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Low-Carb Soft Peanut Butter Chocolate Sandwich Cookies

Updated: Dec 10, 2020

The Perfect Balance of Peanut Butter and Chocolate Comes Together in These Oh So Satisfying Soft Textured Sandwich Cookies, Only 88 Calories and 3 Net Carbs!


I have a soft spot in my belly for peanut butter. I used to sit on my couch and eat it out of the jar with a spoon...for shame! Seriously though, there is just something so delicious about the savory-sweet factor that peanut butter possesses. Unfortunately, real out of the jar peanut butter really can't be used in the carb-conscious world, but peanut butter powder sure can be! I would say that these cookies are a cross between a cookie sandwich and a whoopie pie. I've taken two of these thick, soft, and pillowy peanut butter cookies and filled them with a thick, chocolate peanut butter filling. The filling is almost ganache, like in texture. They are truly unbelievable. My teenage daughter, who is a peanut butter cup fanatic, adores these cookies! These are not only sugar-free, dairy-free, gluten-free, Keto, Paleo, and Vegetarian, they are Vegan too!


Low-Carb Soft Peanut Butter Chocolate Sandwich Cookies

Makes 12 big sandwich cookies

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Ingredients:


For the dough:


3/4 C Swerve

1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C oat fiber (It is important to use Anthony's Organic oat fiber in this recipe to get the right texture)

1 tsp baking powder

1/2 tsp salt

1 large egg

3/4 C unsweetened almond milk

1 tsp vanilla bean paste (my favorite is Nielsen-Massey pure vanilla bean paste)


For the filling:


1/2 C Dutch Processed Cocoa Powder (I use NuNaturals)

1/4 tsp salt

1/4 C unsweetened almond milk

1 tsp vanilla bean paste or extract


Directions:


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Lightly spray the parchment with coconut oil and set aside.


In a large mixing bowl, combine the PB2, Swerve, almond flour, oat fiber, baking powder, and salt. In a small bowl, whisk the egg, almond milk, and vanilla bean paste together. Add the wet ingredients to the dry ingredients and stir to thoroughly combine.


Using a one tablespoon cookie scoop or measuring spoon, drop the dough onto the cookie sheet about an inch apart. Place the cookies in your preheated oven and bake for 10-12 minutes. The cookies will be just slightly golden around the edges. Remove from the oven and cool on the pan on top of a wire rack for about 5 minutes. Using a spatula, remove each cookie and place it directly on the wire rack to cool completely. While the cookies are cooling, make the filling.


In a medium bowl, combine the pb2, swerve confectioners, cocoa powder, and salt. To this, add the Nutpods, almond milk, and vanilla bean paste or extract. The mixture will be very thick. If it is too thick to completely combine all of the ingredients thoroughly, add a little more almond milk.


Once the cookies are completely cooled, use a spoon to place about one tablespoon of filling on the flat side of one cookie and spread it out gently, you don't want to tear the cookie. Place another cookie, flat side down on top of the filling to sandwich together. Repeat the process with the remaining cookies and filling. These cookies can be kept in an airtight container at room temperature for 2-3 days. After that, you'll want to store them in the freezer. Enjoy!

The finished cookies! So satisfying and delicious!


Leave a comment down below if you have any questions about this recipe. I'd love to help!

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