“Do-si-dos®”
37

I hope the Girl Scouts don’t get mad at me. These aren’t Do-si-dos®. They’re Schmo-si-schmos. True, they do taste a heck of a lot like Do-si-dos®. Crispy, crunchy peanut butter … more »

Gluten-Free Do-Si-Dos Girl Scout Cookies

I hope the Girl Scouts don’t get mad at me. These aren’t Do-si-dos®. They’re Schmo-si-schmos.

True, they do taste a heck of a lot like Do-si-dos®. Crispy, crunchy peanut butter oatmeal cookies with a sweet and creamy peanut butter filling. What? The Girl Scouts are the only ones allowed to make cookies?

Don’t tell me. These aren’t your favorite Girl Scout Cookies. Your real favorite is [not what I made]. I know.

Gluten Free Do-Si-Dos Girl Scout Cookies

Here’s the dough. Make balls of dough and flatten them into disks, please.

Gluten Free Do-Si-Dos Girl Scout Cookies

Bake them low and slow, and as soon as they come out of the oven, poke a small hole in the center of half your cookies, if you’re going for Schmo-si-schmo authenticity.

Gluten Free Do-Si-Dos Girl Scout Cookies

Then fill and top.

Click through for the rest of the how-to.

5.0 from 2 reviews

Do-si-dos®
By: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Gluten-free crispy peanut butter oatmeal sandwich cookies with peanut butter filling
Ingredients
  • 1½ cups (210g) high-quality all-purpose gluten-free flour
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (109g) packed light brown sugar
  • ¾ cup (75g) old-fashioned rolled oats
  • 17 tablespoons (238g) unsalted butter, divided
  • 1¾ cups (448g) no-stir smooth natural peanut butter, divided
  • 1½ teaspoons pure vanilla extract, divided
  • 1 extra-large egg at room temperature, beaten
  • 1 cup (115g) confectioner’s sugar
  • 1 to 2 tablespoons cream

Instructions
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, ½ teaspoon kosher salt, granulated sugar and light brown sugar, and whisk to combine well. Add the oats, and whisk to combine again. Set the bowl aside.
  3. In a small, heavy-bottom saucepan, heat 13 tablespoons (182g) unsalted butter and 1 cup (256g) peanut butter over medium heat, stirring frequently, until just melted. Remove the pan from the heat, add 1 teaspoon vanilla and stir to combine. Pour the melted peanut butter mixture into the large bowl of dry ingredients, and mix to combine. Add the beaten egg, and mix once again to combine. The dough will be thick but soft. With wet hands, divide the dough into about 40 pieces, each about 1 tablespoon. Roll each into a ball, and press flat between wet palms (see photo). Place the disks on the prepared baking sheets about 2 inches apart (they will spread during baking). Place the baking sheets with the cookie dough on them in the freezer until firm, 10 to 15 minutes.
  4. Once the dough is chilled, place one baking sheet at a time in the center of the preheated oven, and bake until lightly golden brown all over and a bit darker around the edges, between 10 (softer cookies) and 12 (crispier cookies) minutes. Rotate once during baking. The cookies will no longer be glossy at all, but won’t seem “set” until they cool. Remove from the oven and, if desired, poke a small hole through the center of half of the cookies with a toothpick. Allow to cool on the baking sheet until set, about 10 minutes.
  5. While the cookies are cooling, make the filling. In a small, heavy-bottom saucepan, heat the remaining 4 tablespoons (56g) unsalted butter and ¾ cup (192g) peanut butter over medium heat, stirring frequently, until just melted. Remove the pan from the heat, add the remaining ½ teaspoon vanilla and ¼ teaspoon kosher salt, and stir to combine. Add the confectioner’s sugar, and stir until well-combined. The mixture will be very thick. Add one tablespoon cream, and stir to thin the filling. Add another tablespoon of cream if necessary to create a thickly pourable filling. Allow the filling to cool until no longer hot to the touch.
  6. To assemble the cookies, place the filling in a pastry bag fitted with a large plain tip. Turn over one half of the cooled cookies (the half without holes, if you made holes), and pipe a generous amount of filling on each overturned cookie. Top with the rest of the cookies to create sandwiches. Allow to sit at room temperature (or in the refrigerator) until the filling is set. Serve chilled or at room temperature.

