Gluten Free Oatmeal Peanut Butter Sandwich Cookies

Gluten-free Oatmeal Peanut Butter Sandwich Cookies from The Baking Beauties

 

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 Gluten Free Oatmeal Peanut Butter Sandwich Cookies are held 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).

 

Gluten-free Oatmeal Peanut Butter Sandwich Cookies
Author: 
Serves: 30 cookies
 
Ingredients
Cookies:
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 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 teaspoon gluten free vanilla extract
  • 1 cup gluten-free quick-cook oats
Filling:
  • 3 tablespoons unsalted butter, softened
  • 1 cup confectioners’ (icing) sugar, sifted
  • 1/2 cup smooth peanut butter
  • 2-4 tablespoons heavy whipping cream
Instructions
Cookies:
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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:
  1. 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.

 

Gluten-free Oatmeal Peanut Butter Sandwich Cookies from The Baking Beauties

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25 Responses to Gluten Free Oatmeal Peanut Butter Sandwich Cookies

  1. Heather Porrill May 28, 2012 at 12:23 pm #

    I am so looking forward to trying these. I need a good cookie for the tea room menu.

    • Jeanine May 28, 2012 at 12:37 pm #

      Oh, I bet these would be great there, Heather!

  2. Carole May 28, 2012 at 12:33 pm #

    BEING DAIRY FREE, WHAT WOULD YOU SUBSTITUTE FOR THE WHIPPING CREAM????? THANK YOU.

    • Jeanine May 28, 2012 at 12:38 pm #

      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.

      • Kendra May 31, 2012 at 11:31 pm #

        Most non dairy milks will not work as they are not thick enough to “whip up”. The best option is canned coconut milk.
        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. :-) This does no led a coconut flavor as coconut milk generally has a very mild flavor.
        follow all other recipe directions as specified.

        • Jeanine June 1, 2012 at 6:17 am #

          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. :)

          • Kendra June 1, 2012 at 9:48 pm #

            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

          • Jeanine June 3, 2012 at 8:46 pm #

            No problem, it’s a great tip!! :)

  3. robin June 19, 2012 at 1:29 pm #

    Just made these with chocolate chips in the cookies. Yummy! Thanks for the great recipe!

    • Jeanine June 20, 2012 at 7:16 am #

      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!

  4. Sara July 25, 2013 at 11:10 am #

    My son is also dairy free. Any ideas on whipping cream substitutes?

    • Gerry July 25, 2013 at 2:36 pm #

      Sara……..Kendra had posted a method for making non dairy whipped topping a few comments back :)

      • Jeanine Friesen July 25, 2013 at 3:27 pm #

        Thanks, Gerry! Sara, you can also just use your favorite dairy-free milk, just may have to use a little less, just enough for a good consistency (a little thick is better).

  5. Tamar Lundeen December 9, 2013 at 12:55 am #

    A bit late, I realize, I thought I posted my review. These taste wonderful. Tried on non GF family members. My brother in law said they tasted better than the famous filled peanut butter cookies. I have never cared much for pbutter cookies but i could not quit eating these.

  6. Jeanette February 1, 2014 at 4:12 pm #

    Just made these. Wonderful. Made these for our lunch at church tomorrow for those of us that are gf. I think others will want our cookies, these are exceptional. Thanks for the great recipe!

    • Jeanine Friesen February 3, 2014 at 2:12 pm #

      Haha, that’s when you hope that by saying “These are Gluten-Free” that no one else will want them. ;) They really are a great cookie, glad that you think so too. :)

      • Jeanette February 3, 2014 at 9:08 pm #

        the non gfer’s did want my cookies, I had made cream puffs as well.

  7. Monica February 27, 2014 at 10:46 am #

    Can you leave out the peanut butter to make GF Oatmeal Cream Pies?

    • Jeanine Friesen February 27, 2014 at 10:53 am #

      Leave the PB out of the cookies? I don’t think that would work…you’d have to add something in it’s place. You’re welcome to use a different filling though!

      • Monica March 6, 2014 at 3:57 pm #

        It made me think of Oatmeal Cream Pies which I miss and thought I could make them based on this recipe.

        • Jeanine Friesen March 7, 2014 at 11:29 am #

          It might work, I’ve never had those cookies. If you try it, please let us know!

          • Tamar April 4, 2014 at 12:46 am #

            Wonder if almond butter would work. It has such a mild flavor. It tends to be just a tiny bit thinner than pbutter. I use it to make a paleo cookie and is very nice. Sun butter might work too since it is mild flavored as well. They just cost more. A number of stores have a grind your own almond butter spot.

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