My Favorite No-Flour Trick
Let me tell you about flourless cookies. They are a little magic. You just mix peanut butter, sugar, and an egg. That’s it. The dough feels soft and sticky in your hands. I love that.
Why does this matter? Well, it’s perfect for friends who can’t eat gluten. And it’s so simple. You probably have everything in your cupboard right now. Doesn’t that make you want to bake? What’s your favorite simple cookie to make?
The Criss-Cross That Sticks
You must press the dough balls with a fork. Make that classic criss-cross pattern. It’s not just for looks. It helps the thick dough bake evenly. I still laugh at the first time I forgot. My cookies looked like little round lumps!
Here’s a fun fact: The criss-cross started long ago. It was to show they were peanut butter cookies, not something else. It’s a tiny bit of food history on your plate. Pull them out after 10 minutes. They will look soft. That’s good. They firm up as they cool.
Two Fillings Are Better Than One
Now for the fun part. We make two fillings. First, chocolate ganache. Just pour hot cream over chocolate chips. Wait one minute. Then stir. It turns silky and rich. Doesn’t that smell amazing?
Next, the peanut butter frosting. You whip it until it’s fluffy. Why two fillings? The chocolate is deep and smooth. The frosting is sweet and creamy. Together, they taste like a candy bar you made yourself. Do you prefer chocolate or peanut butter filling more?
Putting the Sandwich Together
Assembly is like building a tiny cake. Spread ganache on one cookie. Then pipe or spoon the frosting on top. Gently press another cookie on it. Seeing the filling peek out the sides makes me so happy.
This step matters because it’s about sharing. You made something special with your own hands. It’s a gift of love and sugar. Let them sit for a bit before eating. It lets the flavors get friendly.
Stories From My Kitchen
My grandson calls these his “power-up cookies.” He eats one before soccer. He says they make him run fast. I think they just make him smile. A happy heart plays better, I say.
Baking is about more than food. It’s a warm kitchen. It’s a story in every bite. What memory would you make with these cookies? Tell me, who would you share your first batch with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy peanut butter | 1 cup | For the cookie dough |
| Granulated sugar | 1/2 cup | For the cookie dough |
| Light brown sugar | 1/2 cup | For the cookie dough |
| Large egg | 1 | For the cookie dough |
| Vanilla extract | 1 teaspoon | For the cookie dough |
| Baking soda | 1 teaspoon | For the cookie dough |
| Salt | 1/4 teaspoon | For the cookie dough |
| Chocolate chips | 1/2 cup | For the ganache |
| Heavy cream | 1/4 cup | For the ganache |
| Unsalted butter | 1/4 cup | Room temperature, for the filling |
| Creamy peanut butter | 1/2 cup | For the filling |
| Powdered sugar | 1 cup | For the filling |
| Milk | 1 tablespoon | For the filling |
| Vanilla extract | 1/2 teaspoon | For the filling |
My Flourless Peanut Butter Cookie Sandwiches
Hello, my dear! Come sit. Let’s make something wonderful. These cookies are pure magic. They have no flour at all. Just peanut butter, sugar, and love. I found this recipe years ago. My grandson needed a treat for school. Doesn’t that smell amazing already?
We’ll make soft cookies first. Then we fill them with two layers of joy. One is shiny chocolate ganache. The other is fluffy peanut butter frosting. It’s like a little sandwich of happiness. I still laugh at that. My husband calls them his “fancy sandwich.” Ready? Let’s begin.
Ingredients
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Fillings
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: First, heat your oven to 350 degrees. Line a big baking sheet. I use my old trusty pan. In a big bowl, mix one cup of peanut butter with both sugars. Mix it for a few minutes. You want it creamy and smooth. It reminds me of spreading butter on warm toast.
Step 2: Now, crack in one egg. Add a teaspoon of vanilla. Mix it all together. Then add the baking soda and salt. Mix just until you see no more white powder. The dough will be thick and sticky. My tip? Scrape the bowl sides with a spatula. (A hard-learned tip: measure your peanut butter in a liquid cup. It slides right out!).
Step 3: Scoop dough with a tablespoon. Roll it into little balls. Place them on your sheet. Now, take a fork. Press down to make a criss-cross pattern. It’s the classic peanut butter cookie look! Why do we press them with a fork? Share below! Bake for only 8 to 10 minutes. They will look soft. That’s perfect. Let them sit for two minutes before moving.
Step 4: Time for the fillings! For the chocolate, heat the cream until hot. Pour it over chocolate chips. Let it sit for one whole minute. Then stir. It turns into a silky, dreamy sauce. For the frosting, beat soft butter and peanut butter. Slowly add the powdered sugar. Then a splash of milk and vanilla. Beat until it’s fluffy like a cloud.
