Hello, welcome to my latest recipe for Gluten and Dairy Free Chocolate PB Sandwich Cookies.

This week’s lockdown baking efforts have been the gluten and dairy free chocolate and peanut butter sandwich cookies.  I’m not sure why but the photographs makes these biscuits look huge!

The basic cookie dough also freeze well so you can bake half and put the rest in the freezer for another time.  If you don’t like (or can’t have) peanut butter then any plain vanilla frosting will work well with this recipe.  A single cookie half dipped in dairy free chocolate also makes a nice alternative.

choc pb sandwich cookies

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Chocolate PB Sandwich Cookies then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 10 min Cook Time 20 min Rest Time 30 min Total Time 1 hr
Servings: 12
Best Season: Suitable throughout the year


For the biscuits:

For the icing:


  1. Whisk together the dairy free spread and icing sugar until light and fluffy

  2. Beat in the egg

  3. Stir in the gluten free flour and cocoa powder

  4. Wrap in cling film and chill in the fridge for an hour
  5. Preheat the oven to 180 oC
  6. Roll out the dough until 3-5mm thick
  7. Cut out 24 cookies using the cutter of your choice

  8. Place on a lined baking sheet and bake for 12-15 minutes

  9. Cool the cookies on a wire rack

  10. Make the frosting by beating together the icing sugar, dairy free spread and peanut butter

  11. Sandwich the cookies together using the peanut frosting

Keywords: cookies
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