These keto peanut butter cookie sandwiches were the highlight of my Wednesday, perhaps even my week. And a good cookie is what we all need right now, am I right? If cookies can brighten your day, these keto peanut butter cookie sandwiches are in a whole new category of keto cookie greatness.
I've been trying for some time to make a keto version of my all-time favorite peanut butter cookie sandwich that I used to buy at a bakery in Anchorage (they are delicious but definitely not keto-friendly!). While these aren't quite the same, they're pretty fantastic, and much healthier, too.
To make these, I slightly adapted the recipe for my keto peanut butter and jelly cookies (another must-try if you haven't yet), and really only upped the amount of peanut butter in the cookie itself. Sandwiched in between is a smooth, peanut butter cream filling that is similar to a light whipped frosting. I dare you not to eat it by the spoonful.
And here's a nice little bonus: this peanut butter cookie recipe is low-carb, dairy-free, gluten-free, and even vegan-friendly. You can make it entirely with pantry items if you need to, which means it's a good quarantine baking project that doesn't require much.
a must-try peanut butter cookie recipe
Let's be real. This is basically two keto cookie recipes in one, so bookmark this page and tell everyone and your mom about it. 😉 You can have a keto peanut butter cookie, or you can have two cookies and whip up some peanut butter cream filling to make these dreamy cookie sandwiches. Either are amazing, but when there's an option with frosting involved, that's usually my first pick.
HOWEVER, if you're not into the whole peanut butter cookie sandwich idea or you just need a sweet keto treat STAT, this recipe is still for you because these cookies are amazing on their own!
Here's why you'll LOVE these keto peanut butter cookies! They are:
- full of flavor, with the perfect amount of peanut butter to sweetness ratio
- tender and soft but not crumbly
- ready to pop into the oven in less than 10 minutes!
- made with almond flour, all-natural peanut butter and monk fruit sweetener, they're a healthier dessert option that are low in carbs and sugar
- kid-friendly and a fun baking project with little ones!
how to make keto peanut butter cookie sandwiches
Got a few minutes? Great! These are really quick and easy to make!
You will need:
- all-natural, unsweetened peanut butter
- coconut oil
- granulated monk fruit sweetener (you'll also need powdered sweetener for the cream filling)
- egg (or flax egg to make vegan)
- almond flour
- baking powder (gluten-free and aluminum-free if possible)
- dairy-free milk (like almond milk, macadamia milk or coconut milk)
- flax seed meal
- coconut cream
And here's the process, but be sure to check out the full recipe with all the details at the bottom of the page.
- In a large mixing bowl (or standup mixer), combine the peanut butter, melted coconut oil, and monk fruit sweetener. Mix until it's well-combined (I use a hand-held electric mixer).
- Add the egg (or flax egg) and vanilla. Mix for about a minute. Stir in the the almond flour, flax seed meal, baking soda, baking powder, and salt. Mix the dry ingredients into the peanut butter mixture until the cookie dough forms.
- Scoop about 1 tablespoon of cookie dough out and roll it into a ball with your hands, then slightly flatten. Place on the baking sheet and press a fork into the top to flatten and make a criss-cross pattern. Bake the cookies for 9-10 minutes.
- Allow the cookies to cool for a couple of minutes before removing them from the pan. Transfer to a plate or cooling rack and let them cool completely (or pop them into the freezer for 20 minutes).
- In a small mixing bowl, combine the peanut butter with coconut cream, vanilla, and powdered monk fruit sweetener. Mix until it is fluffy and resembles a light, spreadable frosting. Refrigerate until your cookies are ready.
- To make the peanut butter cookie sandwiches, spread a tablespoon of the frosting onto one cookie and place another cookie on top. Devour and repeat.
a few tips + notes on substitutions
- For the best keto peanut butter cookie sandwiches, make sure the cookies are cooled completely before you spread the frosting. I like to place them in freezer for a quick chill. If you spread the frosting on while the cookies are still even the tiniest bit warm, it will melt.
- For that same reason, I recommend storing these cookie sandwiches in the refrigerator.
- Refrigerate the frosting until you're ready to use it. The coconut cream base becomes a tad thicker when it's chilled.
- Don't use room temperature coconut cream for the frosting. I like to keep a can of coconut milk in the fridge for several hours (or overnight) because the long chill separates the cream even more, and makes it easier to scoop out and whip.
- Don't swap the almond flour for coconut flour 1:1-- it just doesn't work. Coconut flour is far too absorbent. With that said, if you absolutely want to try coconut flour, I'd start with stirring in one tablespoon at a time until the consistency is like cookie dough. (I have NOT tried this but it might work).
