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.
Nutrition
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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These turned out great. I’m most impressed with how crunchy the cookie turned out and kept it’s crunch after being stored overnight in a zip lock bag. I do detect that cooling effect as well, I’m wondering if putting more peanut butter in the frosting might help. I may try that. I used Lakanto Sweetener. I also just put the cookie part in the freezer because I can’t eat them fast enough, hope that will work. I assemble as I go, ha. Wish I could make a savory cracker like this, because the sturdiness and crunch is fantastic.
I use powdered allulose for this type of filling or frosting; no cooling effect
Do you store the cookies in the refrigerator?
I didn’t… I like them better at room temp and my family ate them all within 3 days.
You do an excellent job of providing yummy recipes. I appreciate it so much as ingredients for KETO are expensive. I love most of your recipes. I made these and have that “cooling” feeling in my mouth when eating. I’m guessing it’s from the swerve powdered sugar in frosting? I have used swerve allot…sometimes I get that cooling feeling sometimes not. Any suggestions on avoiding this? Is there a certain amount of swerve that it needs to be under to avoid? I hate the feeling and it is so distracting, I don’t really enjoy what I’ve baked ????
If you’re okay with the cookies being softer, try switching out half the Swerve for BochaSweet.
A lot of your recipes call for Almond milk. I usually have Half and Half on hand but no Almond milk. Would it be ok to substitute Half and Half for the Almond milk. I realize this recipe doesn’t call for Almond milk but one of your recipes I just read does. I have asked this question a couple of times on this subject, but haven’t received an answer yet.
Yes, that’s fine.
Just made these and they are a really tasty treat. I can’t believe how many beautiful recipes there are to choose from. Thanks very much.
I was watching a peanut butter and cream cheese cookie recipe on the video that showed you using a fork to mark them and then dipped half cookie in chocolate. I’ve looked through all the cookie recipes and can’t find this one. Could you help please as I would love to make it, the name of the cookie recipe?
It’s just Peanut Butter Cream Cheese Cookies!
Holy cow ???? looks good but 5x the calories of Do-Si-Do for one cookie – are they the size of a moon pie?
No. It’s called keto… low in carbs, higher in fat, much more filling and much better for you.
Hi,
Any suggestions for countering the cooling affect of erythritol in baked goods?
Not everyone experiences it (I don’t with Swerve) so you have to figure out what works for you. But changing the sweetener can affect the crispness of the cookie.
I have made these several times and they are THEY best! Just like Girl Scout cookies! I just love them!
Thanks!
I just made these and they were just what I was craving! I love the taste and crunch of the cookie! So good, thank you for your recipes! I will definitely be adding this to my sweet treat rotation.
anyone try this one with monk fruit in place of swerve?
So monk fruit sweetener usually isn’t really monk fruit. It’s mostly erythritol, or sometimes allulose, with a tiny bit of monk fruit in it. If it’s erythritol, it will work. If it’s allulose, your cookies won’t get crisp.
Can I skip the swerve brown sugar? will they still turn out?
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.
Thankyou would I used more of the granulated swerve in substitute
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…
So excited to try these! I haven’t had a Do Si Do since I was 10!
These were amazing, amazing, amazing. Thanks for the recipe.
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
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.