Gluten Free Peanut Butter Sandwich Cookies

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Crispy, chewy peanut butter cookies sandwiched with a rich dark chocolate peanut butter filling that sets firm—naturally gluten and dairy free.

Prep Time15

Cook Time12

Cooling and Assembling25

Total Time52

Course: Baking

Cuisine: American

Keyword: peanut butter sandwich cookies, gluten free peanut butter sandwich cookies, chocolate peanut butter sandwich cookies

Servings: sandwich cookies

Calories: 293kcal

Author: Stacey

Preheat your oven to 180 degrees Celsius (360 F)
Combine almond meal, brown sugar, peanut butter, vanilla, and egg to form a dough.
Roll into balls, press gently, and cut into ~30 uniform rounds using a circular cutter.
Bake for 12 - 15 minutes, and allow to cool fully

Melt dark chocolate gently in a heat-safe bowl over a pot of simmering water (or microwave in 20-second bursts, stirring often)
Once melted and slightly cooled (but still pourable), stir into the peanut butter until smooth and glossy. Stir in vanilla or salt if using.

Let the cookies cool fully before adding the filling to prevent melting.
Use quality dark chocolate for the best setting power and flavor.
If your peanut butter is runny, stir in 1–2 teaspoons of oat flour into the filling for structure.
Don’t skip the rest time for the filling—it thickens beautifully and helps the sandwiches stay neat.
Once assembled, store cookies in an airtight container at room temperature for up to 5 days.
These cookies can also be frozen (assembled or unassembled) for up to 4 months.
Almond meal – Also known as ground almonds. You can use store-bought or grind your own blanched almonds. If you're after a nut-free version, try desiccated coconut instead—see my Easy 4 Ingredient Peanut Butter Cookies for how this works beautifully.
Brown sugar – Adds sweetness and moisture. You can swap it for coconut sugar if you're after a less refined alternative.
Peanut butter – Smooth, natural peanut butter works best (just peanuts and salt, no added oils). For a nut-free alternative, use sunflower seed butter—I have a great homemade version here: Sunflower Seed Butter.
Dark chocolate – Use a 70% (or higher) dark chocolate for a rich, dairy-free filling that sets firm. You can substitute with milk or white chocolate if dairy isn't a concern.