Gluten-Free Do-Si-Dos
These gluten-free Do-Si-Dos are the perfect treat for peanut butter lovers. They’re crunchy, creamy, and naturally sweetened. Store them in the fridge or freezer for a delicious, healthier take on the classic Girl Scout cookie!
Servings: 10 cookie sandwiches
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.