Notes
No-stir smooth almond butter is a perfect replacement for the peanut butter, in equal amounts, in this recipe. For even crispier cookies, press the disks flatter than shown in the photo.

Gluten Free Do-Si-Dos Girl Scout Cookies

P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! Who doesn’t like quick & easy.

  • Pamela G

    YOU my dear, are a goddess! :) for the greater good of all, how’s about a clone of the Samoas…(or Schamoas – not to be confused with schamwowas…)

    • http://glutenfreeonashoestring.com/ Nicole

      They’re on the list, Pam. Promise. :)
      xoxo Nicole

      • http://www.laughingatchaos.com Jen

        Hooray! My fave! :)

        • http://glutenfreeonashoestring.com/ Nicole

          So glad, Jen. :)
          xoxo Nicole

      • Maggie

        I am elated that the “Schamoas” lol are on your list. Thank you , thank you, thank you. You truly ARE a goddess!!!!

        • http://glutenfreeonashoestring.com/ Nicole

          Aw, shucks. Thanks, Maggie. I guess the way to your heart is through cookies. Mine too. ;)
          xoxo Nicole

  • http://Www.glutenfreecanteen.com Lisa @ GF Canteen

    A few good peanut butter cookies by any name are always welcome in my kitchen. Am I seeing things or do you not use parchment much on that USA baking sheet? I could like that. Parchment is expensive.

    • http://glutenfreeonashoestring.com/ Nicole

      Your eyes do not deceive you, Lisa. USA Pans do not have to be lined. They are truly nonstick. No joke.
      xoxo Nicole

  • Kristi

    I heart Do-Si-Dos. These are on my short list to make! They are so good.

    I have an un-related question (Are you shocked? Don’t answer that!).

    For the deep dish pizza dough, can I make the dough the night before and let it rise and then put it in fridge to make the next night?

    I apologize if this was asked and answered.

    Thanks Nikki!

    Kristi

    • http://glutenfreeonashoestring.com/ Nicole

      Hey, friend,
      You can definitely make the dough, let it rise and then refrigerate it. It will continue to rise a bit in the refrigerator, but very slowly and it will only serve the deepen the flavor. Good question. :)
      xoxo Nik

      • Kristi

        Thanks for the info! After I re-read the recipe I thought “why not” but I prefer to ask you instead of ruin something.

        BTW, I love “Schmo-si-schmo”. Made me laugh. And these are one of my favs. Russ too.

        Do they fit in a Weck Jar? ;-) So pretty.

        • http://glutenfreeonashoestring.com/ Nicole

          Everything fits in a Weck jar!
          xoxo Nik

  • Margaret

    Yum!! I love these! And thin mints please. Pretty please?

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Margaret,
      There are tons of recipes out there on the Internet for GF thin mints already. You don’t need me to create another, do you?! That’s what I’ve always assumed. Maybe I’m wrong, because people keep asking. But I always assumed that there was already enough out there…
      xoxo Nicole

      • Margaret

        Well, between you and the Better Batter web site, I get all the BEST recipes–the ones that I know will work every time. So I will look for another thin mint recipe. But yes, you should do one too.

        • http://glutenfreeonashoestring.com/ Nicole

          Fair enough, Margaret. I’m not against a thin mints recipe. I just didn’t want to be redundant, you know? It’s officially on the list! ;)
          xoxo Nicole

          • Wendy

            I have to agree with Margaret that I have had great success with your recipes. So much so that now I pretty much just stick to your website and book (eagerly waiting for your next book).

            And if you are taking suggestions, oh my, please consider those Savannah Smiles. (unless you have one here and I missed it).

