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.
When a recipe turns out EXACTLY the way you’d hoped it would, well there is no better feeling than that. And these keto peanut butter sandwich cookies were everything I’d hoped and more.
There is no hiding the fact that I am a diehard peanut butter lover. I actually limit the amount I allow myself to eat, because it’s very easy for me to go overboard. But we keep it around for the kids and I do indulge once a week or so.
My favorite thing to do with peanut butter is to work it into keto dessert recipes. I have so many keto peanut butter recipes and this won’t be the last. Some of the most popular include my keto peanut butter mousse, and my peanut butter mug cake, and my super easy keto peanut butter bars.
Copycat Do-si-dos Inspiration
Girl Scout cookies are delicious, there’s no denying that. But they are sugar and carb bombs, and we are all better off avoiding them completely. If you want to support your local Girl Scout troop, hand them some money and politely ask that they keep those cookies far far away!
I already have a number of keto Girl Scout Cookie knockoffs. My keto thin mints are easy to make, as are my samoa cookie bars, and my keto tagalong bars. They will all satisfy your cravings, and keep those temptations at bay.
But someone on Instagram recently asked me if I had a Do-si-Do cookie recipe, and I realized there was a glaring oversight in my keto girl scout cookie collection.
Gauntlet thrown down. Challenge accepted!
What are Do-si-dos cookies?
Those of you who are unfamiliar with do-si-dos probably didn’t grow up in the US. Neither did I, as a matter of fact, but in Canada, we had something very similar called Pirate Cookies. Raise your hand if you know what I am talking about!
Both of these cookies are peanut butter oatmeal sandwich cookies. The cookie portion is crisp and slightly crumbly, and the filling is a sweet and creamy peanut butter frosting.
It’s a magical combination if I do say so myself.
How to make Keto Do-si-dos
One of my biggest concerns when attempting to make this copycat version was getting the cookies nice and crisp. I have a wonderful recipe for keto oatmeal cookies, but they are more soft and chewy, due to the addition of coconut.
But you will be happy to hear that I did manage a nice crisp peanut butter oatmeal cookie and to my delight, it stayed crisp for days, even with the filling.
Here are my best tips on making grain-free copycat Do-si-dos:
Use sliced almonds instead of oatmeal
This has been my little trick for a while now, although I usually do a combo of sliced almonds and flaked coconut. When ground in a food processor, they resemble oats in taste and texture.
For this recipe, I skipped the flaked coconut, as that tends to give things more chewiness and I wanted a crisp cookie.
Your sweetener choice is critical
I cannot say this clearly enough: ONLY an erythritol based sweetener will give you crisp cookies. Don’t use allulose, BochaSweet or xylitol unless you want a soft, cake-y texture.
You can use “monk fruit sweetener” if the main ingredient is erythritol.
What kind of peanut butter?
The kind of peanut butter may make a difference as well. It should be very creamy and preferably not the kind with a ton of oil on the top that you have to mix in. If you choose a peanut butter that is very oily, it may affect the crispness of the cookies.
A couple that I like include Justin’s Classic Peanut Butter, the Thrive Market brand peanut butter, and the O Organics Safeway Natural Peanut butter is good as well.
And if the peanut butter is unsalted, you may want to add additional salt to both the cookies and the filling, to bring out the flavor.
Press down during baking
This is another little trick of mine, as keto cookies don’t like to spread. If you press them down too early, the edges get all cracked and ragged. But if you bake them for 5 minutes first, they are nice and round.
And pressing these peanut butter oatmeal cookies to about 1/3 inch thick helps them crisp up properly.
How to get the little hatch marks
I did my research before embarking on a keto do-si-do recipe and I came across this recipe from Cookies and Cups. I loved her little tip about using a meat mallet to get the indentations to look like those of the real Girl Scout Cookies so I did it too!
More keto peanut butter cookies you might like
- Keto Peanut Butter Cookies for Two
- Keto Peanut Butter Blossoms
- Chocolate Stuffed Peanut Butter Cookies
- No Bake Chocolate Peanut Butter Cookies
- Coconut Flour Peanut Butter Cookies
Keto Peanut Butter Oatmeal Cookies
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.
Crystal says
Can I skip the swerve brown sugar? will they still turn out?
Carolyn says
Skip the sweetener altogether or use more Swerve granulated? I don’t think they’d be sweet enough if you skip it altogether but you can use just regular Swerve.
Crystal says
Thankyou would I used more of the granulated swerve in substitute
Lise Ode says
These cookies look and sound amazing! I also want to try Pirate Cookies now. I grew up in the US, so never heard of them. You’ve got me curious. Are they still on the market in Canada? Just curious…
Nikki says
So excited to try these! I haven’t had a Do Si Do since I was 10!
