Ingredients
Cookies
1 cup sliced almonds
1/3 cup peanut butter
1/4 cup softened butter
6 tbsp Swerve Granular
1/3 cup Swerve Brown
1 large egg, room temperature
1 tsp vanilla extract
1 1/4 cups almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Peanut Butter Filling
1/2 cup peanut butter (add a pinch of salt if using unsalted)
6 tbsp softened butter
1/2 cup powdered Swerve
1/2 tsp vanilla extract
Heavy cream, as needed for thinning
Instructions
Cookies
Preheat oven to 325°F. Line two baking sheets with parchment or silicone mats.
In a food processor, pulse the sliced almonds until they resemble the texture of oats.
In a large bowl, beat the peanut butter, softened butter, and both sweeteners for about 2 minutes, until light and fluffy.
Add the egg and vanilla extract and mix until fully combined.
Add the almond flour, processed almonds, baking powder, baking soda, and salt. Mix until a dough forms.
Scoop about 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets. You should get about 32 cookies.
Bake for 5 minutes, then press each cookie down with the bottom of a flat glass to about 1/3-inch thickness.
Bake an additional 15 minutes, rotating and switching the pans halfway through.
Remove from the oven. If desired, gently press a meat mallet on top of each cookie to create oatmeal-like texture.
Allow cookies to cool completely on the pans—they will continue to crisp as they cool.
Peanut Butter Filling
In a medium bowl, beat the peanut butter and softened butter together until smooth.
Mix in the powdered Swerve and vanilla until fluffy and well combined.
If needed, add a splash of heavy cream to reach a spreadable consistency (depending on the thickness of your peanut butter).
Assemble
Spread 1 to 1½ tablespoons of filling on the bottom of one cookie.
Top with a second cookie to make a sandwich.
Repeat until all cookies are paired.
Nutrition (per serving)
Calories: 200
Net Carbs: 3.3g