no longer warm, and then transfer the cookies to an airtight container.
- For the peanut butter fudge frosting: Place all of the ingredients into a medium sized bowl. With a standing or hand mixer, beat until smooth and creamy, about thirty seconds. This frosting is very thick and fudge like. It is pipe-able but takes some work. You can also spread it onto the cookies.
- For the ganache filling: Heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chunks in the bowl and let it sit untouched for five minutes. Ensure all of the chocolate is covered by the cream.Whisk the ganache until smooth. Place the bowl of ganache in the refrigerator for 10 minutes. The ganache should be cold and slightly thickened but also pipe-able or spreadable. Add the ganache to each cookie on top of the peanut butter frosting. Top with another cookie.
- Store at room temperature for up to four days. Makes 16 cookies or 8 sandwich cookies. Enjoy!
Notes
amanda
these are delicious peanut butter pillows of perfection. my new favorite cookie! just writing this makes me want to make another batch asap haha.
Heather Templeton
Thank you Amanda! I love them too... I made four batches the week they were born! 😉