Gluten Free Sunbutter & Brownie Sandwich Cookies Recipe
Updated Feb 15, 2021, Published Nov 29, 2015
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There is something about sandwich cookies that makes me happy. It’s not just the fact that you get to have cookies and frosting together – although that’s a pretty big plus.
Sandwich cookies just seem to bring out the child in people. They are fun to eat and people have their own way of doing it.
There are those who pull them apart, eat the filling, then the cookies. There are those who just open wide and take big bites. And there are those, like me, who pull them apart, scoop up the filling with one cookie, then eat the other one.
Whichever way you eat a sandwich cookie is fine by me!
These sandwich cookies combine a chocolatey brownie-like cookie with a creamy Sunbutter and cream cheese filling. A little piece of gluten free, nut free heaven you can hold in your hand.
Gluten Free Sunbutter & Brownie Sandwich Cookies Recipe
Ingredients
Cookies
- 10 ounces bittersweet chocolate chips
- 3 tablespoons unsalted butter
- 3 large eggs
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons good quality gluten free all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher or fine sea salt
Filling
- 4 ounces cream cheese, at room temperature
- ¼ cup creamy Sunbutter
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
Instructions
- Directions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the chocolate and butter and microwave for 1 – 2 minutes, stirring every 30 seconds, until most of the chocolate chips are melted. Stir until smooth. Let cool slightly.
- In the bowl of an electric mixer, combine the eggs, sugar, and 1 teaspoon vanilla and beat on high for 5 minutes or until very light and fluffy. Combine the flour with the baking powder and salt, and add to the eggs. Beat until combined. Add the melted chocolate and beat until combined. Scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is well mixed.
- Drop tablespoonfuls of the batter onto the prepared baking sheets (a small ice cream scoop works well for this). Bake for 10 – 12 minutes or until the cookies are set and start to crack. Let cool completely.
- In a clean mixing bowl with clean beaters, combine all the filling ingredients and beat until smooth.
- Spread the filling on half of the cookies on the flat side. Top with the remaining cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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