Ingredients
Cookies:
- 1 ½ cups almond flour
- 3 tablespoon coconut flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup creamy peanut butter
- ½ cup coconut oil or butter softened
- ½ cup Swerve Sweetener
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Peanut Butter Ice Cream Filling:
- 6 oz cream cheese softened
- ⅔ cup creamy peanut butter
- ⅔ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- ⅔ cup heavy cream room temperature
Instructions
Cookies:
- Preheat oven to 325F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat together peanut butter and coconut oil until well combined. Beat in sweetener, then beat in egg and vanilla extract.
- Beat in almond flour mixture until dough comes together.
- Form dough into 1-inch balls and place about 3 inches apart on prepared baking sheets (you should get 32 cookies).
- Use a flat-bottomed glass covered in parchment or plastic wrap to press cookies into flat discs about ¼ inch thick. Score tops with a fork to create a criss-cross pattern.
- Bake cookies 13 to 15 minutes, or until just lightly browned and set. Remove and let cool completely.
Filling:
- In a large bowl, beat cream cheese and peanut butter until smooth. Beat in sweetener and vanilla extract.
- Add cream and beat until smooth.
- To assemble, take one peanut butter cookie and spread the bottom with about 2 & ½ tablespoons of peanut butter filling. Top with another cookie, bottom-side in.
- Repeat with remaining cookies and filling. Freeze cookies 2 hours before serving. If frozen longer, allow to soften at room temperature for 10 minutes before serving.
Nutrition
Serving: 1sandwich cookie | Calories: 298kcal | Carbohydrates: 7.5g | Protein: 7.3g | Fat: 27g | Fiber: 2.4g
