Peanut Butter do-si-do cookie recipes! (2 recipes to choose from)
I don’t know a soul that doesn’t enjoy girlscout cookies!
Rather than stocking up on them- I prefer to make my own! I can have them whenever with this simple recipe :)
I am so excited to introduce another healthy Girl Scout cookie! This time I recreated the classic Do-Si-Dos cookie. Or, the Peanut Butter Sandwich Cookies, as they are also known.
This post has TWO recipes! I have created these cookies 2 different ways. The traditional Girl Scout cookie version uses an oatmeal based cookie. The first is paleo meaning that I used grain free ingredients and swapped out the oats for quinoa flakes. If you would prefer to use them old fashioned oats should work just as well!
To make the second low carb/keto I opted for a shortbread cookie base. I tried to keep a hint of oatmeal cookie flavor by using butter and cinnamon in the recipe. If you tolerate grains and you wanted to experiment, you could totally use some quinoa flakes or oats in this version to make these an oatmeal cookie instead.
I’ve included both a paleo and a keto version of the recipe below, so choose whichever works best for you!! Lets get baking :)
Peanut Butter Do-si-do cookies! (Paleo Version)
Ingredients
- 1 1/2 cups (packed) Blanched Almond Flour
- 1/2 Cup Starch (Tapioca Starch or Potato Starch)
- 1 Tsp Double Acting Baking Powder
- 1/2 Tsp of Salt
- 3/4 cup Powdered Coconut Palm Sugar (See notes below)
- 1 Tbsp of Vanilla Extract
- 3/4 cup Creamy No Sugar Added Peanut Butter (or other nut/seed butter of choice)
- 2 Large Eggs
- 3/4 Cup of Quinoa Flakes (optional)
- 3/4 Cup Creamy No Sugar Added Peanut Butter (or other nut/seed butter of choice)
- 4 1/2 Tbsp Butter at Room Temperature (Or dairy free butter sub of choice )
- 3/4 Cup Powdered Coconut Palm Sugar (See notes below)
- Pinch of salt
Instructions
- Preheat oven to 325 degrees. Line two large cookies sheets with parchment paper.
- In a bowl (preferably using a stand mixer), mix the Almond Flour, Starch, Baking Powder, Salt, and Powdered Palm Sugar together until combined. Then add the remaining cookie ingredients. You should end up with a thick dough.
- Roll the dough out between two sheets of parchment paper until it’s 1/8 inch thick. Using a small round cookie or biscuit cutter cut roughly 50 cookies (my cookies are 2 inches wide). Place the cookies on the two baking sheets.
- Bake the cookies (one sheet at a time) for 7-9 minutes. Rotate the tray halfway through the cooking time so everything bakes evenly. Make sure to keep a close eye on the cookies because they will burn quickly depending on the thickness.
- Remove from oven and allow to cool until crisp.
- Make the peanut butter filling by combining all of the filling ingredients together in a small bowl until smooth and creamy. Place the filling into a pastry bag (or use a plastic bag and cut off one of the corners). Pipe 1 1/2- 2 teaspoons of filling onto half of the cookies. Sandwich each cookie.
- Store cookies at room temp in a sealed bag or container, or freeze. These cookies will stay good for a good week or two at room temp.
Notes
To make your own powdered coconut palm sugar, simply place your granulated sugar in a food processor, blender, or coffee grinder and grind until powdery.
The cookie recipe is heat sensitive so make sure to keep a close eye on them and only bake one pan at a time to avoid burning. Also the thickness on the cookies will effect have fast the cookies will bake.
Peanut Butter Do-si-do cookies! (Low Carb/Keto)
Ingredients
- 1/2 Cup Coconut Flour
- 3/4 Cup + 2 Tbsp Lupin Flour (I like Lupina Brand Lupin Flour and Lodi Brand Lupin Flour or Miracle Flour!)
- 2 Tsp Double Acting Baking Powder
- 1/2 Cup Keto Brown Sugar
- 1/2 Tsp Himalayan Salt
- 1 Tsp Ground Cinnamon
- 1 Tsp Xanthan Gum or Guar Gum
- 1 Cup Shortening (I use Palm Shortening)
- 1 Tbsp Vanilla Extract
- 1 Large Egg
- 3/4 Cup Creamy No Sugar Added Peanut Butter
- 4 1/2 Tbsp Salted Butter at Room Temperature (Or dairy free butter of choice )
- 1/2 Cup Powdered Monkfruit Sweetener
- Pinch of Himalayan Salt
Instructions
- Preheat oven to 325 degrees. Line two large cookies sheets with parchment paper.
- In a bowl (preferably using a stand mixer), mix the Coconut Flour, Lupin Flour, Xanthan or Guar Gum, Baking Powder, Brown Sugar, Salt, and Cinnamon, together until combined. Then add the remaining cookie ingredients. You should end up with a thick dough.
- Roll the dough out between two sheets of parchment paper until it’s 1/8 inch thick. Using a small round cookie or biscuit cutter cut roughly 50 cookies (my cookies are 2 inches wide). Place the cookies on the two baking sheets.
- Bake the cookies (one sheet at a time) for 7-9 minutes. Rotate the tray halfway through the cooking time so everything bakes evenly. Make sure to keep a close eye on the cookies because they will burn quickly depending on the thickness.
- Remove from oven and allow to cool until crisp.
- Make the peanut butter filling by combining all of the filling ingredients together in a small bowl until smooth and creamy. Place the filling into a pastry bag (or use a plastic bag and cut off one of the corners). Pipe 1 1/2- 2 teaspoons of filling onto half of the cookies. Sandwich each cookie.
- Store cookies at room temp in a sealed bag or container, or freeze. These cookies will stay good for a good week or two at room temp.
Notes
The cookie recipe is heat sensitive so make sure to keep a close eye on them and only bake one pan at a time to avoid burning. The thickness on the cookies will effect have fast the cookies will bake.