The Best Keto Crunchy “Oreo” Cookies

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside. In medium mixing bowl sift together the dry cookie ingredients until combined and there are no lumps. Set aside. In a large mixer bowl Beat together the 5 TBS of softened butter, granulated sweetener and the 1 tsp of vanilla extract.
• Beat on medium for 1 minute or until smooth. Scrape down the sides of the bowl as needed. Turn mixer onto low. Gradually add the dry ingredients to the wet ingredients. Beat until the dry ingredients are moist and the mixture is crumbly. Add the cold egg.
• Beat on medium-low 30 to 45 seconds or until a dough forms and begins to come together in a ball shape in the mixing bowl. The dough will be very thick. Form the dough into a smooth ball. Scoop the dough out 1/2 to 1 TBS in size and place on the prepared baking sheet. Shape each scoop into a smooth ball.
• Use hands and flatten each ball into a thin round disc that is anywhere from 1 to 2 inches in diameter (or desired size) Make sure cookies are press thin (about 1/8 to 1/4 inch thick). Keep space between each cookie for an even cook. Bake at 350 degrees for 10 to 12 minutes until firm. Times will vary depending on the thickness of the cookies.
• Remove from the oven. (will not be crispy yet) Cool on the pan for 10 minutes or until crisp. Transfer to a wire rack and allow to cool for at least 30 minutes to fully crisp up.

Filling

• Cream the butter in a large mixer bowl on medium speed for 1 minute or until smooth. Gradually add the powdered sweetener and vanilla extract. Beat until combined and completely smooth. Stop and scrape down the sides of the bowl as needed. For thicker filling beat in more powdered sweetener. For thinner filling beat in very small amounts of the milk of choice until desired consistency.

Assemble

• Turn half of the cookies upside down. Spread 1 to 1 1/2 TBS (desired amount) of the filling into the center of the upside-down cookies. Make sure to keep space around the edges of the cookies so the filling does not push out. Cover the filling with a plain cookie and lightly press the seal the cookies together.