Step 5: The fun part! Take a cooled cookie. Spread a little chocolate ganache on the flat side. Then pipe or spoon the peanut butter frosting on top. I like to pipe it. It feels fancy. Gently press another cookie on top. Look at that! You made a masterpiece. Let them set for a bit. The waiting is the hardest part.
Cook Time: 20–25 minutes
Total Time: 1 hour (with cooling)
Yield: About 12 sandwich cookies
Category: Dessert, Cookies
Three Fun Twists to Try
I love playing with recipes. You can make them your own. Here are three ideas that make me smile. They are simple changes with big flavor.
- The Crunchy Time: Add a sprinkle of crushed pretzels to the peanut butter frosting. Sweet and salty is the best.
- The Berry Surprise: Stir a handful of mini chocolate chips right into the cookie dough. Every bite has a little chocolate hug.
- The Sunshine Twist: Add a half teaspoon of cinnamon to your cookie dough. It makes the kitchen smell like a cozy autumn day.
Which one would you try first? Comment below!
Serving Them Up With Style
These cookies are stars on their own. But a little presentation is nice. Place them on a pretty plate. Maybe my blue china one. Dust a tiny bit of powdered sugar on top. It looks like a light snowfall.
For a real treat, serve them slightly warm. The fillings get soft and gooey. A cold glass of milk is the perfect partner. Always. For the grown-ups, a small glass of creamy bourbon or a coffee with cream is lovely. It cuts the sweetness just right.
Which would you choose tonight? The classic cold milk or a warm drink? I think I know my answer. The milk, of course. Some traditions are too good to change.
Keeping Your Cookie Sandwiches Happy
These cookies are best friends with an airtight container. They will stay fresh on your counter for a few days. Want to keep them longer? You can freeze them.
Just layer them in a container with parchment paper between. They thaw perfectly in about an hour. I once froze a batch for my grandson’s surprise visit.
He was so happy to find them ready! Storing them well means no waste. It also means a sweet treat is always waiting for you. Have you ever tried storing cookies this way? Share below!
Cookie Troubles? Let’s Fix Them Together
First, if your cookies spread too much, your dough is too warm. Just pop it in the fridge for 15 minutes. I remember when my first batch turned into one giant cookie!
Second, if your ganache seizes, add a tiny splash of warm cream. Stir gently until it becomes smooth again. This matters because smooth ganache feels so special.
Third, if your filling is too runny, add a bit more powdered sugar. If it’s too thick, add a drop more milk. Getting the texture right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Are these cookies gluten-free? A: Yes! There is no flour in the cookie recipe itself.
Q: Can I make them ahead? A: You can bake the cookies a day early. Assemble them the day you want to serve.
Q: What can I swap for heavy cream? A: Canned coconut cream works very well for the ganache.
Q: Can I double the recipe? A: Absolutely. Just mix everything in a bigger bowl.
Q: Any optional tip? A: A tiny sprinkle of sea salt on top is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these as much as I do. The kitchen is for making memories, not perfect cookies. Every batch tells a story.
*Fun fact: The criss-cross fork pattern on peanut butter cookies started as a way to help them bake evenly.* Have you tried this recipe? Give your experience in the comments. I would love to hear all about it.
Happy cooking! —Grace Ellington.
Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
Description
Rich, flourless peanut butter cookies sandwiched with a layer of silky chocolate ganache and creamy peanut butter frosting.
Ingredients
For the Cookies:
For the Chocolate Ganache:
For the Peanut Butter Filling:
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer, mix the peanut butter and sugars together until creamy and smooth, about 2-3 minutes. Add the egg and vanilla, and mix until combined. Add the baking soda and salt and mix until combined.
- Spoon dough into balls, about 1 tablespoon of dough for each cookie. Place them on the prepared baking sheets, about 2 inches apart. Smash dough balls with a fork, creating a criss-cross pattern. Bake for 8-10 minutes. Don’t overbake.
- Remove cookies from oven and let them sit on the baking sheet for 2 minutes. Move to a wire rack and cool completely.
- While the cookies cool, make the ganache. Place chocolate chips in a medium bowl. Heat the cream in the microwave for 30-60 seconds, or until hot but not bubbling. Pour hot cream over chocolate chips, let sit for 1 minute, then stir until smooth and silky. Set aside.
- Make the peanut butter frosting. In the bowl of a stand mixer, beat the butter and peanut butter together until smooth. Slowly add in the powdered sugar. Mix until smooth. Add the milk and vanilla and mix until creamy and smooth. Adjust consistency with more powdered sugar or milk if needed; frosting should be thick.
- To assemble, take one cookie and spread about 1 1/2 teaspoons of ganache on the inside. Pipe or spread about 1 tablespoon of peanut butter frosting on top of the ganache. Top with another cookie and gently squeeze so the fillings meet the edge. Repeat with remaining cookies.
Notes
- These cookies will keep in an airtight container on the counter for 2-3 days.