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.
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:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
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
Chocolate PB Sandwich Cookies (Gluten & Dairy Free)
For the biscuits:
For the icing:
Whisk together the dairy free spread and icing sugar until light and fluffy
Beat in the egg
Stir in the gluten free flour and cocoa powder
Wrap in cling film and chill in the fridge for an hour
Preheat the oven to 180 oC
Roll out the dough until 3-5mm thick
Cut out 24 cookies using the cutter of your choice
Place on a lined baking sheet and bake for 12-15 minutes
Cool the cookies on a wire rack
Make the frosting by beating together the icing sugar, dairy free spread and peanut butter
Sandwich the cookies together using the peanut frosting