• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 9

Low Carb Peanut Butter Sandwich Cookies

  • Recipe Submitted by on

 Ingredients List

  • For the cookies:
  • 1 cup sliced water chestnuts
  • 2 Tbsp butter, softened
  • 1/2 cup peanut butter
  • 3 tsp stevia sweetener
  • 1/4 cup flax meal
  • 1/3 cup coconut flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • For the filling:
  • 1/3 cup peanut butter*
  • 3 oz cream cheese, softened
  • 1 tsp stevia sweetener


Combine the softened butter, peanut butter, water chestnuts and stevia in a blender or food processor – blend until smooth. Scrape the mixture into a medium bowl.
In a small bowl, combine the flax meal, coconut flour, baking powder, baking soda and pinch of salt, stirring until well mixed.
Add the dry ingredients to the wet ingredients and mix until a stiff dough forms. Chill for 1/2 an hour so it’s easier to work with.
Roll into 18 balls and place on a greased or parchment lined cookie sheet. Press down with a fork to make the traditional cross hatch designs. Bake in a preheated 375 degree (F) oven for 15 minutes. Remove and cool.
To make the filling: blend your softened cream cheese and stevia until fluffy. Add your room temperature peanut butter* and blend until fully combined.
To assemble the cookies: Spread the filling mixture onto 9 of the cookie halves, then press the remaining 9 cookie halves onto the top.

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