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March 5, 2020

Keto Do-Si-Do Cookies

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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.

Keto copycat Do-si-dos cookies on a  white plate set on an orange napkin, with a bottle of milk in behind.

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.

Top down photo of keto peanut butter sandwich cookies on a white table, with sugar-free peanut butter frosting in a bowl.

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.

Keto peanut butter oatmeal cookies on a white plate set on an orange checked napkin.

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!

Close up shot of peanut butter oatmeal sandwich cookies to show texture.

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
4.82 from 11 votes
Print
Keto Peanut Butter Oatmeal Cookies
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: do-si-do cookies, peanut butter oatmeal cookies
Servings: 16 servings
Calories: 200 kcal
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
  1. Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper.

  2. In a food processor, process the sliced almonds until they resemble oats.

  3. 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.

  4. All at once, add the almond flour, processed almonds, baking powder, baking soda, and salt. Beat until combined.

  5. 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.

  6. 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.

  7. 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
  1. In a medium bowl, beat together the peanut butter and butter until smooth. Beat in the sweetener and vanilla until well combined.

  2. If necessary, beat in a little cream to thin to a spreadable consistency (this will depend on your peanut butter).

  3. Take 1 cookie and spread the bottom with about 1 to 1 1/2 tablespoons of filling and top with another cookie.

Nutrition Facts
Keto Peanut Butter Oatmeal Cookies
Amount Per Serving (1 sandwich cookie)
Calories 200 Calories from Fat 158
% Daily Value*
Fat 17.5g27%
Carbohydrates 4.9g2%
Fiber 1.6g6%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Cookies, Low Carb Tagged With: peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Tracy Andries says

    March 5, 2020 at 11:16 am

    My mouth is watering. These look perfect. If you ask me peanut butter is life! Along with coffee and chocolate of course. 😃

    Reply
    • Carolyn says

      March 5, 2020 at 11:31 am

      Yep, coffee, chocolate, peanut butter… and wine, in my case. Just one glass but still, it’s vital to my mental health.

      Chicken wings and steak both rank up there pretty highly, though!

      Reply
    • Amanda Williams says

      May 6, 2020 at 5:29 pm

      5 stars
      I made these last weekend. They’re AWESOME.

      Reply
  2. Laurie says

    March 5, 2020 at 12:35 pm

    Can Peanut flour be used instead of almond flour?

    Reply
    • Carolyn says

      March 5, 2020 at 5:51 pm

      No, sorry. It’s far too absorbent and your cookies won’t crisp up nicely.

      Reply
  3. Vicki K says

    March 6, 2020 at 1:37 pm

    Can’t wait to try these. There used to be a cookie company called Burry’s based in New Jersey that made a cookie called Gauchos that were just like these. We didn’t have to wait for Girl Scout Cookie season. We had Gauchos all year long. Burry’s also made Scooter Pies (not a fan) and Fudge Town (big fan). I think Burry’s made GS cookies in some areas. Burry’s went out of business years ago.

    When I was a GS, too many years ago, except for the staples like Thin Mints and Trefoils, the flavors were regional depending on which company made your cookies.

    Reply
    • Cheryl Dubien says

      March 29, 2020 at 12:07 pm

      I used the flat side of the meat mallet instead of the glass to flatten the cookies after 5 minutes. They turned out great! I skipped the filling since we don’t like cookies with icing. Thanks for the recipe!

      Reply
  4. Donna says

    March 7, 2020 at 9:13 am

    Can I use whole almonds?

    Reply
    • Carolyn says

      March 7, 2020 at 10:20 am

      No, because they will become chunks and crumbs, not little flakes like oats. But every grocery store sells sliced almonds in the baking aisle.

      Reply
  5. Kris says

    March 8, 2020 at 1:38 pm

    These are truly awesome! I modified the cookie part by making bars and threw in some chocolate chips!

    Reply
  6. Rosie DiFrancesco says

    March 9, 2020 at 11:04 am

    Can I use almond “meal” in place of the sliced almonds?

    Reply
    • Linda Tenenbaum says

      April 21, 2020 at 6:18 pm

      I used 2 and 1/4 c almond flour and they turned out great! Best recipe ever!!!

