These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.
As much as I love buying cookies from cute little Girl Scouts and making their day, I have to say, I’ve been preferring my homemade versions! Eek sorry girls!
But seriously, all of my homemade versions are just sooo good. Here’s my recreation line up thus far: samoas, thin mints and tagalongs.
I am fully prepared for this recipe to break the internet… or at least go viral with YOU! You love my homemade Girl Scout cookies and I fully understand why.
They’re so simple to make, made with whole food ingredients and beyond delicious!
Ingredients in Homemade Do-Si-Dos
- peanut butter – use natural peanut butter with just one or two ingredients (peanuts and salt).
- coconut sugar – I like using natural coconut sugar for these cookies, but if needed you can swap with regular sugar.
- egg – I haven’t tested this recipe without the egg, but I assume it would work with a flaxseed egg.
- vanilla extract
- rolled oats
- oat flour – feel free to make your own or use store-bought.
- baking soda
- sea salt
- peanut butter filling – for this, you just need more peanut butter, maple syrup and a tiny bit of oat flour.
How to Make Do-Si-Dos
Mix: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine.
Scoop cookie dough: Using a 1/2 tablespoon, scoop cookie dough and roll into a ball. Place on an un-greased baking sheet and gently press each cookie down a tiny bit. Bake at 375ºF for 8-10 minutes or until the bottoms are lightly browned.
Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour.
Make sandwich cookies: Once cookies are cool start making the sandwiches. Spread a little of the peanut butter filling on the bottom of one cookie and then gently press the bottom of another cookie on top. Repeat until all cookies are sandwiched. If you happen to have an odd number of cookies, that just means that you can eat one while making these. 
How to Store Homemade Do-Si-Dos
Store: Store leftover cookies in an airtight container at room temp for 3-4 days, in the fridge for 5-7 days or the freezer for 3 months. Cookies are best served right away if you like crisp cookies. They will soften as they age.
Do-Si-Dos (Peanut butter Sandwich Cookies
- Total Time: 25 minutes
- Yield: 13
- Diet: Gluten Free
Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup coconut sugar
- 1 egg, whisked
- 1 teaspoon vanilla extract
- 1/4 cup rolled oats
- 1 Tablespoon oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Peanut Butter Filling
- 1/3 cup natural peanut butter
- 1 1/2 Tablespoons maple syrup
- 1 1/2 teaspoons oat flour
Instructions
- Preheat oven: Preheat oven to 375°F.
- Mix: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine.
- Scoop and form: Using a 1/2 tablespoon, scoop cookie dough and roll into a ball. Place on an un-greased baking sheet, gently press each cookie down a tiny bit and bake for 8-10 minutes or until the bottoms are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
- Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour.
- Make sandwich cookies: Once cookies are cool start making the sandwiches. Spread a little of the peanut butter filling on the bottom of one cookie and then gently press the bottom of another cookie on top. Repeat until all cookies are sandwiched. If you happen to have an odd number of cookies, that just means that you can eat one while making these.
- Enjoy: Once sandwiched, the cookies are ready to serve!
- Store: Store leftover cookies in an airtight container at room temp for 3-4 days, in the fridge for 5-7 days or the freezer for 3 months. Cookies are best served right away if you like crisp cookies. They will soften as they age.
Equipment
Large Baking Sheet
Notes
- Peanut butter: If you have a peanut allergy or don’t have it on hand you can use any nut or seed butter of choice.
- Coconut sugar: I like using natural coconut sugar for these cookies, but if needed you can swap with regular sugar.
- Egg: I haven’t tested this recipe without the egg, but I assume it would work with a flaxseed egg.
- Oat flour: I haven’t tested this recipe with a different flour, so I’m not sure how these cookies would turn out with a substitution.
- Maple syrup: You can use any liquid sweetener of choice (i.e. honey, agave, monk fruit maple syrup etc.).
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 101
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg
The post Do-Si-Dos (Peanut Butter Sandwich Cookies) appeared first on Eating Bird Food.
