Low Calorie Cookie Sandwiches

Low Calorie Cookie Sandwhiches

Serving 1 cookie sandwich: Calories: 15,5 | Carbohydrates: 3,6g | Protein: 0,7g | Fat: 0,3g

For the cookies

  • 1 cup (110g) Oat flour
  • 4 tbsp Powdered peanut butter
  • 8-9 tbsp Almond milk
  • ¼ tsp Baking powder
  • 1 tsp Vanilla extract
  • 2-3 tbsp Powdered sweetener of choice (You make it by placing your sweetener in a bender until it forms a fine powder)

For the filling

  • 3 tbsp Powdered sweetener of choice
  • ½ tsp Water


  1. Preheat the oven to 180 degrees celsius and line a cookie tray with baking paper.

  2. Mix all ingredients in a bowl for the cookies.

  3. Add your almond milk tablespoon by tablespoon until you get a thick cookie batter.

  4. If it is a little runny you may need to place in the fridge for 10-15 mins to firm up a bit.

  5. Using a 1/2 teaspoon cookie scooper, scoop cookie dough out onto the lined cookie tray. You should get 68 cookie dough balls with the batter. Press down with a fork and shape into a cookie shape.

  6. Bake in the oven for 6-8 minutes until golden brown & cooked through. Take cookies out and allow to cool fully before placing icing.

Plain icing

  1. Mix all ingredients above in a bowl. You may add a little more water for a slightly runnier icing.

  2. Place 1/8 teaspoon (a few drops) icing onto the cookie. Take another cookie and place it on-top, sandwiching the icing in-between.

  3. Repeat this until all your cookies are iced.

COFFEE VANILLA (calories as is)

  1. To the filling, add 1/2 tsp granulated instant coffee and 1/4 teaspoon vanilla extract

ALMOND CHOC (calories as is)

  1. Use powdered almond butter instead of powdered peanut butter

  2. Add 1 tsp cocoa powder to the filling mixture

VANILLA (calories as is)

  1. Recipe as is

CHOCOLATE (calories as is)

  1. Add 1 tsp cocoa powder to the filling mixture

PEANUT BUTTER (around 16 cals)

  1. Add 1 tbsp powdered peanut butter to the filling mixture

PB CHOC (around 16 cals)

  1. Divide the mixture into two even batches

  2. In the first add 1/2 tsp cocoa powder and in the second add 1 tsp powdered peanut butter

  3. Layer the two onto each cookie

You may replace powdered peanut butter with actual peanut butter but the calories will change.
I used erythritol as the granulated sweetener of choice in this recipe.
You may use any milk of choice, but calories will vary accordingly.
Store in an airtight container.


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