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
Serves: 30 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
  • 3 tablespoons unsalted butter, softened
  • 1 cup confectioners’ (icing) sugar, sifted
  • 1/2 cup smooth peanut butter
  • 2-4 tablespoons heavy whipping cream
  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.
  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


    • says

      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 says

        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.

        • says

          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 says

            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

    • says

      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!

  1. Tamar Lundeen says

    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.

  2. Jeanette says

    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!

      • Monica says

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

          • Tamar says

            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.

  3. kim says

    I can’t begin to tell you how well received these cookies were!No one. No one knew they were GF! I even liked them and even though I’m GF,I mostly hate GF stuff! If you have a bread recipe this good, I will never eat anything else!!!!!! So good. I didn’t need to bring APF into to my house to impress my friends Thank you so much!!!

  4. kim says

    I am not a sweets person but I love to bake and I must say these cookies created a sensation at work. Everyone loves them even though they are GF. No one could tell. I have made these at least 7 times in the last year. Perfect every time. thanks for the awesome recipe.


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