Flourless Chocolate Cookie Sandwiches

These Flourless Chocolate Cookie Sandwiches are so decadent and delicious. I always enjoy eating a chewy chocolate cookie from Whole Foods. This recipe uses the same type of flourless cookie but in sandwich form with a Baileys salted caramel buttercream filling. This sweet and salty adult treat is one you won’t regret making!

Is this dessert gluten free?

Yes! This dessert is gluten free. The FLOURLESS chocolate cookies are made with only six ingredients: powdered sugar, egg whites, cocoa powder, salt, vanilla extract, and semi-sweet chocolate chips. The buttercream ingredients include unsalted butter, caramel sauce, powdered sugar, salt, and Baileys Salted Caramel Irish Cream. All together you have the perfect Flourless Chocolate Cookie Sandwiches!

Can I leave out the Baileys in the filling?

Yes, of course! This rich chocolate treat can easily be family friendly if you leave out the Baileys in the filling.

Can I substitute the Baileys Salted Caramel Irish Cream for another liquor?

You can substitute whatever liquor you’d like. I decided to use Baileys because it has a cream base and came in a salted caramel flavor. I wanted to emphasize the flavor already in the salted caramel buttercream. Many other liquor brands carry salted caramel flavors as well.

How do I make Flourless Chocolate Cookie Sandwiches

Line two baking sheets with parchment paper.
Mix together the batter ingredients as instructed. The batter will be the consistency and look of a thick brownie batter.

3. Use a cookie scoop to place about one tablespoon of batter per cookie onto the baking sheets. There should be roughly twelve on each baking sheet.

4. Let the cookie batter rest on the baking sheets for thirty minutes while you prepare the indulgent filling. (this helps the cookies form their shape when baking because flour is not being used)

5. Use an electric or hand-held mixer to incorporate all of the filling ingredients. The buttercream should be a smooth texture. Use table salt for the buttercream and coarse salt for the garnish.

6. Cover buttercream and set it aside.

7. Set the oven to 350 degrees and bake cookies for ten to twelve minutes. The top of the cookies should be glossy and cracked. The edges will be set and the middle slightly undercooked.

8. Let the cookies cool on the baking sheets for twelve minutes before transferring them to a cooling rack.

9. Once cooled, pipe your buttercream filling onto the bottom side of one cookie. (I like to place my piping bag in an empty water glass to easily put the buttercream into the bag) Place another cookie on top to create a sandwich. Sprinkle coarse salt on the outside so that it sticks to the filling.

10. Your Flourless Chocolate Cookie Sandwiches are complete and ready to eat!

Spotify Playlist

When trying to figure out what type of music I was going to use for this playlist I thought, maybe I should use songs that describe how I feel when I eat dessert. So here you go, I included many 70s and 80s classics such as “Heaven is A Place on Earth”, “Dreams”, and “The Way You Make Me Feel”. Enjoy!

Flourless Chocolate Cookie Sandwiches

Flourless Chocolate Cookie Sandwiches are so decadent and delicious. The filling is a Baileys salted caramel buttercream. It is a gluten free dessert and might be one of my favorites I've made thus far. If you would like to make it without the Baileys that is easy to do and still delicious. Eat responsibly!

Baileys Salted Caramel Buttercream

2 sticks unsalted butter (room temperature)
1/3 cup caramel sauce
1/4 teaspoon table salt
2 cups powdered sugar
1 tablespoon Baileys Salted Caramel Irish Cream (or more to taste)
course salt (for garnish)

Flourless Chocolate Cookies

3 cups powdered sugar
3 large egg whites (unbeaten)
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cup semi-sweet chocolate chips

Line two baking sheets with parchment paper.
In a bowl, whisk together cocoa powder, salt, and powdered sugar. Pour in a little powdered sugar at a time to easily incorporate the ingredients. Add in egg whites and vanilla extract until all the batter is moist.
The batter will resemble brownie batter and be thick. Next stir in the semi-sweet chocolate chips and use your arm muscles to fully mix.
Use a cookie scoop to spoon the batter onto the parchment lined baking sheets. If you do not have a cookie scoop use a spoon to place about one tablespoon of batter per cookie on the baking sheet.
You should have about twelve cookies per baking sheet.
Let the cookie batter rest on the baking sheets at room temperature for thirty minutes. This is a super important step. It helps the cookies form into the correct shape when they bake.
While your cookie batter is resting begin making your Baileys salted caramel buttercream.
Put the room temperature unsalted butter, caramel sauce, Baileys, and salt in a mixing bowl. If you'd like a non-alcoholic dessert simply leave out the Baileys. Use an electric mixer or hand-held mixer to beat the butter and caramel sauce for about one minute. The texture of it should be light and whipped.
Slowly fold in the powdered sugar to the mixture. Once it is folded in, use your mixer to fully incorporate.
If the buttercream becomes too thick add a dash of milk or cream and mix until it is smooth.
Set buttercream aside and cover with plastic wrap.
Preheat oven to 350 degrees. Once your cookie batter has rested for thirty minutes, they are ready to bake.
Bake cookies for ten-twelve minutes. The top of the cookies should be glossy and cracked. The edges will be set and the middle slightly undercooked.
Have the cookies cool on the baking sheet for about twelve minutes before transferring them to a cooling rack to finish cooling.
As the cookies cool, scoop your buttercream into a piping bag. I used an open star piping tip to pipe the buttercream for the filling. You are welcome to use any piping tip you'd like. Be creative!
Pipe the buttercream on the bottom side of one cookie. Lightly place another cookie on top to sandwich the filling. Take your course salt and sprinkle it around the outside of the cookie onto the buttercream.
Enjoy and eat responsibly!