Gluten-Free Peanut Butter Cookie Sandwiches
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen cookies, 1½ cups frosting
Gluten-free peanut butter cookie sandwiches made with rolled oats and filled with creamy peanut butter frosting.
  • 1 cup butter, at room temperature
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup peanut butter
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 2½ cups gluten-free all-purpose flour
  • 2 cups gluten-free oats
  • 1 tsp. baking soda
  • ½ tsp. salt
  • For frosting:
  • ¼ cup butter, room temperature
  • ¼ cup creamy peanut butter
  • 2½ to 3 cups powdered sugar
  • a little milk or water
  • 1 tsp. vanilla extract
  • ⅛ to ¼ tsp. salt
  1. For cookies: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, peanut butter and sugars together with an electric mixer on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
  3. Whisk the dry ingredients together and add to the creamed mixture, mixing well. Add the oats and mix until combined.
  4. Drop tablespoon-sized rounds of dough onto the prepared baking sheets, leaving plenty of room between cookies to allow for spreading. (I baked 9 cookies per sheet, staggering the center row a bit from the side rows.) Bake two sheets at a time, rotating them top to bottom and front to back halfway through baking time for about 10-12 minutes. (Longer for crunchier cookies, less for softer. The cookies will become harder as they cool.) Remove from baking sheets and transfer to cooling racks. Let cool completely.
  5. For frosting: Beat butter and peanut butter together. Add half of the powdered sugar, vanilla and salt. Add a little milk alternately with the rest of the powdered sugar to create a thick, stiff, but still spreadable frosting. (Thick enough to hold up between two cookies without oozing out the sides.)
  6. Spread a few teaspoons of frosting on the bottom of one cookie and sandwich with another cookie. Let stand a bit before serving to allow frosting to set up a bit.
Recipe by Cafe Johnsonia at