Gluten-Free Do-Si-Dos

These Gluten-Free Do-Si-Dos - Oatmeal Peanut Butter Sandwich cookies - started as an accurate replica of Canada's "Pirate" cookies

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Note: This recipe was first posted on my original blog, Celebration Generation, on December 5, 2017. It was transferred over to this blog - existing comments and all - on 3/8/2021

Gluten-Free Pirate Cookies

As with many of the cookies in my gluten-free cookbooks ("Beyond Flour", "Beyond Flour 2", and "More Than Poutine", which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material.

As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.

The recipe for these cookies began as a craving for an off-the-shelf cookie from back home - Pirate Cookies.

My husband had never tried them, so I made a gluten-free version... and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos).

Gluten-Free Do-Si-Dos

Either way, they turned out amazing, and now disappear FAST whenever I make them.

I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies.

If you prefer a crispy cookie, allow to bake for an extra minute or two.

If you are making these for someone who is celiac, be sure that they can handle oats.

Also, be sure to only use oat flour that is certified to be gluten-free.

Enjoy these Gluten-Free Oatmeal Peanut Butter Sandwich Cookies!

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5 from 1 vote

Gluten-Free Do-Si-Dos

These cookies were designed to be a gluten-free replica of Canada's "Pirate" cookies, but apparently they are also very similar to "Do-Si-Do" Girl Scout cookies!

Prep Time30 minutes mins

Cook Time10 minutes mins

Chilling Time1 hour hr

Course: Dessert, Snack

Cuisine: American, Canadian, Gluten-free

Servings: 30 Cookies

Calories: 102kcal

Author: admin

Equipment

• 2 Baking Sheets
• Parchment Paper
• Round Cookie Cutters

Ingredients

For Cookies

• ¾ Cup Gluten-Free Oat Flour
• ¼ Cup Sorghum Flour
• ¼ Cup Coconut Flour
• 1 teaspoon Xanthan Gum
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• ⅓ Cup Butter Softened
• ⅔ Cup Granulated Sugar
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• Corn Starch For Rolling

For Peanut Butter Filling

• ¼ Cup Smooth Peanut Butter
• ½ teaspoon Vanilla Extract
• Pinch Salt
• 2 Cups Confectioners / Icing / Powdered Sugar
• 2 tablespoon Water

Instructions

For The Cookies

• Whisk together dry ingredients (except sugar) until well combined, set aside.
• In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in egg, beat well. Add vanilla extract, and mix until well incorporated and smooth.
• Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
• Wrap dough in plastic film, chill for 1 hour.
• Preheat oven to 350 F (180 C), line baking sheets with parchment paper.
• Generously sprinkle clean work surface with corn starch, roll dough to ⅛″ thick.
• Use cookie cutters to cut out rounds, place cookies 1″ apart on greased baking sheets. For added accuracy, use a fork to gently make a grid pattern on top of half of the cookie rounds, before using drinking straw to punch a small hole in the center of each of those marked rounds.
• Bake cookies for 8-10 minutes, or until bottoms look lightly golden.
• Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before filling, so make your filling now!

For Filling

• Whip peanut butter until smooth. Add vanilla extract and salt, and mix until incorporated.
• Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.
• Lower mixer speed to lowest setting, and slowly add water. Once incorporated, check for consistency. Add more water or powdered sugar to achieve the consistency you want.

To Fill

• Spoon prepared filling into a pastry bag. Cut the tip off and pipe about a small amount of filling onto the bottom of one cookie.
• Flip over, top with another cookie. (If you went for the accuracy with a straw, use the cookies with holes in them as the top in each cookie sandwich.)

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Calcium: 9mg | Iron: 1mg

Related posts:

Gluten-Free Banana Oatmeal Cookies Gluten Free Sandwich Cookies Gluten Free Peanut Butter Cookies Gluten Free Ginger Molasses Cookies