Flourless peanut butter cookies are perfectly peanut butter-y, super soft and filled with a vanilla salted buttercream. You don’t want to miss out on these delicious peanut butter pillow cookies!
Ingredients Needed for Peanut Butter Cookie Sandwiches:
- Creamy peanut butter – we will be using 1 cup of natural creamy peanut butter for this recipe
- Maple syrup – maple syrup is an all natural sweetener used to add a little sweetness to these cookies
- Egg – the egg helps bind all the ingredients together
- Vanilla extract – vanilla extract helps enhance the flavor of these cookies
- Baking soda – baking soda helps these cookies puff up a little bit
- Salt – don’t forget the salt! The salt helps enhance the flavor
Ingredients for the salted buttercream filling:
- Butter – we will be using butter for this filling. You can use salted or unsalted as we will be adding in more flaked sea salt
- Coconut oil – feel free to use more butter instead of coconut oil if you prefer
- Powdered sugar – using powdered sugar helps thicken up the filling and add sweetness
- Vanilla – in order to get a vanilla butter cream filling we will use 1 tsp of vanilla extract
- Flaked sea salt – adding flaked sea salt really enhances the flavor of this filling. I always love the sweet and salty combination.
How to make flourless peanut butter cookies
- First, preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
- Next, whisk together the maple syrup, egg, vanilla, baking soda and salt until fully combined.
- Now add in the peanut butter. Continue to mix until a thicker cookie batter forms.
- Use a cookie scoop and make 16 cookies. Place the cookies on the prepared cookie sheets and lightly press them down with a fork.
- Finally, bake the cookies for 8-10 minutes. Remove the cookies from the oven and let them fully cool while you prepare your filling.
How to make salted buttercream filling
- First, add the butter, coconut oil, vanilla and salt to a medium bowl. Whisk a few times.
- Second, add in 1 cup of powdered sugar. continue to mix until combined.
- Lastly, add in the remaining cup of powdered sugar. Mix until fully combined and the icing forms.
How to store flourless peanut butter cookies
Store the cookies in an air tight container in the fridge for 4-5 days.
Let them sit out at room temperature for 15-20 minutes before enjoying so the cookie and the filling can soften up a bit.
Other peanut butter recipes you’ll love
If you’re a total peanut butter lover like me, definitely try some of my other peanut butter recipes below!
- The best peanut butter banana muffins
- My favorite peanut butter chocolate granola
- Delicious peanut butter chocolate brownies
- Easy, no bake peanut butter chocolate crunch bars
- 7 ingredient peanut butter cup cookies
- Paleo friendly caramel chocolate peanut butter pie
Flourless Peanut Butter Cookie Sandwiches with Salted Buttercream Filling
Delicious cookie sandwiches – perfectly peanut butter-y, super soft and filled with a vanilla salted buttercream. You don't want to miss out on these delicious peanut butter pillow cookies!
Servings: 8
Calories: 408kcal
Ingredients
- 1 cup creamy peanut butter
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla
- ¼ tsp baking soda
- ¼ tsp salt
Salted Butter Cream Filling
- ¼ cup coconut oil melted
- ¼ cup butter softened, almost melted
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tsp flaked sea salt
Instructions
- Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper.
- First we'll make the cookies. In a large bowl whisk together the maple syrup, egg, vanilla, baking soda, and salt. Then stir in the peanut butter until fully combined and a somewhat thick batter forms.
- Using a spoon or a cookie scoop, scoop 16 cookies onto your tray. Using a fork, lightly flatten the cookies.
- Bake for 8-10 minutes. They may look slightly under cooked – thats ok! Let them sit on the tray to fully cool.
- Meanwhile, make your icing. In a medium bowl, add the very softened butter, coconut oil, vanilla and salt. Whisk a few times. Add in 1 cup of powdered sugar. Continue to mix until combined. Then slowly add in the remaining cup of powdered sugar.
- Once the cookies have cooled, assemble the cookie sandwiches.
- Store the cookies in the fridge until you're ready to enjoy them! Let them sit out at room temperature for 15-20 minutes before enjoying so the cookie and the filling can soften up a bit. You can store them in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 408kcal | Carbohydrates: 44g | Protein: 9g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 272mg | Potassium: 252mg | Fiber: 2g | Sugar: 39g | Vitamin A: 42IU | Calcium: 37mg | Iron: 1mg
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