Ingredients
Units
Scale
For the cookies:
- 1 large egg
- 1 cup creamy peanut butter
- 1/3 cup golden monkfruit (I use this brand)
- 2 teaspoons pure vanilla extract (I use this brand)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
For the frosting:
- 4 ounces mascarpone cheese, softened
- 2 ounces cream cheese, softened
- 3 tablespoons powdered sweetener, more to taste (I use this brand)
- 1 teaspoon pure vanilla extract
For the chocolate coating:
- 1/2 cup sugar-free dark chocolate chips (I use this brand)
- 2 tablespoons coconut oil or butter
- 1 teaspoon Maldon sea salt flakes (get it here)
Instructions
For the cookies:
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the egg, peanut butter, sweetener, vanilla extract, baking powder and salt. Using a hand mixer, mix until all of the ingredients are well incorporated.
- Form the mixture into 1 - 1 1/2 inch balls (12 total). Place the dough balls on the baking sheet, flatten and use a fork to make criss cross marks on each one.
- Bake for 10 minutes. Remove cookies from the oven and cool on a cooling rack before serving.
For the frosting:
- Combine the mascarpone, cream cheese, sweetener and vanilla extract in a mixing bowl. Using an electric hand mixer, beat the ingredients until they are well combined. Transfer the mixture to a piping bag or a Ziploc bag. If using a Ziploc bag, snip off the corner of the bag so you will be able to pipe the mixture out.
For the chocolate coating:
- Combine the chocolate chips and coconut oil in a small bowl and microwave until they are melted. Still to combine. Alternately, this can be done in a double-boiler.
Putting it all together:
- Line a plate with parchment paper or wax paper.
- Once the cookies have cooled, pipe some of the frosting onto 6 of the cookies. Use the other 6 cookies to top off your cookie sandwiches.
- Dip one half of the cookie in the melted chocolate and swirl to coat. Place the cookie on the prepared plate and sprinkle with a little Maldon sea salt. Repeat this process with each cookie sandwich. Place the plate of cookies in the refrigerator until the chocolate has returned to a solid state.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie Sandwich
- Calories: 670
- Fat: 52g
- Carbohydrates: 15g
- Fiber: 6.5g
- Protein: 37g
Keywords: keto peanut butter cookies, keto cookie sandwiches, gluten free dessert recipes, low carb cookie recipes