Flourless Peanut Butter Sandwich Cookies
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.
Servings: 16 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
These cookies are naturally gluten free and dairy free. The filling is naturally gluten free. See blog for dietary options in leu of the peanut butter and dairy free options for the fillings.