- Don't substitute the monk fruit sweetener for stevia. The taste and consistency is too different. You can swap the monk fruit sweetener for plain erythritol but the cookies will have a more noticeable "cooling" aftertaste.
There you have it, a keto peanut butter cookie sandwich that might just be the highlight of your day (or week?) too!
I know you'll love this simple and easy peanut butter cookie recipe! Here's another tip: for an extra special treat, make these jumbo-sized! They'll taste exactly the same but a monster-sized cookie sandwich is always more fun.
you might also love...
- These keto dark chocolate almond butter cups have a creamy and nutty filling, and you can even make a PB + J version (and please do)!
- Keto blueberry muffins with crumb topping are a delicious low-carb breakfast, snack, meal, dessert, etc.! And trust me, you'll be eating them throughout the day because they're tender and sweet and bursting with fresh, juicy blueberries.
- Say hello to the easiest ever sugar-free jam! Pick your favorite berries and grab some chia seeds and you'll have a homemade, keto-friendly jam in 10 minutes!
keto peanut butter cookies
- ⅓ cup + 1 tablespoon peanut butter, all-natural and unsweetened
- ½ cup granulated monk fruit sweetener
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 egg (pasture-raised if possible) or flax egg
- 1 cup superfine almond flour
- 1 tablespoon flax seed meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder (gluten-free and aluminum-free, if possible)
- pinch of salt (optional)
- 1 tablespoon almond milk (or other non-dairy milk)
keto peanut butter cream filling
- ½ cup coconut cream (from chilled, canned coconut milk)
- 2-3 tablespoons peanut butter, all-natural and unsweetened
- 2-3 tablespoons powdered monk fruit sweetener (see notes on how use granulated)
- ½ teaspoon vanilla extract
keto peanut butter cookies
- Preheat the oven to 350°F. In a large mixing bowl or standup mixer, add the peanut butter, monk fruit sweetener and coconut oil. Mix until it's smooth and well-combined.
- Add the vanilla extract and egg (or flax egg), then mix for about 30 seconds. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add the almond flour, flax seed meal, baking soda, baking powder, and salt (optional) to the bowl. Mix in the dry ingredients until the mixture resembles cookie dough (it may look crumbly). Add the tablespoon of almond milk and mix it in.
- Use your hands to press all the cookie dough together in the bowl and knead it a few times.
- Scoop out 1-tablespoon-sized portions and roll them into dough balls. Flatten them between the palms of your hands (they only spread a little during baking so you want to make sure they're flat). Place them onto a baking sheet and use fork tines to press a criss-cross pattern into the tops of the cookies. A bit of coconut oil on the fork will keep it from sticking.
- Bake the cookies for 9-10 minutes. Remove from the oven and let them cool for 3-4 minutes on the baking sheet before transferring to a cooling rack or plate. Cool them completely or place them in the freezer for 20 minutes to chill quickly.
- Make the cream filling (instructions below). When it's ready, spread 1 tablespoon of filling onto a cookie, then place another on top and gently press them together.
- Store the peanut butter cookie sandwiches in the refrigerator.
keto peanut butter cream filling
- In a small mixing bowl, use a mixer or whisk to whip the chilled coconut cream. Whip in the peanut butter, powdered monk fruit sweetener, and vanilla, starting with only two tablespoons each of the peanut butter and sweetener.
- Taste and adjust for flavor and sweetness, adding the extra tablespoon of peanut butter and sweetener if needed.
- Chill the cream filling in the refrigerator for 10-20 minutes, or until you're ready to use.
*To make a flax egg, combine 1 tablespoon flax seed meal with 2 tablespoons of water in a small bowl and let it sit for five minutes to thicken.
*If you don't have powdered monk fruit sweetener, you can blitz granulated monk fruit sweetener in a blender or run it through a coffee grinder to make it extra-fine (I use a small bullet blender and it takes about 3 seconds!). Using powdered sweetener will prevent the peanut butter filling from having a gritty texture.
*Make sure the cookies are completely cooled before you spread the filling on them to make the sandwiches, otherwise the cream filling will melt.
*Some coconut milk brands don't have the best coconut cream texture. I frequently use Thai Kitchen brand or Native Forest coconut milk and have no problem (both brands carry canned coconut cream too). FYI- I don't recommend Trader Joe's coconut milk because the cream is too oily.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 13.5gSaturated Fat: 5gTrans Fat: 0gCholesterol: 21mgSodium: 52mgCarbohydrates: 4.2gNet Carbohydrates: 2.7gFiber: 1.5gProtein: 5.7g
This nutritional information is approximate and is provided for convenience as a courtesy.