• Author: Beard And Bonnet
  • Yield: 48 cookies or 2 dozen sandwiches 1x



For the cookies

  • 2 cups gluten free all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 cup ( 2 sticks) unsalted butter , softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 tablespoons Thai red curry paste
  • 1 1/2 cups crunchy peanut butter
  • 1 teaspoon vanilla extract

For the filling

  • 2 1/2 cups confectioners’ sugar
  • 6 tablespoons non-hydrogenated shortening
  • 2 tablespoons hardened coconut cream (The solid cream at the top of a can of full fat coconut milk)
  • 1 tablespoon full fat coconut milk


  1. Whisk together the flour and baking soda in a bowl.
  2. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, sugar and brown sugar on medium speed until light and fluffy; about 3 minutes. Add the eggs and the curry paste, beat for an additional minute. Add the peanut butter and vanilla, and mix until completely incorporated. Add the flour mixture in 3 additions, beating after each addition until completely combined.
  3. Shape the dough into a 3-inch wide cylinder, and wrap in plastic wrap. Refrigerate for 4 ours or overnight.
  4. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Slice the dough into 1/4-inch-thick rounds, reshaping to create circles as necessary, then place 2-inches apart on the prepared baking sheets.
  5. Bake for 10-12 minutes, or until the edges are crispy but the cookies are still soft in the middle. Cool completely on the baking sheets before removing.

For the filling

  1. Combine the sugar, shortening, coconut cream, and coconut milk in a large mixing bowl and beat with an electric mixer for about 2 minutes until the cream has thickened and is smooth in texture.
  2. Transfer the coconut cream mixture to a large plastic bag, make a small slit in one corner and squeeze the cream in a circular motion around the outside of one cooled cookie working towards the center. Gently spread the icing with a knife or offset spatula and place another cookie on top.

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