Gluten-Free Do-Si-Dos

5 from 1 vote

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

Cook Time10

Chilling Time1

Course: Dessert, Snack

Cuisine: American, Canadian, Gluten-free

Servings: Cookies

Calories: 102kcal

Author: admin

Equipment

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