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A small brown plate piled with oatmeal sandwich cookies, with a peanut butter filling - Gluten-Free Do-Si-Dos!
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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 mins
Cook Time10 mins
Chilling Time1 hr
Course: Dessert, Snack
Cuisine: American, Canadian, Gluten-free
Keyword: Beyond Flour Book, Cookies, Do-Si-Do Cookies, gluten-free, glutenfree, More Than Poutine Book, Oatmeal Cookies, Peanut Butter, Pirate Cookies
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 tsp Xanthan Gum
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • Cup Butter Softened
  • Cup Granulated Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • Corn Starch For Rolling

For Peanut Butter Filling

  • ¼ Cup Smooth Peanut Butter
  • ½ tsp Vanilla Extract
  • Pinch Salt
  • 2 Cups Confectioners / Icing / Powdered Sugar
  • 2 Tbsp 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