Ingredients and Directions:
Cookies:
1 3/4 cup almond flour
1/4 cup oat fiber (can substitute 1/4 cup almond flour)
6 tbs softened unsalted butter
1 cup granulated monkfruit
1tsp Baking powder
1/4 tsp salt
1/2 tsp xanthan gum
1/3 cup crunchy peanut butter
2 eggs
1 scoop TeamKeto Salted Caramel Collagen
1 scoop TeamKeto Vanilla c8
In a bowl using a hand mixer, mix peanut, butter, xanthan gum, salt, collagen, c8 mct powder, and baking powder. Once fluffy, add in monkfruit a little at a time until fully incorporated. Add eggs then slowly add almond flour and oat fiber (if using).
Roll out dough between two sheets of parchment paper, about 1/4-1/8 of an inch thick. Allow to chill for 20 mins in freezer. Using a 2-inch circle cookie cutter, cut out 100 cookies. This will take a minute since you'll have to gather dough and roll it out again. Once done, place on a parchment lined baking sheet allow space in-between cookies. Bake at 350° for 14 mins. Allow to cool.
Filling:
6 tbsp unsalted butter
1/3 cup chunky peanut butter
1 tsp vanilla extract
1/4 tsp salt
1 cup powdered monkfruit
In a bowl using a hand mixer, blend peanut butter, butter, vanilla and salt. Slowly add in powdered monkfruit. Add filling into a plastic baggy in one corner and cut off tip to make a piping bag. Evenly fill in 50 cookies then top with the other 50 cookies. Store in fridge for 1 week or 2 weeks in freezer.
Makes 50 cookie sandwiches (100 individual cookies)
Macros per cookie sandwich: Cal 73, 28g Fat, 2g protein, 1 net carb
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