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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Carolyn,
I’m surprised to see Brown Swerve used in your recipe, especially since you often emphasize avoiding allulose. It’s listed as the second ingredient in Brown Swerve, and unfortunately, it completely ruined my cookies. As you know, these ingredients aren’t cheap—and now my chickens are enjoying some very expensive “healthy” cookies. I just wish you had checked the labels of the ingredients you use
Hi Roxanne… you are looking at a recipe that was written LONG before Swerve changed its formula to include allulose.
Trust me, I check my ingredients.
I’m excited to try this tonight! I have a real problem with swerve and it tears me up.
Pyure, both stevia and erythritol, has both a granulated and powdered option and they work great with all cookie and pie recipes.
These look SO enticing! Before embarking on making them, I want to ask if peanut butter that I made 100% from roasted, lightly salted peanuts, which is very easily poured, would work in the filling or would likely be too thin. Thanks for your help!
I just made these! So good. Thank you for all the recipes! How do I store these and for how long , please?
Just like I remembered. Pirate Cookies!
I absolutely loved these, alot of ingredients are a bit hard to get in New Zealand and also very expensive e.g I used Sweetnz sugar free sweetener (erythritol and stevia) $14 NZ dollars for 300gm , but the cookies worked beautifully. One question how do you store them, fridge or in a cookie tin in cupboard?
Yikes, that’s pricy! You should be able to keep them on the counter for up to 4 days…. in the fridge for up to 10.
Absolutely delicious!!!!!!!
I just made these cookies! Great low carb substitute for my favorite GS cookies! I think next time I make them I will use plain old peanut butter for the filling rather than making up the PB filling! I am not Keto but I am low carb and I do try to limit fat so taking out the butter helps! I did use Swerve powdered in the filling but I am not a fan of Swerve-too much cooling effect for my taste. I used 1/3 cup golden monkfruit erythritol plus 6 tablespoons of white classic monkfruit erythritol in the cookies rather than Swerve. Perfect! I may also try a mix of crushed almond and crushed peanuts to get even more of a peanut taste next time! ALWAYS appreciate your recipes!
This looks really good please send me the website thank you
These are absolutely delicious. I will definitely make these again only make them about have the size since they are so rich. I always cut new recipes in half and this worked out perfectly. Thank you.