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Crunchy peanut butter cookies sandwiching a creamy peanut butter filling, these Gluten Free Vegan Do-Si-Dos recreate the Girl Scout cookie version right in your own home!

Gluten-free Vegan Do-Si-Do Cookies

  • Author: Fork & Beans
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 24 Cookie Sandwiches 1x

Scale

Ingredients

Peanut Butter Cookies:

  • 1 1/4 c. Cara’s All Purpose GF Flour
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/2 c. dairy free butter, room temp
  • 1/2 c. peanut butter, creamy
  • 1/4 c. brown sugar, packed
  • 1/2 c. powdered sugar
  • 3 Tbsp. aquafaba (brine from can of chickpeas)
  • 1/2 tsp vanilla extract

Peanut butter filling:

  • 1/3 c. peanut butter
  • 3 Tbs shortening
  • 1/3 c. powdered sugar

Instructions

  1. In a large bowl, cream butter, peanut butter, and sugars with an electric mixer on medium speed for 30 seconds. Add aquafaba and vanilla and blend until just combined.
  2. Add flour, baking powder, and salt and blend until just combined.
  3. Separate dought into 2 halves. Flatten and wrap each section with parchment paper. Chill for 2+ hours.
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  5. Roll out dough between 2 pieces of parchment paper until 1/4-1/2″ thick. Cut circles out of dough with a 2-2 1/2″ fondant cutter. Place on baking sheet.
  6. Bake for 12-15 minutes or until brown along edges. Cool on baking sheet.
  7. With an electric mixer, blend peanut butter and shortening for the filling. Slowly add powdered sugar until light and fluffy.
  8. Scoop filling onto one cookie and then place other cookie on top. Gently press down and allow to set.
  9. Best if eaten within a day or two. Refrigerate if desired.