Updated: Sep 22, 2020
2 cups almond flour
1 tablespoon baking powder
1/2 cup Pyure sweetener
1 tablespoon unflavored gelatin powder (I use this brand HERE)
1 cup unsweetened natural peanut butter
1-1/2 cups cold heavy whipping cream
1/4 cup cold sour cream
1 teaspoon xanthan gum
3 tablespoons powdered monkfruit
2 teaspoons LoRann Oils marshmallow flavoring
8 tablespoons Pyure Harmless Hunny
Muffin Top Baking Tin Cooking Spray
Preheat oven to 350 degrees Fahrenheit. I like to cook these in a muffin top pan for evenly sized cookies, but you could certainly bake them on a parchment lined sheet pan.
In a large bowl, sift in the dry cookie ingredients together. Add in the peanut butter and eggs. Mix well.
Using a medium sized cookie scooper (about 1-1/2" ball size) scoop out the dough into your palms. Press down into the muffin tin and spread it all out. Bake for 12 minutes. Remove cookies from the tin immediately and allow to cool on a wire rack.
While the cookies are baking, whip the heavy cream in a stand mixer until stiff peaks form. Fold in the sour cream, powdered sweetener, xanthan gum, and marshmallow flavor. Mix well and set in the fridge in a glass or stainless steel bowl to keep cold.
Sandwich the cookies together with the filling and adding in 1/2 tablespoon of the Pyure Harmless Hunny then sandwich together and enjoy.
Makes 16 cookies.