Prepare a cookie sheet by lining with parchment paper or aluminum foil
Place the oil, egg and sweetener in a large mixing bowl and whisk together.
Add the keto chow, cocoa powder, baking powder, and cinnamon and mix to combine.
The dough will should be soft and glossy when its fully mixed.
Stir in the chocolate chips.
Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.
Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch.
When they are done baking allow then to cool completely.
While the are cooling make the cream filling
Filling and final prep.
Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.
Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.
Store the sandwiches in an air tight container in the refrigerator or individually wrapped in plastic.
Start by choosing your oil or nut butter. Your choice will affect the flavor of the cookie dough (I used this natural peanut butter because I LOVE peanut butter). Soften your oil/nut butter in the microwave and whip with almond milk until smooth.
Add vanilla, and Vanilla Keto Chow powder to mixture and beat for one minute.
Taste batter and add some swerve for added sweetness (if you'd like). Beat until smooth.
Mix in chocolate chips with a spoon.
Roll into balls and enjoy!
Nutrition Information: with Coconut Oil/Peanut Butter