MJ says
These were amazing, amazing, amazing. Thanks for the recipe.
Suzanne says
Hi Carolyn,
You are an absolute angel! I get excited every time I see one of your recipes because I know it will 1. Turn out and 2. Be yummy AF!
That said, I can’t seem to get over the coolness of erythritol. Could I add some liquid stevia to these to help combat it? Or try Pyure (at half the amounts)
Thank you SO much!
Suzanne
Carolyn says
I would probably do the liquid stevia in combo with erythritol. If you use Pyure, it may change the texture of the cookies and they won’t crisp properly.
Karen says
Hi Carolyn, love your blog and recipes! Do you think these vould these be made with almond butter? My daughter has a peanut allergy. Thanks!
Carolyn says
Sure! Just the filling might be a bit goopier because some almond butter is pretty oily. Do your best to avoid the oil and just use the thick stuff for the filling.
Violet says
Hi Carolyn, would using all almond flour and melted butter, as you suggested for the chocolate chip cookie, make this cookie softer? it was super crisp and delicious, but I am liking softer textures right now because of a toothache. The other idea I had was using flaked coconut, and I checked my cabinet to find I’d run out.
Thanks for any tips and all your help. I am a newbie, and your directions always help me get things right.
Carolyn says
Yes, it could help and you’d also want to bake them lest.
Carolyn says
Sorry… bake them “less”. 🙂 Take them out when they are puffy and soft to the touch.
Violet says
Hi Carolyn, the cookies turned out well but were very dense and somewhat hard.
I used all almond flour. I was wondering if I could skip the baking soda for a softer texture and add some unflavoured gelatin . Do you think that might help? If I understand correctly, baking soda yields crisper cookies?
Btw I made your candied ginger and used them in your cranberry ginger cookie recipe. And it blewww everyone’s mind!
Carolyn says
Baking soda already gives them a softer texture, in my experience. Don’t skip that. But a tip… using allulose or BochaSweet gives cookies a much softer, more cake-y cookie.
Beverly J says
Monster Cookies:
A friend baked a recipe for flourless Monster Cookies that we all loved. I am hopeful that these cookies can be like Monster cookies only Keto! Maybe don’t flatten them and bake them less for a bit chewy??
Since you also love peanut butter. I am actually hoping you have already made a Keto Monster Cookie. If so please share your tips!
Tammy Graybeal says
Well darn it…just didn’t turn out like yours. Followed to a T but first batch cooked too long and turned brown. Did not crisp. Second batch once I turned pan around only cooked for 3 min instead of 7.5….a little better but still too done. Was hoping for crisp buttery pb cookies 😞 Still taste good though.
Carolyn says
What sweetener did you use?
Rebecca says
These are one of my favorites! They taste just just like the originals! I’ve made them quite a few times, and they are always a family favorite treat. Thank you!
Nicole says
As someone who was a fan of the Pirate cookies but havent had any type of these cookies in over 3 years, this is a Godsend! I will definitely make these! Speaking of Canadian treats, if there were only a way to recreate a keto version of the Vachon Flakie in Caramel or Strawberry. Wink, wink! 😉
Kyme says
Do you think I could use sun butter instead?
Graham S says
I’m Canadian. We have had Pirate cookies since I was young. I wish we had had these though! Sooo much better! And cleaner ingredients too.
Kate says
Pirate cookies dipped in milk were my absolute fave growing up in the 80s. So glad to have found these!
I used a new jar of Kirkland PB and maybe I didn’t mix it up well enough, but the filling ended up pretty runny. I assembled gently and will put in fridge/freezer and eat straight from there. I also had too much filling so will cut down quantities next time.
Still gets 5* from me though, as the cookies crisped up beautifully and have great taste and texture. I used crunchy natural PB in them for added crunch/texture.
Thanks for all your awesome recipes!
Carolyn says
Glad to hear it. I have never used Kirkland PB so that may be part of the issue.
Cindy says
These turned of so yummy!! Thanks for the recipe!!
Stephanie says
I’m curious…. These are called peanut butter oatmeal cookies but they don’t have oatmeal in the recipe. Am I reading that wrong? Is it just the taste?
Carolyn says
Please read the blog post! 🙂
Cassondra says
All of your recipes are delicious, but this one is beyond phenomenal! I’m SOOO glad I made these, normally I stick to quick & easy bar-type cookies. These cookies are absolutely perfect & taste amazing. I will definitely be making these over & over!