      Reply
  7. Doreen says

    March 11, 2020 at 5:04 pm

    5 stars
    These are very good cookies. The cookie base reminds me of a crunchy granola bar. I was thinking of adding chocolate chips and baking as bars. I’m not quite sure how to go abut this. It seems they would need to be baked on a sheet pan and cut right after baking. I was wondering if I would need to smash it down slightly after 5 minutes of baking, like the cookie.

    Reply
    • Carolyn says

      March 11, 2020 at 6:20 pm

      Getting it properly crisp as a bar might be tough but yes, I think the pressing down part is important. You could press down BEFORE baking if you didn’t mind a few cracks on the very edges.

      Reply
  8. Jessica F says

    March 15, 2020 at 3:33 pm

    This might just be THE best keto cookie I’ve ever made. And I’ve made a lot. They really are satisfying my craving for the “real” Girl Scout version. Well done!!!

    Reply
  9. Yvonne Stalteri says

    March 15, 2020 at 6:49 pm

    Hello Carolyn
    I just made the Do Si Dos As just peanut butter cookies without the filling. They were just delicious. The only thing I will do different next time is reduce the 2nd baking time to about 13 minutes, mine started to burn a little. Still delicious , thank you for sharing this great cookie.
    Yvonne

    Reply
    • Carolyn says

      March 15, 2020 at 10:13 pm

      Hi Yvonne… Every oven is different so if that works for you, then that’s how you should do it.

      Reply
  10. Glenn says

    March 21, 2020 at 4:36 pm

    Assuming peanut butter is the no sugar added kind. Mentioning because most flour + peanut butter cookie recipes call for the pb to be the added with sugar kind.

    Reply
    • Carolyn says

      March 21, 2020 at 6:42 pm

      Please read the blog post, as I specify which brands are good.

      Reply
      • Glenn says

        March 21, 2020 at 8:09 pm

        Ah yes, you had a section addressing that. I see the no sugar brands. Excited to try tomorrow as a treat during lockdown. BTW, you site is amazing! Never had success with sugar free, almond + coconut flour until your recipes. Have made several things – choc. cake, pecan cookies, pecan pie, among others – all superb!

        Reply
        • Carolyn says

          March 21, 2020 at 8:23 pm

          Glad to hear it! I try to use the blog post to anticipate questions as best I can. 🙂

          Reply
          • Glenn says

            March 23, 2020 at 12:45 pm

            And I will read more thoroughly in future (vs. speed reading) – thanks!!!

  11. Lee Ann says

    March 23, 2020 at 4:45 pm

    How should we store these little gems?

    Reply
    • Carolyn says

      March 23, 2020 at 6:27 pm

      I kept them on the counter in a covered container for about 5 days. I think the fridge would make them soften too quickly.

      Reply
  12. Roxan Waluk says

    March 24, 2020 at 12:19 pm

    Made these! They are like the real thing! My husband can’t stop eating them. I keep making more and more to share with all my neighbors.

    Reply
    • Carolyn says

      March 24, 2020 at 3:47 pm

      Thanks, Roxan!

      Reply
  13. Mary says

    March 27, 2020 at 1:03 pm

    5 stars
    I made these cookies yesterday and they are…by far… the best cookies ever… I followed the recipe exactly… they came out crispy and delicious… my family was speechless! Carolyn, I have been following your blog for a really long time… I’m kinda the quiet type and I don’t post comments… but I can no longer sit here silent… I just want to thank you for all that you do… all of your recipes… and your books… I own them all! you have a giant heart and you work really hard and it shows in every recipe! I just want to thank you from the bottom of my heart!!

    Reply
    • Carolyn says

      March 27, 2020 at 4:13 pm

      Aw, Mary, that’s so lovely to hear!

      Reply
  14. duanne mednick says

    March 28, 2020 at 6:10 pm

    These are dabomb!!!!
    Made 2 batches & Everyone, I mean, everyone loved them.
    Great tip about the mallet.
    Your recipes are always really good
    Much xoxo

    Reply
  15. Katy says

    March 28, 2020 at 7:09 pm

    5 stars
    Holy wow! Our house is addicted to Do-Si-Dos, and I’ve been keto for 3 years so I’ve seen a lot of Girl Scout cookies get consumed in our house, and Do-Si-Dos are by far the favorite…
    these cookies are fabulous. I followed the recipe to a “t” baking them in my oven and my Breville Countertop oven, and had to pull them all early because they were getting a little too brown. That being said, they will all get eaten! Absolutely delish!

