These sweet little peanut butter chocolate cookie sandwiches contain just five ingredients and no flour. And they’re gluten-free!
Turning 40 didn’t bother me. I jumped the gun and went through all the milestone’s complicated emotions when I turned 39.
By the time my 40th came around, I was ready to embrace the next decade and savor the perks. Because everything they say is true: With age comes more confidence, clarity, and a certain je ne care pas. As in, my body doesn’t look like a model? I don’t care. Everyone doesn’t like me? I don’t care. I am 40, hear me roar.
What does turning 40 have to do with cookies?
I’m part of a group of bloggers honoring fellow registered dietitian Regan Jones, who is turning the big 4-0 today. Regan is beloved in our profession for good reason. She’s been instrumental at building a strong online presence for dietitians. She co-founded Healthy Aperture, the only food blog photo sharing site moderated by dietitians and solely focused on healthy food blogs. She also co-founded Recipe Redux, a recipe challenge for food bloggers that marries taste and nutrition. And in person, she’s warm, funny, charming, and stylish–with a Southern accent that makes everything sound like a compliment (or at least something you should definitely agree with).
To celebrate Regan today, we were tasked with creating either a cocktail or a gluten-free treat. Since I’m not much of a drinker, I chose a dessert. These cookie sandwiches are based on my 4 Ingredient Peanut Butter Cookies, but I reduced the sugar and added a chocolate filling. I filled mine with melted chocolate chips, but you can also use Nutella or Justin’s Chocolate Hazelnut Butter, both of which are gluten free.
Though oats don’t naturally contain gluten, they can become contaminated with gluten during growing or processing. Not a big deal if you don’t have to avoid gluten. A very big deal if you have celiac or a gluten intolerance. So if you want a gluten-free cookie sandwich, buy oats labeled “gluten free”.
What kind of oats should I use?
You can use either quick or old-fashioned oats in this recipe.
I can’t eat eggs (or don’t have any). Now what?
You can make these cookies without using the egg. As a substitute, use a flax egg. How to make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
- 1 cup peanut butter (regular or natural both work)
- 1 egg (or one flax egg; see recipe note below)
- 1/2 cup oats (old fashioned or quick)
- 1/3 cup sugar
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- Combine egg, peanut butter, oats, and sugar and stir well.
- Roll into 1-inch balls and place onto ungreased baking sheet (or line with a baking mat such as Silpat)
- Dip fork into sugar and make a criss-cross pattern on top of each cookie, pressing down to slightly flatten cookies.
- Bake for 8-10 minutes or until tops look slightly dry.
- While cookies are still hot, press tops again with fork dipped in sugar, going over criss-cross pattern to flatten a second time. Allow cookies to cool.
- Heat chips in microwave on HIGH until melted, about 30-60 seconds, stirring halfway through.
- Spread chocolate on the bottom of a cookie and top with a second cookie. Repeat with rest of batch.
- Store cookies in an airtight container.
You can use a flax egg in place of the egg in this recipe. To make a flax egg, combine one tablespoon ground flaxseed with three tablespoons water. Stir to combine and allow it to sit at least five minutes to thicken. Add to mixing bowl and combine with other ingredients.
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Nutrition Information:Yield: 10 Serving Size: 1 sandwich
Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 131mgCarbohydrates: 25gFiber: 2gSugar: 16gProtein: 7g