Chocolate + Peanut Butter. A marriage made in heaven. These Chocolate Dipped Peanut Butter Sandwich Cookies are dairy, grain, & sugar free, low carb, and THM S.
As soon as the Thanksgiving leftovers are put away cookie season begins in my house. I bake cookies at least twice a week between Thanksgiving and Christmas so I can put out platters when we celebrate. We normally end up with too many cookies (if there is such a thing) but there are just so many varieties I want to make.
There has to be something with chocolate and peanut butter on those cookie trays. Other necessities are something with peppermint, iced sugar cookies, a few nut cookies, and more chocolate cookies.
You can see how the cookie count starts to add up.
Part of my problem is I will bake a few batches of cookies and then get invited to a cookie exchange. Which I make new cookies for and come home with even more. Luckily, most types of cookies freeze well.
I'm happy to share a new dairy free cookie for anyone needing to avoid dairy. It happens to be egg free too. Leaving the egg out of the cookies makes them similar to a shortbread.
Chocolate Dipped Peanut Butter Sandwich Cookies - Dairy, Egg, Grain, & Sugar Free, Low Carb, THM S
Scroll down for a printable version.
Cookie Ingredients:
1 cup peanut powder
¼ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
¼ cup coconut oil, melted
1 teaspoon gelatin
Filling Ingredients:
2 tablespoon coconut cream
2 tablespoon peanut powder
2 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Chocolate Topping:
3.5 oz bar of 85% dark chocolate ***
2 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tablespoon peanut powder
*** or use sugar free chocolate, such as Lily's, and omit the sweetener
Directions:
Preheat oven to 350. Line a cookie sheet with parchment paper.
Combine cookie ingredients in a bowl and mix with a wooden spoon. This dough comes together pretty easily. Divide into 24 pieces. Roll each into a ball and put on a cookie sheet lined with parchment paper. (OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
Bake for 10-12 minutes until the edges are golden. Cool completely.
While the cookies are cooling mix the ingredients for the filling.
When the cookies are completely cooled flip half upside down and divide the filling between them. Top each with a second cookie. Refrigerate for at least an hour.
Melt the chocolate and add the sweetener and peanut butter powder. Dip each sandwich cookie in the chocolate. Sprinkle with sea salt if desired.
Ingredients
Cookie Ingredients:
- 1 cup peanut butter powder
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup coconut oil melted (SEE NOTES)
- 1 teaspoon gelatin
Filling Ingredients:
- 2 tablespoon coconut cream
- 2 tablespoon peanut butter powder
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Chocolate Topping:
- 3.5 oz bar of 85% dark chocolate ***
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tablespoon peanut butter powder
- *** or use sugar free chocolate such as Lily's, and omit the sweetener
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Combine cookie ingredients in a bowl and mix with a wooden spoon. This dough comes together pretty easily. Divide into 24 pieces. Roll each into a ball and put on a cookie sheet lined with parchment paper. (OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
- Sprinkle them with a little extra sweetener. Using the bottom of a measuring cup or drinking glass flatten the cookies to ¼ inch thick. They might stick to the bottom but just slide the dough off and put it back on the parchment.
- Bake for 10-12 minutes until the edges are golden. Cool completely.
- While the cookies are cooling mix the ingredients for the filling.
- When the cookies are completely cooled flip half upside down and divide the filling between them. Top each with a second cookie. Refrigerate for at least an hour.
- Melt the chocolate and add the sweetener and peanut butter powder. Dip each sandwich cookie in the chocolate. Sprinkle with sea salt if desired.
Notes
Nutrition
A Ferrara says
I made these tonight and they are so, so dry and crumbly. I kept checking the recipe to see if I was missing something "wet" to add to the dough. I'm wondering if different peanut flours have different oil content, because 1/4 cup of coconut oil was way too low. I used THM peanut flour and THM Gentle Sweet per the sweetener options.
Taryn says
Different peanut flours do have different fat contents. The one I used is closer to peanut flour and not de-fatted. I will add a note to increase the oil for a drier peanut powder.
patricia says
Will PB2 work for the peanut butter powder?
Taryn says
Yes, but be aware PB2 has a little added sugar.
Irene Chen says
Why use gelatins? Any replacement for it?
Taryn says
The gelatin acts as a binder since these don't have eggs. You can use eggs but the cookies will be softer and cakier.
Laura Funke says
Is the peanut butter powder in this recipe the THM peanut flour?
Taryn says
I used a different brand but that one would work 🙂
Joyce says
What brand of peanut flour do you use?
Taryn says
I've used a few different ones. "Protein Plus" is one. Any that don't have added sugar are fine.
June Barnett says
What can be a replacement for coconut products? I can't have them.
Taryn says
If you don't need these to be dairy free you can sub in butter.