[Welcome to recipe #2 of Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Old Fashioned Rolled Oats for these Gluten Free Vegan Do-si-dos!]
So, I think tackling the peanut buttered Girl Scout cookies was a good idea for oat week. Do you agree? Is there anything better than a cookie + peanut butter situation?
Nope. No, definitely not.
With Valentine’s Day quickly approaching, I thought it only appropriate that I dedicate an entire week to the two great food loves of my life: peanut butter and oats.
To say that my love of peanut butter runs deep is an understatement. If you take all but 5 seconds and browse my Recipe Index, you’ll notice that my love of peanut butter knows no bounds. I’ll throw it into my dinner, I’ll smear it onto fruit, I’ll frost muffins with it, I’ll drizzle it on popcorn, and, yes, I’ll even eat it straight from the spoon. Mark can attest to it. Every night. Like clockwork. Spoon + PB = Alexa’s perfect dessert.
And oats. Where would I be without oats? I have my way-too-brown-and-lumpy-to-photograph-so-it-probably-won’t-end-up-on-the-blog chocolate oatmeal for breakfast every.dang.morning. I make oat-studded dessert cups, addictively oatty granola, perfectly yummy oat-filled desserts, and simple healthy oat granola bars.
But marrying these two great and mighty loves together? It’s almost too much to handle.
Those powers of be over in Girl Scout Cookie Land really know how to speak to my soul. A creamy peanut butter filling sandwiched between, not one, but TWO perfectly oatty cookie masterpieces?! Seriously, those Do-si-dos (or Peanut Butter Sandwich Cookies) were THE best.
And the fact that they can be healthified, gluten free’d, veganized, and still be one of my and Mark’s top 5 favorite Fooduzzi recipes of all-time?! I’d say they’re pretty much the perfect cookie.
I’m calling it now: these Gluten Free Vegan Do-Si-Dos are the healthy Girl Scout cookie to end all cookies. You guys are going to flip over these!
Oh these cookies!! You actually saw the first iteration of these babies before Christmas, but I made a few small adjustments, while still totally keeping the kick-butt-ness of the original recipe, to make them perfect for this copycat recipe! First, instead of cashew butter, we’re using natural peanut butter. Of course. I also decreased the cinnamon just a tad. Oh, and there’s no room for raisins in a Do-Si-Do copycat recipe, so away they go!
Thankfully, everything else is exactly the same, because it really is one of my favorite recipes on the blog. Perfectly molassesy, slightly cinnamony, and outrageously oat-tastic. (Wow – I just made up three words in that sentence. ?) Of course, we’re using my all-time favorite oats, Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats today (and, let’s be serious, every day). I have formed a
slight total obsession with these oats; they practically guarantee a perfect oatmeal cookie every time!
And this peanut butter filling could not be more easy to whip together! And heck, you might want to double the recipe for bowl-, spoon-, and finger-licking purposes ? A simple mixture of natural peanut butter, pure maple syrup, and unsweetened vanilla almond milk makes an ultra creamy and rich center for our peanut butter sandwich cookie perfection. Seriously guys. Perfection!
I don’t really know how many times it’s acceptable to say that I freakin’ love this recipe in a single blog post, but allow me to push the limits here:
I freakin’ LOVE this recipe!
I FREAKIN’ love this recipe!
I freakin’ love THIS recipe!
I freakin’ love this RECIPE!
I FREAKIN’ LOVE THIS RECIPE!!
If you’re anywhere near as big of a peanut butter and/or oat freak as I am, you must try these Gluten Free Vegan Do-Si-Dos!
Update: check out this super fun video I made for these babies! Yes, I just love them that much!Print
Gluten Free Vegan Do-Si-Dos
- Yield: 7-8 sandwich cookies 1x
- 1 cup almond flour
- 1/2 tsp. cinnamon
- ½ tsp. baking soda
- pinch salt
- 2 Tbsp. coconut oil, melted
- 3 and 1/2 Tbsp. peanut butter, divided
- ¼ cup + 1/2 Tbsp. pure maple syrup, divided
- 1 and ½ tsp. unsulphured molasses
- splash pure vanilla extract
- 1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 Tbsp. unsweetened vanilla almond milk
- Preheat oven to 350 degrees F.
- Add almond flour, cinnamon, baking soda, and salt to a medium bowl, and whisk to combine, taking care to remove all lumps.
- In a small bowl add melted coconut oil, 2 Tbsp. peanut butter, 1/4 cup maple syrup, and molasses, and mix until combined. I like to stick the bowl in the microwave or on the stove for a couple of seconds just to make sure that I can whisk it until it’s completely smooth.
- Add vanilla extract, and mix until combined.
- Add wet ingredients to the dry, mixing until combined. Add oats and mix well.
- Stick cookie dough in the fridge for 10 minutes to firm up.
- After 10 minutes, remove the dough from the fridge and spoon 14-16 tablespoon-sized mounds of dough onto the prepared baking sheet. Stick the baking sheet in the freezer for 10 minutes.
- After 10 minutes, remove the cookies from the freezer and place directly in the oven. Bake for 9 minutes.*
- After removing them from the oven, use the back of a measuring cup to slightly flatten your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack to continue cooling.
- While your cookies are cooling, make the peanut butter filling: Combine almond milk, the remaining 1 and 1/2 Tbsp. peanut butter, and the remaining 1/2 Tbsp. maple syrup in a bowl. Whisk well to combine. It should be thick, yet spreadable. If it’s too thin, add more peanut butter. If it’s too thick, add more almond milk.
- When the cookies are cool, divide the peanut butter mixture evenly among half of your cookies. Use an un-frosted cookie to create the sandwich. Store cookies in the fridge.
*I like my cookies chewy, so I bake them for 9 minutes. You’re more than welcome to bake yours for longer if you want your cookies to be crunchy like the originals!
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
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