These low-carb do-si-do cookies are just the like ones the Girl Scouts sell, but they are free from tons of allergens! These are gluten-free, grain-free, dairy-free and sugar-free.
Keyword: cookies, peanut butter
1batchpeanut butter cookieslinked below
2tablespoonspeanut butteronly ingredients peanuts and salt, no sugar added
4tablespoonspowdered sweeteneryou can make your own by blending granulated sweetener in a high-powered blender
1-2teaspoonscoconut milkor 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.
Nutrition Facts (per serving, recipe makes 8 servings): 223 calories, 18 g fat, 32 g total carbs, 2 g fiber, 26 g sugar alcohols (4 g net carbs), 8 g protein