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
Ingredients:
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
Filling:
- 3 Tbsp unsalted butter, softened
- 1 cup confectioners’ sugar, sifted
- 1/2 cup smooth peanut butter
- 2-4 Tbsp heavy whipping cream
Directions:
Cookies:
- 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.
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.
I am so looking forward to trying these. I need a good cookie for the tea room menu.
Oh, I bet these would be great there, Heather!
BEING DAIRY FREE, WHAT WOULD YOU SUBSTITUTE FOR THE WHIPPING CREAM????? THANK YOU.
I’m not dairy free, so I haven’t tried it, but I think any kind of dairy free milk should work in place of the cream. Just be sure to start with only 2 Tbsp before adding more.
Most non dairy milks will not work as they are not thick enough to “whip up”. The best option is canned coconut milk.
This does no led a coconut flavor as coconut milk generally has a very mild flavor.
You place a 14 ox can of coconut milk (ususally found in the asian foods section) in the refrigerator overnight. Also place bowl and beaters of the mixer in the refridgerator. The thick cream of the coconut milk wil float to the top of the can. Open the can and scoop the cream out into the refrigerated bowl (about 2/3 of the can) beat on high until whipped to perfection.
follow all other recipe directions as specified.
Thanks, Kendra! For this recipe you don’t actually whip the cream though, so I think a non-dairy milk would work, it’s just for the icing. I have wanted to try the dairy-free whipped ‘cream’ for a while though, so thanks for the instructions.
Ahhhhh I should have read the steps for the filling also. oops. That’s what happens when I assume. I make a whipped filling for our oatmeal cream pies form canned coconut milk and it is dairy free, and gluten free, and soy free, and peanut free. LOL
No problem, it’s a great tip!!
Just made these with chocolate chips in the cookies. Yummy! Thanks for the great recipe!
The last time I made them I thought of adding mini chocolate chips, or using a chocolate filling, but decided to stick with the plan.
I bet they are fantastic with chocolate chips in them though!