Sharing these healthier Gluten-free Copycat Girl Scout Do-Si-Dos made with oat flour, creamy peanut butter and sweetened with coconut sugar and manuka honey.

Sharing these healthier Gluten-free Copycat Girl Scout Do-Si-Dos made with oat flour, creamy peanut butter and sweetened with coconut sugar and manuka honey.

I am salivating all over again just typing this blog post.

I’m not one to pick favorites.. but these Gluten-free Copycat Girl Scout Do-Si-Dos have stolen my heart.

You guys may have noticed there are a lot of girl scout recreations happening over here. First we had the Healthy Copycat Thin Mint Cookies (paleo) then Paleo Homemade Tagalong Girl Scout Cookies and most recently those Copycat Paleo Girl Scout Samoa Cookies.

There is something so satisfying about making healthy girl scout cookies. As someone who used to eat a box in a day, I am here for the homemade recreations. Especially the ones that have been made on the blog so far. I am going to try and make all of them, but today we are making my absolute favorite ones, Do-Si-Dos.

I personally think these are the forgotten cookie. We don’t hear about them much and I don’t even see them on the current Girl Scout site for cookies! They are the best in my opinion. And even though these aren’t exactly the same – they are close enough in my opinion.

If you are wondering what a Do-Si-Do is, it’s two shortbread cookies with a delicious peanut butter filling. Except these are healthier version and they are gluten-free.

Let’s run through the ingredients needed to bake these:

  • Creamy peanut butter – the creamier the better! I don’t think crunch would work as well.
  • Unsalted butter – you can sub vegan butter if needed.
  • Egg – I haven’t tested flax egg
  • Coconut sugar – this can’t be subbed. We need a grainier sweetener here
  • Gluten-free oat flour – I haven’t tested another gf sub but spelt flour works too
  • Gluten-free rolled oats – you can sub steel cut too
  • Wedderspoon Manuka Honey – sweetens the peanut butter filling and makes it extra sticky to sandwich between the cookies

    healthy do is do girl scout cookiesgirl scout do is dosSharing these healthier Gluten-free Copycat Girl Scout Do-Si-Dos made with oat flour, creamy peanut butter and sweetened with coconut sugar and manuka honey.

    Print
    Print

    Gluten-free Copycat Girl Scout Do-Si-Dos

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    Print

    Sharing these healthier Gluten-free Copycat Girl Scout Do-Si-Dos made with oat flour, creamy peanut butter and sweetened with coconut sugar and manuka honey.

    • Prep Time: 5 mins
    • Cook Time: 12 mins
    • Total Time: 17 mins

    Yield: 12 cookie sandwiches 1x

    Ingredients

    Scale

    Cookies:

    • 1 egg*
    • 1/2 cup creamy peanut butter
    • 8 tablespoons unsalted butter, softened (can sub vegan butter)
    • 1 teaspoon vanilla extract
    • 1 cup coconut sugar
    • 3/4 cup gluten-free oat flour*
    • 1 cup gluten-free rolled oats
    • 1/2 teaspoon baking powder

    Peanut butter filling:

    • 1/2 cup creamy peanut butter
    • 1/4 cup coconut sugar
    • 1/4 cup gluten-free oat flour
    • 2 tablespoons Wedderspoon Manuka Honey

    Instructions

    1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
    2. In a large bowl, creamy together egg, peanut butter, butter, vanilla and sugar until creamy
    3. Mix in oat flour, oats and baking powder until smooth and well combined
    4. Scoop 1-2 tablespoons of dough into the palm of your hand and roll into a ball then slightly flatten a bit to form a cookie then place onto baking sheet about 2 inches a part
    5. Repeat for rest of the dough (you should get between 20-24 cookies)
    6. Bake in oven for 12-15 minutes
    7. While the cookies bake, mix together filling ingredients until smooth
    8. Add about 1-2 teaspoons of filling to half the cookies when cooled then sandwich them by adding a cookie without filling on top and enjoy!

    Notes

    *I haven’t tested subs

    **Store leftovers in airtight container for 5 days or in freezer for longer

    • Author: Rachel

    Thank you Wedderspoon for sponsoring this recipe!