I’ve never had the privilege to support the Girl Scouts by buying their cookies, but I believe that these Oatmeal Peanut Butter Sandwich Cookies are similar to their Do-Si-Dos™, only homemade (which always means better) and gluten-free. These chewy oatmeal peanut butter cookies are sandwiched together with a fluffy, peanut buttery frosting. I know I will be making these cookies for a long time to come yet, as the kids loved them (ok, so did I).
Makes approximately 30 sandwich cookies
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter, smooth or chunky
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp gluten free vanilla extract
- 1 cup gluten-free quick-cook oats
- 3 Tbsp unsalted butter, softened
- 1 cup confectioners’ sugar, sifted
- 1/2 cup smooth peanut butter
- 2-4 Tbsp heavy whipping cream
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, cream together the 1/2 cup butter, 1/2 cup peanut butter, granulated sugar and brown sugar. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the brown rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Stir the flour mixture into the peanut butter mixture. Add the oats and stir until well blended.
- Roll 1 teaspoon of dough into a ball and place 2-inches apart on a prepared baking sheet. Bake in the preheated oven for 7-9 minutes, or until the edges are just starting to brown. Cool on baking sheet for 5 minutes before moving to wire cooling rack. Cool completely before filling.
Beat together the 3 tablespoons of butter, confectioners’ sugar and 1/2 cup smooth peanut butter. Slowly add the heavy cream until the filling is the consistency of cookie dough. Use a small cookie scoop to spoon about 1 teaspoon of the filling onto a cookie. Top with a cookie of similar size, and press down until the filling reaches the edge of the cookie. Store cookies in an airtight container.