Chocolate PB Sandwich Cookies

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Course: baking
Cuisine: British
Keyword: cookies
Servings: 12 cookies


For the biscuits:

  • 215 g dairy free spread
  • 140 g icing sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 330 g gluten free plain flour

For the icing:

  • 200 g icing sugar
  • 80 g dairy free spread
  • 2 tbsps peanut butter


  • Whisk together the dairy free spread and icing sugar until light and fluffy
  • Beat in the egg
  • Stir in the gluten free flour and cocoa powder
  • Wrap in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC
  • Roll out the dough until 3-5mm thick
  • Cut out 24 cookies using the cutter of your choice
  • Place on a lined baking sheet and bake for 12-15 minutes
  • Cool the cookies on a wire rack
  • Make the frosting by beating together the icing sugar, dairy free spread and peanut butter
  • Sandwich the cookies together using the peanut frosting

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