Boy, do I have a treat for you today.
Peanut butter + Chocolate OVERLOAD, in the form of Double Doozies.
If you happen to be unfamiliar with Double Doozies (as I was before meeting my husband), they are basically cookie sandwiches, composed of two cookies with a thick layer of frosting in the middle. In other words, it’s a sugar coma just waiting to happen.
And while this is probably the most decadent thing to come out of my kitchen in a while, my version is still grain-free and naturally sweetened–> meaning you should be able to enjoy these nutrient-dense treats without suffering from crazy spikes in your blood sugar later.
Unless, of course, you gorge yourself on them. Then you’ll still wind up in a coma on the couch. Consider yourself warned.
Fudgy Peanut Butter Chocolate Chip Double Doozies
makes 8 cookie sandwiches
1 batch Peanut Butter Fudge Frosting (recipe below)
Assemble 8 of your cooled cookies onto a plate, bottom-side facing up, and spread a thick layer of frosting onto each cookie. Create “sandwiches” with the remaining 8 cookies, then serve immediately, or chill in the fridge for a more solid treat!
As usual, we prefer ours frozen. 😀
Fudgy Peanut Butter Chocolate Frosting
makes about 1/2 cup
1/4 cup creamy natural peanut butter
2 Tablespoons honey
1 Tablespoon cocoa powder
pinch of sea salt
1 teaspoon water, or as needed to thin
In a small bowl, whisk together all the ingredients until smooth and creamy. Add water, as needed, for desired texture.
This frosting spreads easily onto cake and cookies, and will thicken further when chilled.
In fact, it turns into a creamy fudge when frozen on its own!
(It will melt back into frosting quickly upon thawing, but it didn’t really last that long anyway…)
However you serve it, I hope it’s a hit in your home, too!
Fudgy Peanut Butter Double Doozies (grain-free)
- 1/4 cup creamy natural peanut butter
- 2 Tablespoons honey
- 1 Tablespoon cocoa powder
- pinch of sea salt
- 1 teaspoon water , or as needed to thin
- In a small bowl, whisk together all the ingredients until smooth and creamy. Add a splash of water, as needed, for desired texture.
- This frosting spreads easily onto cake and cookies, and will thicken further when chilled.
Per Serving: Calories: 43, Fat: 2g, Carbohydrates: 4g, Fiber: 0g, Protein: 1g
As usual, this recipe can easily be adjusted to suit your personal tastes. Not a peanut butter fan? Try almond butter instead! Vegans can easily substitute agave or maple syrup for the honey, and use flax eggs in the cookies. (This keeps them properly combined, to boot!) And if you’re trying to stay sugar-free, I’m sure stevia could be used instead, with a little experimenting.
Reader Feedback: Have you ever tried a Double Doozie? Any other childhood treats that you’ve tried to re-create?