Keto peanut butter oatmeal cookies are a delicious treat. Girl Scout Cookie season is still in full swing and these low carb, grain-free cookies taste just like Do-si-dos.
Ingredients
Cookies
- 1 cup sliced almonds
- 1/3 cup peanut butter
- 1/4 cup butter softened
- 6 tbsp Swerve Granular
- 1/3 cup Swerve Brown
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Peanut Butter Filling
- 1/2 cup peanut butter (pinch salt if yours is unsalted)
- 6 tbsp butter softened
- 1/2 cup powdered Swerve
- 1/2 tsp vanilla extract
- Heavy cream to thin, if needed
Instructions
Cookies
- Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper.
- In a food processor, process the sliced almonds until they resemble oats.
- In a large bowl, beat the peanut butter, butter, and sweeteners together on medium until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined.
- All at once, add the almond flour, processed almonds, baking powder, baking soda, and salt. Beat until combined.
- Using about 1 tablespoon of dough at a time, roll into balls and place 2 inches apart on the prepared baking sheets. You should get about 32 cookies.
- Bake 5 minutes, then press down firmly with a flat bottomed glass to about 1/3 inch thick. Bake another 15 minutes, switching and rotating the pans halfway through baking.
- Remove from the oven. To create indentations on the top, gently press a meat mallet into the top of each cookie right after baking. You can also just leave them as is. Let cool completely on the pan – they will continue to crisp up as they cool.
Peanut Butter Filling
- In a medium bowl, beat together the peanut butter and butter until smooth. Beat in the sweetener and vanilla until well combined.
- If necessary, beat in a little cream to thin to a spreadable consistency (this will depend on your peanut butter).
- Take 1 cookie and spread the bottom with about 1 to 1 1/2 tablespoons of filling and top with another cookie.