Flourless PB Chocolate Sandwich Cookies

These flourless peanut butter cookies filled with a creamy chocolate ganache are simple to make, only require a few ingredients, and are absolutely delicious. If you love chocolate and peanut butter, you are sure to love these sandwiches. For being flourless, the cookies are surprisingly light and delicate, which complements the rich dark chocolate. If you aren't a huge chocolate fan, you can still enjoy the cookies on their own just by leaving out the ganache filling! If I hadn't told you, you would never be able to tell that these cookie sandwiches are vegan, gluten free, and I've also added a completely refined sugar free option!

Ingredients

For the cookies:

• 1 cup natural peanut butter melted

• 2 flax eggs (mix together 2 tbsp ground flax seeds with 5 tbsp water and allow to sit until it gets an egg like consistency)

• 3 tbsp granulated sugar of choice (I used coconut sugar)

• 1 tsp vanilla

• pinch of salt

For the filling:

• 1/2 cup dairy free dark chocolate

• 1/4 cup lite coconut milk from the can (I find that Thai Kitchen has the creamiest -therefore best- coconut milk)

OR

• follow my recipe here for a refined sugar free chocolate ganache

Method:

1. Preheat the oven to 350F.

2. Melt the peanut butter and stir in the remaining ingredients.

3. Once everything is incorporated, use a spoon to portion out equal size pieces of dough. With each piece of dough, roll in into a ball and flatten the ball out into a cookie shape on a parchment lined cookie tray. Repeat until you have used up all of the cookie dough.

4. Bake the cookies for 20 minutes.

5. While the cookies are baking, over a double-boiler on medium low heat combine the chocolate and coconut milk to make the ganache. Heat until the chocolate is smooth and creamy. Set aside to thicken while the cookies finish baking and cooling.

6. Once your cookies are cool and your ganache has thickened, smear or pipe the chocolate filling onto the underside of half of the cookies. Top with the remaining cookies to form sandwiches.

7. Store in an airtight container either at room temperature or in the fridge for up to one week. This recipe yields about 5 good sized sandwiches. As always you can double the recipe to make more! Happy baking :)