Gluten Free Chocolate Sandwich Cookies

I love peanut butter, and it’s simply one of my favorite ingredients to use in desserts. These chocolate sandwich cookies are filled with peanut butter, gluten free and so tasty. It’s a great treat for Passover and for people who avoid gluten all year round.

Two chocolate and peanut cookies filled with peanut butter creating these chocolate and peanut butter sandwich cookies that are simply delicious and easy to make.

Gluten Free Chocolate Sandwich Cookies

Photo: Natalie Levin

Gluten Free Chocolate Sandwich Cookies

Servings 35 small cookies
Author Natalie


For peanut and chocolate dough:

  • 120 grams (1 cup) cornstarch
  • 60 grams peanuts
  • 30 grams (3 tbsp.) cocoa powder
  • 50 grams (5 tbsp.) powdered sugar
  • pinch of salt
  • 100 grams (1 stick) cold butter cut into cubes
  • 1 egg yolk
  • 1-2 tbsp. water or add as needed

Filling and decoration:

  • 1/2 jar smooth peanut butter
  • icing sugar for serving


  1. Make the dough: In a food processor with a steel blade put cornstarch, peanuts, cocoa powder, powdered sugar, salt and butter and blend until crumbly mixture is formed.
  2. Add egg yolk and continue to blend just until the large clumps of dough form. If needed, gradually add a little water.
  3. Transfer the dough on a floured work surface, and flatten to a disc-shape. Wrap in plastic wrap and refrigerate for about an hour.
  4. Put some cornstarch on a work surface and roll out the dough 3-4 mm thick. The dough is very delicate so it is important to work in a cool environment.
  5. Cut into circles with a diameter of 4-5 cm and place in a baking paper-lined oven tray.
  6. Create a small hole in the center of half of the cookies.
  7. Preheat oven to 170c degrees.
  8. Bake the cookies for about 10-15 minutes or until set.
  9. Cool completely at room temperature.
  10. Arrange sets of cookies (1 whole cookie and 1 cookie with a hole), and fill with peanut butter. Sprinkle some powdered sugar on top and serve.

Recipe Notes

  • Keep the chocolate sandwich cookies in an airtight container at room temperature up to 4-5 days.
  • You can fill the cookies with any other spread you like.
  • It is important to work in a cool environment while rolling the dough, because it is a little sticky.
  • Use some cornstarch to roll the dough on.
  • Instead of peanut can use any other type of ground nuts in the dough.
Gluten Free Chocolate Sandwich Cookies

Photo: Natalie Levin

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