            Love your work, looking forward for your new book!
            Wendy

            • http://glutenfreeonashoestring.com/ Nicole

              Hi, Wendy,
              Thank you so much for the kind words about the book – and for looking forward to the book-to-be!
              I’m always taking suggestions. How else would I get to learn about Savannah Smiles, which I have never heard of in my life. What in the world are they??
              xoxo Nicole

  • Susan Denham

    Hi Nicole! Just LOVE my USA PAN, and will get more.

    Why, in this cookie recipe, do we need to make a hole in the top cookie? At first I thought you were going to put the peanut-butter filling through that hole, but you didn’t!!

    Susan

    • Kristi

      I am clearly not Nicole. I couldn’t be that cool if I tried. However, I was a Girl Scout, as was my daughter. That hole is in the real Do-Si-Dos…so it is there as an option cuz it makes it more authentic like. Not necessary though.

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Susan,
      So glad you’re happy with your USA Pans purchase. No one can stop at just one… ;)
      Sounds like Kristi has got your Schmo-si-schmo question covered!
      xoxo Nicole

  • Kristi

    I am down with the Shoestring Thin Mint Recipe. Sign me up and Jordan too. She watched her friends eat them this year with longing, and quite honestly, I didn’t want to make a recipe from an untrusted source. Just sayin…

    • http://glutenfreeonashoestring.com/ Nicole

      You know that did it, Kristi. I can’t have Jordan go thin-mintless. On the list. :)
      xoxo Nik

      • Jordan

        YAY! I love thin mints! And my friends ate them in front of me! I need to make them jealous with my GF ones!!
        Jordan

        • http://glutenfreeonashoestring.com/ Nicole

          Hi, Jordan! I’m sold. I can’t say no to you. ;) We’ll make them jealous. Don’t you worry.
          xoxo Nicole

  • Peggy

    Before going GF I would ordered a dozen boxes of the Girl Scout cookies & stick them in my freezer…it’s been way too long since I’ve had anything remotely like the Girl Scout cookies. I loved the mint patties & the Do-si-dos. If it has peanutbutter and/or chocolate, I’m in!!!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Peggy! Always nice to ‘see’ you.
      Me too! I used to keep boxes of thin mints in the freezer. Oddly, it was really rare for a Girl Scout to come knocking on my door as an adult. I always bought them from coworkers who were peddling them for their daughters.
      xoxo Nicole

  • Darlene

    You are the bestest woman in the universe! I could just squeeze you until your eyes pop out.

    • http://www.laughingatchaos.com Jen

      Darlene wins for awesomest comment of the day. LOL

      • Kristi

        I am cracking up over the visual of that. I agree with you by the way. The bestest. I have never had so much fun baking for my family in my entire life. Eye popping Hunn has us enjoying being gluten free. Who knew?

        • http://glutenfreeonashoestring.com/ Nicole

          I love that you’re so into this, Kristi. You really jumped in with both feet! Love it.
          xoxo Nik

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Darlene,
      I’m glad you stopped by to pick up your custom-made Darlene recipe. Squeeze away. Eyes are overrated anyway. And like I tell my kids – love hurts. :)
      xoxo Nicole

      • Darlene

        Ha! “love hurts”!
        I was never into baking until I came upon this site. I think I found the book first. Like Kristi, I’m having a great time baking thanks to Nicole.
        For Christmas I used your pie crust to make Tourtiere (some kinda frenchie type meat pie). For New Year’s Eve I used a bread recipe to make Picadillo Bread. For Easter I plan on making those creme wafers with different pastel colors.
        Yep, I’m enjoying baking more now than before. Granted, I feel better but you make it fun. :*
        ((squeeze)) *pop* *pop* }+.+{

        • Darlene

          and.. Thank you!

  • Pingback: Weekly Gluten-Free Roundup – March 4, 2012 « Celiac Kitchen Witch

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/do-si-dos/
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