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:
Gluten Free Peanut Butter Oatmeal Sandwich Cookies
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.
Ingredients
Cookies:
- 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
Filling:
- 3 tablespoons unsalted butter, softened
- 1 cup confectioners’ (icing) sugar, sifted
- 1/2 cup smooth peanut butter
- 2-3 tablespoons heavy whipping cream
Instructions
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.
Notes
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.
Heather Porrill says
I am so looking forward to trying these. I need a good cookie for the tea room menu.
Jeanine says
Oh, I bet these would be great there, Heather!
Carole says
BEING DAIRY FREE, WHAT WOULD YOU SUBSTITUTE FOR THE WHIPPING CREAM????? THANK YOU.
Jeanine 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.
Jeanine 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
Jeanine says
No problem, it’s a great tip!! 🙂
robin says
Just made these with chocolate chips in the cookies. Yummy! Thanks for the great recipe!
Jeanine 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!
Sara says
My son is also dairy free. Any ideas on whipping cream substitutes?
Gerry says
Sara……..Kendra had posted a method for making non dairy whipped topping a few comments back 🙂
Jeanine Friesen says
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).
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.
Jeanine Friesen says
I agree, they are addicting, aren’t they? 🙂
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!
Jeanine Friesen says
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 says
the non gfer’s did want my cookies, I had made cream puffs as well.
Monica says
Can you leave out the peanut butter to make GF Oatmeal Cream Pies?
Jeanine Friesen says
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 says
It made me think of Oatmeal Cream Pies which I miss and thought I could make them based on this recipe.
Jeanine Friesen says
It might work, I’ve never had those cookies. If you try it, please let us know!
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.
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!!!
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.
Jeanine says
Yeah!! These are seriously the most addicting cookie I’ve ever made. Glad to hear that they are always a hit with you too! 😀
Paula Lansdale says
Jeanine ,will these cookies keep nice for 2 3 days, or does the icing make them too soft. I’d like to make them in advance for my Christmas sweet tray. Thanks for recipe.
connie says
can you use an GF flour blend instead of the brown rice flour and tapioca starch?
Jeanine Friesen says
You’re welcome to experiment with that, Connie, I’ve only made it as written. I don’t see why it wouldn’t work though. 🙂