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September 29, 2014

Gluten Free Nut Butter Sandwich Cookies


Since receiving The Delight Gluten-Free Cookbook, I've been eager to try a lot of recipes. A lot of them are very easy so of course I went straight to the dessert section. This one was by far one of the best looking out of all and one that did not disappoint. I guarantee if you make these cookies for your kid or really anybody that they will automatically be in cookie heaven. I decided to top my cookie off with So Delicious Dairy Free Ice Cream and trust me, it made it so much better. Give this recipe a try and make sure to check out The Delight Gluten-Free Cookbook too!


Ingredients:
  • 2 cups lightly salted peanuts
  • 1 1/4 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 cups creamy peanut butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • Vanilla ice-cream (optional)

Directions:
  1. To make the cookie filling, in a food processor, combine peanuts, powdered sugar, cocoa powder, vegetable oil, and vanilla extract and pulse until smooth. Cover and place in the refrigerator for at least 30 minutes before using.
  2. Preheat oven to 350 degreees. Line 2 baking sheets with parchment paper and set aside.
  3. To make the cookies, in a large bowl, beat together peanut butter, sugar, eggs, baking powder, and salt until a smooth dough forms.
  4. Drop by the tablespoonful onto prepared baking sheets, about 1 inch apart. With your fingers, gently press dough into flat disks.
  5. Bake for 12 to 15 minutes or until lightly golden. Let cool completely.
  6. To assemble the nut butter sandwich cookies, fill 2 cookies by spreading a teaspoon or more of the chocolate filling in between them. Repeat until all cookie are sandwiched with filling. Top with ice cream if desired. Enjoy!

1 comments:

Anonymous said...

I wonder if almond butter would work too, as I am allergic to peanuts.
This recipe sounds fantastic otherswise!!

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