Easy Keto "Nutter Butter" Style Cookie Sandwiches (Gluten Free and Nut Free Options)

peanut butter

🥗Healthier: natural peanut butter

💰Cheaper: sunflower seed butter

Natural peanut butter has no added sugar or oils.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer a richer flavor with less sugar.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

Sift together 100 g of granulated monkfruit sweetener and 100 g of brown monk fruit sweetener until combined and there are no lumps.

Stir in 256 g of creamy peanut butter.

Add 1 large room temperature egg and 1/2 teaspoon of vanilla extract, stirring until fully combined into a smooth dough.

Scoop the dough out a half tablespoon at a time onto a lined baking sheet, shaping each scoop into flat skinny ovals about 2 inches long.

Leave space between each cookie to ensure even baking.

Bake the cookies in a preheated oven at 350°F for 8 to 12 minutes or until golden and firm.

Once done, allow the cookies to cool in the pan for about 10 to 15 minutes until firm, then transfer to a wire rack to cool completely.

For the filling, stir together 128 g of creamy peanut butter, 120 g of powdered monk fruit allulose blend, and 1/2 teaspoon of vanilla extract until smooth.

Gradually stir in keto milk of your choice, about 1/2 teaspoon at a time, until a thick creamy filling forms (about 2 tablespoons total).

Once cookies are fully cooled, turn half of them upside down with the flat side up.

Scoop out a half tablespoon of filling onto each upside down cookie and spread evenly, leaving space around the edges.

Top with a plain cookie and gently press together to seal the cookie sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens