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Peanut Butter Oatmeal Cookies | Just Like GF Do-Si-Dos

Peanut Butter Oatmeal Cookies | Just Like GF Do-Si-Dos

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they’re gluten free. Some matters you just have to take into your own hands!

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands!

Girl Scout Cookies Are Delicious

When I was in my 20s and working in an office, if I ever heard that someone had a little girl at home who was selling Girl Scout Cookies but I didn’t get a chance to place an order, I wasn’t just mad. I remember being devastated

Given the chance, I’d buy at least 2 if not 3 or 4 boxes of Thin Mints and at least one box of Do-Si-Dos peanut butter sandwiches. The Thin Mints went directly into the freezer. And you could only have one if you asked. Nicely. Fast forward a bunch of years and a gluten free son. 😢

If you’d like to support a sweet little Girl Scout in your neighborhood, of course, you should buy their original cookies. The “regular” non-gluten free Girl Scout cookies have truly superior taste and texture. (I remember trying Nabisco Grasshopper cookies hoping they’d be just like Thin Mints. No such luck.)

But if you’re gluten free and you want to support the Girl Scouts of America, I’d suggest buying their regular cookies and gifting them to someone who can eat them. Their gluten free varieties are fine—but they’re simply not anywhere near as good as the original.

Plus, they only make basic gluten free cookies like chocolate chippers. No GF Thin Mints or Do-Si-Dos. 

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands!

How to make these peanut butter oatmeal cookies

Do-Si-Dos (also called Peanut Butter Sandwiches, depending upon your Girl Scout Cookie bakery) are crispy peanut butter oatmeal cookies with a peanut butter filling. They’re not really crunchy, just crispy.

Baking with peanut butter tends to make cookies very crunchy, like these classic peanut butter crosshatch cookies. But these peanut butter oatmeal cookies have oats and more butter than crunchy cookies (plus a bit more peanut butter), so they’re tender and crispy. 

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands!

For the cookies, you’ll start by melting the peanut butter and butter in either a saucepan or the microwave. Then set it aside to cool briefly. Then just mix together the dry ingredients (gf flour, xanthan gum, baking powder, baking soda, salt, sugars, oats), with the wet ingredients (melted peanut butter and butter mixture, vanilla and egg). 

When a recipe says to “mix,” you should mix by hand. If a handheld or stand mixer is appropriate, the recipe should state that clearly. Most baking recipes should not be overmixed, even in gluten free recipes. 

I like these cookies to be crisp-tender, because it’s much more enjoyable to bite into a cookie with that texture when it has a creamy filling. For even crispier cookies that tend to break when you bite into them, more like our chocolate wafer cookies, press the raw disks flatter than shown in the photo.

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands!

When I make these cookies, which are like a cross between crosshatch peanut butter cookies and our thick and chewy gluten free oatmeal cookies, I generally like to fill about half of them with filling and keep the rest of the cookies separate and unfilled.

Do-Si-Dos are all filled with this simple peanut butter filling, made here with basically just butter, peanut butter, vanilla and some confectioners’ sugar. But you can make the cookies ahead of time and store them in the freezer and fill them soon before serving. You can also just serve them alone.

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands!

Ingredients and substitutions

Dairy-free: The cookies and the filling in this recipe have dairy in them in the form of butter. I recommend trying to replace the butter in the cookies with half (by weight) Earth Balance buttery sticks and half nonhydrogenated vegetable shortening (I like Spectrum brand best). That should provide the proper moisture balance and the proper taste.

For the butter in the filling, you can try replacing it with all Spectrum nonhydgrogenated vegetable shortening. The cream can easily be replaced with coconut cream or just a smaller volume of unsweetened almond milk (or your favorite nondairy milk). 

Egg-free: The cookies in this recipe only call for one egg in the entire recipe. For that reason, I’m pretty confident that you can replace it with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). 

Oats: If you can’t have oats for any reason, try replacing the oats in this recipe with beaten rice. There’s more information on the blog about the products that I recommend using to replace oats in baking

Peanut-free: No-stir smooth almond butter is a perfect replacement for the peanut butter, in equal amounts, in this recipe. I recommend using Barney Butter brand, which doesn’t require stirring to integrate the oil into the peanut butter. 

 

Gluten-Free Do-Si-Dos Girl Scout Cookies

These crispy but tender peanut butter oatmeal cookies with a sweet, creamy peanut butter filling taste just like Do-Si-Dos Girl Scout Cookies—but they're gluten free. Some matters you just have to take into your own hands! #glutenfree #gf #girlscoutcookies #peanutbutter #dosidos

Like this recipe?

Prep time: Cook time: Yield: 12 to 15 sandwich cookies

Ingredients

For the cookies
13 tablespoons (182 g) unsalted butter

1 cup (256 g) no-stir smooth peanut butter

1 1/2 cups (210g) all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (100g) granulated sugar

1/2 cup (109g) packed light brown sugar

3/4 cup (75 g) certified gluten free old-fashioned rolled oats

1 1/2 teaspoons pure vanilla extract

1 egg (50 g, weighed out of shell) at room temperature, beaten

For the peanut butter filling
4 tablespoons (56 g) unsalted butter

3/4 cup (192 g) no-stir smooth peanut butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 cup (115 g) confectioners’ sugar

1 to 2 tablespoons heavy whipping cream

Directions

  • First, prepare the cookies. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a small, heavy-bottomed saucepan, heat the butter and peanut butter over medium heat, stirring frequently, until just melted. Set the pan aside to cool briefly.

  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and oats, and mix to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the melted butter and peanut butter, vanilla, and egg, and mix to combine. The dough will be thick but soft. Using a spoon, wet hands or a spring-loaded ice cream scoop, scoop the dough into 24 to 30 portions, depending upon the size you would like your cookies to be. Place each of the portions of dough on the prepared baking sheets, about 2 inches apart from one another. Using wet hands, roll each portion of dough into a ball and press into a flat disk. Place the baking sheets with the cookie dough on them in the refrigerator for about 10 minutes or the freeze for just a couple of minutes. This will help keep the cookies from spreading too much in the oven.

  • Once the dough has been chilled briefly, place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are lightly golden brown all over and slightly darker around the edges (10 to 12 minutes, depending upon size). Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet until set (at least 10 minutes). Transfer to a wire rack to cool completely.

  • While the cookies are cooling, make the filling. In a small, heavy-bottomed saucepan or a medium-size microwave safe bowl, place the butter and peanut butter and heat until just melted either over medium heat in the saucepan (stirring frequently) or in the microwave for about 45 seconds. Remove the pan from the heat or the bowl from the microwave, and add the vanilla, salt and confectioners’ sugar, and stir until well-combined. The mixture will be very thick. Add 1 tablespoon of the cream, and stir to thin the filling. It should be glossy. Add up to another tablespoon of cream, if necessary, to create a very thickly pourable filling. Allow it to cool, and then transfer it to a piping bag fitted with a 1/4-inch plain pastry tip.

  • Once the cookies are completely cool, invert half of the cookies and pipe a generous amount of filling on each inverted cookie. Top with the remaining cookies and press gently to sandwich. Allow to sit at room temperature or in the refrigerator until the filling is set before serving.

  • Originally published on the blog in 2012, during Girl Scout Cookie season. Recipe unchanged, all photos and video are new.

Love,
Nicole

Comments are closed.

  • Darlene
    March 1, 2012 at 11:44 AM

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

  • Wendy
    March 1, 2012 at 4:19 AM

    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

    • March 1, 2012 at 8:19 AM

      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

  • Peggy
    February 29, 2012 at 7:32 PM

    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!!!

    • February 29, 2012 at 9:09 PM

      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

  • Kristi
    February 29, 2012 at 6:07 PM

    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…

    • February 29, 2012 at 9:08 PM

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

      • Jordan
        March 1, 2012 at 12:22 AM

        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

      • March 1, 2012 at 8:18 AM

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

  • Kristi
    February 28, 2012 at 12:35 PM

    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

    • February 28, 2012 at 12:39 PM

      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

  • February 28, 2012 at 11:31 AM

    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.

    • February 28, 2012 at 12:38 PM

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

  • Pamela G
    February 28, 2012 at 9:12 AM

    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…)

    • February 28, 2012 at 11:28 AM

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

      • February 28, 2012 at 12:27 PM

        Hooray! My fave! :)

      • February 28, 2012 at 12:38 PM

        So glad, Jen. :)
        xoxo Nicole

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