These chewy Gluten Free Peanut Butter Oatmeal Sandwich Cookies are held together with a fluffy, peanut buttery frosting. Similar to the Girl Scout Do Si Dos.
Although I have never had the privilege to support the Girl Scouts by buying their cookies, I believe that these gluten free Peanut Butter Oatmeal Sandwich Cookies are a copycat recipe of the Girl Scouts Do-si-dos. Only, these are homemade (which always means better) and gluten free.
I’ve been baking these cookies for years, and every time I do, they never last long. It is pretty much impossible to eat just one.
The key to making the perfect sandwich cookie:
To make ‘normal’ sized sandwich cookies, the the same size as store-bought cookies, you have to begin with very small cookies. You have to remember, you are putting two cookies together, so once they are assembled, you will still get a good amount of cookie.
I use my smallest cookie scoop, and divide that scoop in half. Roll each half into a ball, and place it on a parchment lined baking sheet.
Since you are making sandwich cookies, you will want to make all your cookies the same size. This will make it easier to find two cookies of the same size when you are assembling the GF Peanut Butter Oatmeal Sandwich cookies.
The perfect peanut butter filling:
The peanut butter filling for these gluten free Peanut Butter Sandwich Cookies is so easy to mix together. Just a few simple ingredients.
One thing you want to look out for though – you don’t want the filling to be too soft. I add enough cream that the filling has the consistency of cookie dough. I can actually handle it with my hands without it sticking.
By doing this, all the filling won’t come squirting out the sides of your cookie when you take a bite.
If you accidentally add too much cream and your filling is too soft, just add more confectioners’ sugar until you get the consistency of cookie dough.
More gluten free cookie recipes I think you’ll love:
- Gluten Free Oatmeal Chocolate Chip Cookies (a regular at our house)
- Gluten Free Chocolate Sugar Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
- Gluten Free Chocolate Mint Cookies
- Gluten Free Rolled Sugar Cookies (another staple)
The importance of gluten free oats:
If you are following a gluten free diet, it is important that you use oats that are labeled “gluten free”. Although oats themselves are gluten free, the growing and harvesting practices used cross contaminate the oats with gluten. That means the regular oats that you can buy in the grocery store are not gluten free.
When looking for gluten free oats, I will only buy oats that are grown with the purity protocol. That means that everything – the seeds, the fields, the machines – are all used only for gluten free oats. There is no chance of cross contamination. Here is a list of suppliers and manufacturers of purity protocol oats to help you make your buying choices.
Gluten Free Peanut Butter Oatmeal Sandwich Cookie recipe:
- 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
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1 cup gluten-free quick-cook oats
- 3 tablespoons unsalted butter, softened
- 1 cup confectioners’ (icing) sugar, sifted
- 1/2 cup smooth peanut butter
- 2-3 tablespoons 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.
Be sure the filling isn't too soft. I add enough cream that the filling has the consistency of cookie dough. I can actually handle it with my hands without it sticking.
By doing this, all the filling won't come squirting out the sides of your cookie when you take a bite.
If you accidentally add too much cream and your filling is too soft, just add more confectioners' sugar until you get the consistency of cookie dough.
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Originally posted May 2012. Images and post updated March 2020.