If you love Girl Scout Do-Si-Dos but need a gluten-free version, these homemade peanut butter oatmeal sandwich cookies are the perfect alternative! With a crispy oat cookie and a creamy peanut butter filling, they taste just like the original but are made with wholesome ingredients.
Gluten-Free Do-Si-Dos Ingredients
Gluten-Free Rolled Oats – High in fiber and a great source of complex carbohydrates.
Almond Flour – Provides healthy fats and adds a slightly nutty flavor.
Peanut Butter – Packed with protein and healthy fats.
Coconut Oil or Grass-Fed Butter – Supports healthy digestion and adds richness.
Pure Maple Syrup or Honey – Natural sweeteners with minerals and antioxidants.
Tips for the best Gluten-Free Do-Si-Dos
Use natural peanut butter with no added sugar or oils for the best flavor.
Chill the peanut butter filling before assembling to keep the cookies from sliding.
Let the cookies cool completely before adding the filling to prevent melting
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the cookies may be slightly softer.
Can I make these nut-free?
Swap the almond flour for oat flour and use sunflower seed butter instead of peanut butter.
How do I store these cookies?
Keep them in an airtight container in the fridge for up to a week or freeze for longer storage.
Check out my other healthier Girl Scout Cookie recipes!
These gluten-free Do-Si-Dos are the perfect way to enjoy Girl Scout Cookies year-round! Made with nourishing ingredients, you can feel good about this wholesome cookie!
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Gluten-Free Do-Si-Dos
Ingredients
For the Oat Cookies:
- 1 ½ cups gluten-free rolled oats
- ¾ cup almond flour
- ½ tsp baking soda
- pinch sea salt
- ¼ cup coconut oil or grass-fed butter melted
- ⅓ cup natural peanut butter unsweetened, no added oils
- ¼ cup pure maple syrup or honey
- 1 tsp vanilla extract
For the Peanut Butter Filling:
- ½ cup natural peanut butter
- 2 tbsps coconut oil melted
- 1-2 tbsps pure maple syrup or honey
- Pinch of sea salt if your peanut butter is unsalted
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix oats, almond flour, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted coconut oil (or butter), peanut butter, maple syrup, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until a dough forms.
- Scoop small portions of dough (about 1 teaspoon each), roll into balls, and place on the baking sheet.
- Flatten each cookie slightly with a fork.
- Bake for 8-10 minutes, or until golden brown. Let cool completely.
Make the Peanut Butter Filling:
- In a bowl, mix peanut butter, melted coconut oil, maple syrup, vanilla, and salt until smooth.
- Chill in the fridge for 10-15 minutes to thicken.
Assemble the Sandwich Cookies:
- Spread a small dollop of peanut butter filling onto the bottom of one cookie.
- Place another cookie on top and press gently to create a sandwich.
- Repeat with remaining cookies.
Notes
- Store in an airtight container in the fridge for up to a week.
- Freeze for longer storage.
