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Gluten-Free Chocolate Peanut Butter Cookies Recipe

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4.1 from 80 reviews

These Gluten-Free Chocolate Peanut Butter Cookies combine rich peanut butter filling with crunchy Mexican shortbread cookies, all coated in dairy-free chocolate and topped with flaky salt. Perfect for those seeking a delicious, allergen-friendly treat that’s easy to assemble and delightful to eat.

  • Total Time: 1 hour 20 minutes
  • Yield: 20 sandwich cookies

Ingredients

Filling

  • ½ cup creamy unsweetened salted peanut butter
  • 2 tablespoons vanilla protein powder (such as Ritual)
  • 2 tablespoons unsweetened coconut yogurt (or Greek yogurt if not dairy-free)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

Cookies and Coating

  • 2 bags Siete Foods Mexican Shortbread Cookies (about 40 cookies)
  • 1 ½ cups dairy-free chocolate chips
  • 1 tablespoon coconut oil
  • Flaky salt for sprinkling

Instructions

  1. Prepare the filling: In a medium mixing bowl, combine the peanut butter, vanilla protein powder, unsweetened coconut yogurt, pure maple syrup, and pure vanilla extract. Stir the ingredients thoroughly with a spoon until the mixture is smooth and free of clumps. The texture should be thick, resembling cookie dough.
  2. Arrange the cookies: Line a baking sheet or large plate with parchment paper. Lay out 20 Mexican shortbread cookies flat side up in rows on the sheet.
  3. Assemble the sandwich cookies: Scoop out filling in teaspoon-sized portions, roll each into a ball, and place atop each cookie on the sheet. Top each filling-covered cookie with another cookie, gently pressing down just enough to sandwich them without squeezing out the filling.
  4. Set the filling: Place the baking sheet in the freezer for 30 minutes. This firming prevents the peanut butter filling from melting in subsequent steps.
  5. Melt the chocolate coating: In a medium microwave-safe bowl, combine dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between sessions, until the chocolate is fully melted and glossy.
  6. Coat the sandwich cookies: Working one cookie at a time, gently dip it into the melted chocolate. Use a small spoon to help coat the top evenly. Lift the cookie with a fork, allowing excess chocolate to drip off before placing it back on the parchment-lined sheet.
  7. Add flaky salt: Sprinkle each coated cookie with flaky salt immediately after coating, or wait a few minutes until the chocolate firms in the freezer and then sprinkle.
  8. Chill the cookies: Return the chocolate-coated cookies to the freezer for 30 minutes or until the chocolate hardens completely.
  9. Store the cookies: Once set, transfer the cookies to an airtight container. Store them refrigerated or frozen to maintain freshness and texture.

Notes

  • For dairy-free options, use coconut yogurt and dairy-free chocolate chips.
  • Freezing the sandwiches before coating helps prevent the peanut butter filling from melting when dipped in chocolate.
  • If you prefer sweeter cookies, you may add a little extra maple syrup to the filling.
  • Store the finished cookies in the fridge for up to a week or freeze for longer storage.
  • Flaky salt enhances the chocolate and peanut butter flavor, but can be omitted if desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-chocolate-peanut-butter-cookies-recipe/