Peanut Butter Sandwich Cookies
I didn’t set out to create keto friendly peanut butter sandwich cookies, but that’s what happened.
Peanut butter sandwich cookies were a treat we’d enjoy as kids. NutterButters were so enticing in that bright red package, promising all their pea-nutty goodness.
We’d snag a couple of them when mom wasn’t looking and scurry off, shoving the evidence into our mouths as fast as we could. Clearly food issues were present from the start.
However, I found a way of eating that really suits me and allows me to enjoy the treats of yesteryear in a way that doesn’t cause my body to feel worse.
Originally, I was working on a different sandwich cookie that would be keto friendly.. in fact the one I was working on was my FAVORITE kind of cookie.
But I didn’t want to waste precious ingredients on something that I didn’t know would turn out the way I had it built up in my mind.
Instead I opted to create a sandwich cookie using peanut butter KetoChow to see if the technique gave me the texture I was looking for.
Are you familiar with KetoChow? Let me introduce you:
KetoChow is a nutritionally complete meal replacement shake mix that’s designed to make the keto lifestyle easy.
It has protein and ⅓ of your daily vitamin and minerals in each serving. The cool thing about KetoChow is you get to add your own fat in the amount that your body needs.
Beyond just drinking KetoChow as a shake, or having it as a soup, there are hundreds of recipes on their website. I love to scroll through their recipes and be inspired!
These sandwich cookies are very similar to a shortbread cookie.
Sandwich cookies, by their nature, are simple but require some time to create. Some days the cookie isn’t worth the crumble. Today is not that day.
Using the food processor, the cookie dough comes together very quickly.
Baking blend, my low carb flour alternative, gives lots of structure to the cookies. I’ve been toying around with a nut free version and things look promising on that front… keep a weather eye out for that in the future!
Allulose adds some structure and sweetness to the cookies, but ultimately it adds to the browning. It acts very similarly to sugar in lots of ways, and I think its browning ability is my favorite! The allulose is acutally moisture-loving so it will not crisp up quite the same way as regular white sugar, but instead lends to a softer, slightly “sandy” mouth feel that is delicious!
Cold butter is a key component. In baking, we’re always told to use an ingredient in a specific way because it makes all the difference for the texture or taste. This time it’s texture. If the butter isn’t cold, cube it up and pop it in the freezer for a few minutes.
Vanilla is always present in my baking. Measure with your heart… or use a ½ tsp.
Peanut Butter Sandwich Cookies
Equipment
- Food Processor
Ingredients
Cookies
- ½ cup Baking Blend
- ¼ cup Allulose
- ½ tsp Vanilla
- ½ cup Butter Cold, cubed
- 1 serving Peanut Butter KetoChow
Filling
- 4 TBSP Butter Softened
- 2 TBSP Peanut Butter Powder
- 2 TBSP Powdered Sweetener
- ⅛ tsp Vanilla
Instructions
For the Cookies
- In the bowl of a food processor, combine all the cookie ingredients. Pulse together a few times, then run the processor until the dough begins to form larger pieces and stick together (about 45-90 seconds).
- On parchment, turn out your dough. Press the dough together to make a uniform dough. Flatten it with your hands, then cover with another piece of parchment. Using a rolling pin, roll the dough out to ⅛ - ¼ “ thickness. If you create cracks, press them together and keep rolling.
- Place parchment covered, rolled dough in the freezer for 15 minutes.
- Pre heat the oven to 350℉. Have a cookie sheet at the ready. Use the parchment paper from rolling the cookies to line your sheet once you pull the dough out of the freezer.
- Take the dough from the freezer, use the top parchment to line your cookie sheet, and begin cutting out your cookies. Use a cookie cutter that’s about a 2x1 inch rectangle. You could also use a knife and just cut rectangles. Be sure to cut an even number of cookies as it takes 2 cookies to create 1 finished sandwich cookie
- Place your cut out cookies on the parchment lined cookie sheet. No need to give them a lot of space - these cookies don’t spread.
- Place cookies in the oven and bake 8-12 minutes, rotating halfway through. Keep an eye on these as once they turn brown on top, they’re done.
- Cool cookies on cookie sheet for about 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before making the filling.
Filling the Cookies
- In a small bowl, whip together all the filling ingredients. Incorporate them completely until the filling is a little fluffy. You don’t want to see any chunks of individual ingredients.
- Lay out half of the cookies, bottom side up. Spread about ½ - 1 tsp of filling on each cookie. Top the filled halves with the other half of the cookies, this time top side up. Press the tops down gently to ensure they stick well.
- ENJOY! Store these cookies in an airtight container in the fridge for about a week.
2 Comments
Jacque Evans
You don’t have to let this comment be public, but I wanted to let you know the hyperlink to your Baking Blend gives a 404 error – love your content!
I’m planning to repurpose this recipe to be Lemon Sandwich cookies with Lemon Merengue Keto Chow!
I’ll go find your youtube video for the flour recipe, just wanted to see how interchangable it would be with Victoria’s Einkorn flour.
Lindsey
Jacque! Thank you so much for letting me know! I have fixed the post (I hope!) so it won’t be an issue… let me know if you have any more trouble ☺️