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 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.
- 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
- 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
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Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper.
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In a food processor, process the sliced almonds until they resemble oats.
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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.
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All at once, add the almond flour, processed almonds, baking powder, baking soda, and salt. Beat until combined.
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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.
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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.
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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.
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In a medium bowl, beat together the peanut butter and butter until smooth. Beat in the sweetener and vanilla until well combined.
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If necessary, beat in a little cream to thin to a spreadable consistency (this will depend on your peanut butter).
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Take 1 cookie and spread the bottom with about 1 to 1 1/2 tablespoons of filling and top with another cookie.
Tracy Andries says
My mouth is watering. These look perfect. If you ask me peanut butter is life! Along with coffee and chocolate of course. 😃
Carolyn says
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!
Amanda Williams says
I made these last weekend. They’re AWESOME.
Laurie says
Can Peanut flour be used instead of almond flour?
Carolyn says
No, sorry. It’s far too absorbent and your cookies won’t crisp up nicely.
Vicki K says
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.
Cheryl Dubien says
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!
Donna says
Can I use whole almonds?
Carolyn says
No, because they will become chunks and crumbs, not little flakes like oats. But every grocery store sells sliced almonds in the baking aisle.
Kris says
These are truly awesome! I modified the cookie part by making bars and threw in some chocolate chips!
Rosie DiFrancesco says
Can I use almond “meal” in place of the sliced almonds?
Linda Tenenbaum says
I used 2 and 1/4 c almond flour and they turned out great! Best recipe ever!!!
Doreen says
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.
Carolyn says
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.
Jessica F says
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!!!
Yvonne Stalteri says
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
Carolyn says
Hi Yvonne… Every oven is different so if that works for you, then that’s how you should do it.
Glenn says
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.
Carolyn says
Please read the blog post, as I specify which brands are good.
Glenn says
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!
Carolyn says
Glad to hear it! I try to use the blog post to anticipate questions as best I can. 🙂
Glenn says
And I will read more thoroughly in future (vs. speed reading) – thanks!!!
Lee Ann says
How should we store these little gems?
Carolyn says
I kept them on the counter in a covered container for about 5 days. I think the fridge would make them soften too quickly.
Roxan Waluk says
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.
Carolyn says
Thanks, Roxan!
Mary says
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!!
Carolyn says
Aw, Mary, that’s so lovely to hear!
duanne mednick says
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
Katy says
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!
Angela Esplin says
Have you tried Costco Kirkland peanut butter with success? These look delicious!
Carolyn says
I have not used that one, no.
Vanessa McAfee says
I am trying them using the Kirkland brand peanut butter. Will let you know how they turn out.
Vanessa McAfee says
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.
Carolyn says
Yes, exactly! Pirate Cookies!
Heather says
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!
Carolyn says
Thanks, Heather. I keep dreaming of these cookies and thinking I need to make them again!
Teresa Merritt says
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!
~Misty says
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!!
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!
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! 🙂
Cindy says
These turned of so yummy!! Thanks for the recipe!!
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.
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.
Kyme says
Do you think I could use sun butter instead?
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! 😉
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!
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?