    Reply
  16. Angela Esplin says

    March 28, 2020 at 11:29 pm

    Have you tried Costco Kirkland peanut butter with success? These look delicious!

    Reply
    • Carolyn says

      March 29, 2020 at 8:05 am

      I have not used that one, no.

      Reply
    • Vanessa McAfee says

      March 29, 2020 at 3:28 pm

      I am trying them using the Kirkland brand peanut butter. Will let you know how they turn out.

      Reply
  17. Vanessa McAfee says

    March 29, 2020 at 7:37 pm

    The Kirkland brand peanut butter was good. The cookies were great. I think I will use less sweetner in the filling. But these are delicious. They remind me of the Pirate cookies by Mr. Christie cookies in Canada.

    Reply
    • Carolyn says

      March 29, 2020 at 8:03 pm

      Yes, exactly! Pirate Cookies!

      Reply
  18. Heather says

    April 6, 2020 at 11:44 pm

    5 stars
    I got your cookbook for xmas and I’ve been using your recipes from online for the past year. I make a new dessert every 4-5 days. Every new recipe is better than the last. These however, are my absolute favorite! They do remind of the girl scout cookies I used to finish in at most 2 sittings. Awesome recipe. Thank you very much!

    Reply
    • Carolyn says

      April 7, 2020 at 8:41 am

      Thanks, Heather. I keep dreaming of these cookies and thinking I need to make them again!

      Reply
  19. Teresa Merritt says

    April 7, 2020 at 4:23 pm

    5 stars
    Love, love, love these cookies. I was tempted to eat them before making the filling. Thank God I didn’t,! I would have missed the best part. Oh wow! These sand which cookies are awesome! I am hooked!

    Reply
  20. ~Misty says

    April 12, 2020 at 1:17 am

    5 stars
    These were amazing! I didn’t think they’d crisp up because that’s so hard to do with a grain free cookie but low and behold they did! Followed the recipe as is and my whole family raved about them! I used Adams no-stir peanut butter because during this crazy time of staying in place and only going to a couple of stores once every 2-3 weeks, that was the closest thing I could find to a natural but super creamy peanut butter. Thanks for the fabulous recipe!!

    Reply
  21. Cassondra says

    April 12, 2020 at 11:57 am

    5 stars
    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!

    Reply
  22. Stephanie says

    May 6, 2020 at 8:49 am

    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?

    Reply
    • Carolyn says

      May 6, 2020 at 12:43 pm

      Please read the blog post! 🙂

      Reply
  23. Cindy says

    May 8, 2020 at 4:07 pm

    These turned of so yummy!! Thanks for the recipe!!

    Reply
  24. Kate says

    May 22, 2020 at 3:40 pm

    5 stars
    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!

    Reply
    • Carolyn says

      May 22, 2020 at 8:45 pm

      Glad to hear it. I have never used Kirkland PB so that may be part of the issue.

      Reply
  25. Graham S says

    May 22, 2020 at 9:03 pm

    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.

    Reply
  26. Kyme says

    June 15, 2020 at 2:28 pm

    Do you think I could use sun butter instead?

    Reply
  27. Nicole says

    July 4, 2020 at 11:39 pm

    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! 😉

    Reply
  28. Rebecca says

    July 13, 2020 at 8:15 pm

    5 stars
    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!

    Reply
  29. Tammy Graybeal says

    October 11, 2020 at 4:56 pm

    3 stars
    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.

    Reply
    • Carolyn says

      October 11, 2020 at 5:39 pm

      What sweetener did you use?

      Reply
  30. Beverly J says

    November 20, 2020 at 11:51 am

    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!

    Reply
  31. Violet says

    January 12, 2021 at 4:41 am

    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.

    Reply
    • Carolyn says

      January 12, 2021 at 12:34 pm

      Yes, it could help and you’d also want to bake them lest.

      Reply
    • Carolyn says

      January 12, 2021 at 12:34 pm

      Sorry… bake them “less”. 🙂 Take them out when they are puffy and soft to the touch.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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