These low-carb do-si-do cookies are just like the ones the Girl Scouts sell, but they are free from tons of allergens! These are gluten-free, grain-free, dairy-free and sugar-free.
Me like cookies!
I used to be a Girl Scout, and would go absolutely crazy when cookie time rolled around every year. My top three were definitely tagalongs, thin mints and do-si-dos. Peanut butter and chocolate for the win!
Several weeks back, I made some three-ingredient peanut butter cookies, and had an epiphany about how perfect they would be for making do-si-dos.
The original recipe produces cookies that are big and soft, but by making the cookies a little smaller, and cooking an extra minute or so, they get harder and form the perfect cookie for sandwiches.
Add in some delicious filling, and we have a healthier version of do-si-do cookies that everyone will love!
Fun for the whole family to make
For the cookies, you will need peanut butter, sweetener and an egg. For the peanut butter, I recommend the kind with simply peanuts and salt in the ingredients.
If you are looking to make these low-carb, then you definitely don’t want to mess with peanut butters with added sugar.
For the sweetener, any kind that is comparable to sugar in it’s sweetness level will work. You can use coconut sugar for a slightly healthier alternative. If you are low-carb, granulated erythritol or a stevia/erythritol blend works well.
Bake the cookies per this peanut butter cookie recipe. As mentioned above, I recommend making the cookies a little smaller, and baking an extra minute or two, for a nice crunch.
You also want to ensure that the cookies are all roughly the same size, so you have evenly-sized sandwiches.
Allow the cookies to cool while you prepare the filling. For that, you’ll need more peanut butter, powdered sweetener (more on this below) and a bit of dairy-free milk.
Mix together in a bowl. You want the consistency to be that of a thick frosting. You want to be able to pipe it on top of the cookies, but you don’t want it to be runny that it drips off the sides.
Add the mixture to a piping bag, or a ziploc bag, and cut off the corner to expose a small (0.5 inch) hole. Squeeze the frosting through the hole and onto the top of half the fully-cooled cookies.
Top with the remaining cookies and allow to set. The filling will harden as it sits.
Can I use almond or another nut butter instead of peanut butter?
Yes, you can! Just be sure that the only ingredients are nuts and salt, and you should be able to substitute that 1-to-1 for the peanut butter.
How do I make my own powdered sweetener?
It’s actually really simple! If you can’t find powdered sweetener in the store, you can make your own just by blending it in a high-powered blender.
You may also enjoy:
Low-Carb Do-Si-Do Cookies
- 1 batch peanut butter cookies linked below
- 2 tablespoons peanut butter only ingredients peanuts and salt, no sugar added
- 4 tablespoons powdered sweetener you can make your own by blending granulated sweetener in a high-powered blender
- 1-2 teaspoons coconut milk or enough to thin out the mixture to resemble frosting
- Make one batch of peanut butter cookies
, per directions. You may want to make the cookies slightly smaller than you normally would. 1 inch balls works well. Cooking them for 1-2 minutes longer will also make them a bit more crunchy. Allow cookies to fully cool before adding filling.
- Mix all filling ingredients together. You want the consistency to be such that you can add it to a piping bag and spread like frosting, but not so thin that it is runny. If too thin, add more powdered sweetener. If too thick, add more milk a little at a time.
- Add filling to a piping bag, or a ziploc bag. Cut the corner and spread about a quarter-sized amount onto half of the cookies. Take the remaining cookies and place on top to form sandwiches.
- The filling will harden a bit over time after it sits. Consume right away or store in an air-tight container for 4-5 days.