Gluten Free Peanut Butter Chocolate Pillows

Ok, it’s time for some cookies up in here.  Honestly, it’s surprising it has taken me four days.  I’ve been eyeing the Peanut Butter Chocolate Pillows from Vegan Cookies Invade Your Cookie Jar since the day I got the book.  For some reason though, I’ve been intimidated by them, and had yet to try them.  Until now.  Why, oh why, did I put these off?

They are a little bit more labor intensive than your typical cookie.  But, they aren’t your typical cookie. They are arguably the best cookie I’ve ever made.  I sent a few with my sister to our hair stylist.  They were immediately requested (read: demanded) to be added to this year’s Christmas cookie basket.

The original version is over on The Post Punk Kitchen blog, but here is my gluten-free version.  They look a bit different, but they are still pb/chocolate perfection.

Gluten Free Peanut Butter Chocolate Pillows | Veg-am

Gluten Free Peanut Butter Chocolate Pillows

(makes 2 dozen)

Chocolate dough:

  • ½ cup canola oil
  • 1 cup sugar (I used turbinado, but any sugar should work)
  • ¼ cup pure maple syrup
  • 3 tablespoons almond milk
  • ½ teaspoon vanilla extract
  • ¾ cup sorghum flour
  • ½ cup Brown Rice Flour
  • 3 Tbsp Arrowroot
  • 1 Tbsp Tapioca Starch
  • ¾ tsp xanthan gum
  • 1/ cup + 2 tablespoons unsweetened dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  • ¾ cup creamy salted peanut butter (I used the no-stir Skippy Natural)
  • 2/3 cup confectioner’s sugar
  • 3 tablespoons almond milk
  • ¼ teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, almond milk and vanilla extract and mix with a fork until smooth, about 2 minutes.  Using a fine mesh sieve, “sift”  in flours, xanthan, cocoa powder, baking soda and salt. (don’t use a real sifter – they’re nearly impossible to clean once they’ve had xanthan in them).  Mix to form a moist dough.  As with a lot of gluten free cookie doughs, this will probably be a bit stickier than what you’d expect from a traditional cookie dough.  If you add flour to the expected consistency, you will end up with a dry, crumbly finished product.  To make it easier to work with, refrigerate the chocolate dough while making the filling.

Make the filling: In another mixing bowl beat together peanut butter, confectioner’s sugar, almond milk and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different peanut butters have different moisture content), stir in another tablespoon of almond milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line baking 2 sheets with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. To keep the chocolate dough as cold as possible, only pull out about a quarter of it at a time.  Working on waxed paper,  using a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.

Gluten Free Peanut Butter Chocolate Pillows | Veg-am

Flatten the cookies a little (This was an optional step in the original recipe, but I found that it gave me a better distribution of peanut butter in the gf version. I did try it both ways.)

Place dough balls on lined baking sheets about 2 inches apart, and flatten the cookies a little (this was an optional step in the original recipe, but I found that it gave me a better distribution of peanut butter in the gf version)

Gluten Free Peanut Butter Chocolate Pillows | Veg-am

Bake for 12 minutes.  Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container.

I’m not usually a big fan of warm baked goods, but these are super good while still warm.  They are also good at room temperature.  And frozen.

If you like your cookies warm, the original recipe says they’ll heat in the microwave in about 10 seconds.  I haven’t tried it, but it sounds about right.

Warm cookies.  Cold almond milk.  You’re welcome :)



  9 comments for “Gluten Free Peanut Butter Chocolate Pillows

  1. September 5, 2013 at 12:16 pm

    I still haven’t made these but I really, really need to.

    • drsimpson
      September 5, 2013 at 2:12 pm

      You really, really do 😉

  2. September 5, 2013 at 2:23 pm

    These look so good…gimme!! You said that they were more labor intensive but it doesn’t seem that bad at all. I’m gonna have to give these a try!

    • drsimpson
      September 5, 2013 at 2:24 pm

      Not bad at all. Just not a simple drop cookie.

  3. September 6, 2013 at 12:55 am

    Ohhhhhhhhhhhh yes. These are so going on my list.

  4. September 6, 2013 at 12:34 pm

    Yum, chocolate and peanutbutter… these look delicious :)

  5. September 6, 2013 at 8:01 pm

    I can so second that! My spouse has made these three times now during just the couple of past months and everyone who’s got a bite have really fell in love with them. Well, except for those who don’t like peanut butter – I wonder why…

  6. September 8, 2013 at 9:48 am

    Yummo! I haven’t made these yet, I’m sure the time and effort put me off but now that you’ve shared your gf version, I am definitely going to give them a go! They look like perfect choc pb pillows!

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