Preheat your oven to 350°F/180°C.
Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Place the cookies on a baking tray lined with parchment paper.
☝︎ Use a large knife or a cake lifter to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 6-7 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Let the cookies cool down completely while you continue with the next step.
Prepare the creme filling while the cookies cool down.
Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until you get a pale and fluffy mass.
Once the cookies are cold, you can fill them with the peanut butter creme.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Cover the low carb peanut butter sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.
Serving Size 1 cookie
Servings 16
- Amount Per Serving
- Calories 146
- % Daily Value *
- Total Fat 13.1g21%
- Total Carbohydrate 1.3g1%
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Place the cookies on a baking tray lined with parchment paper.
☝︎ Use a large knife or a cake lifter to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 6-7 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Let the cookies cool down completely while you continue with the next step.
Prepare the creme filling while the cookies cool down.
Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until you get a pale and fluffy mass.
Once the cookies are cold, you can fill them with the peanut butter creme.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Cover the low carb peanut butter sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.
