Gluten Free Dairy Free Do-Si-Dos
Recipe type: gluten free, dairy free, gfcf, cookie, homemade Girl Scout cookie, dessert
Serves: 38 sandwich cookies
  • ½ cup gluten free oats
  • ½ cup finely ground white rice flour (or ¼ cup white rice flour and ¼ cup sorghum flour)
  • ¼ cup sweet rice flour
  • ¼ cup corn starch, potato starch or arrowroot starch
  • ¼ teaspoon xanthan gum or guar gum
  • ¼ teaspoon salt
  • ½ teaspoon gluten free baking powder
  • ½ cup shortening (I use organic palm shortening)
  • ¼ cup no-stir style crunchy natural peanut butter
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • 1 egg (or for egg free: 1 T. ground flax seed mixed with 3 T. hot water until thick)
  • ½ teaspoon gluten free vanilla extract
  • Filling:
  • ½ cup no-stir style creamy natural peanut butter
  • ⅔ cup powdered sugar
  • 3 to 4 teaspoons milk substitute of choice as needed (I like coconut or almond milk in this)
  1. In a skillet over medium-high heat, toast the gluten free oats until they start to get golden edges. Be sure to stir often, not allowing the oats to burn. Cool oats then pulse in a clean coffee grinder or blender until the texture of quick-cooking oats. Put in bowl with other rice flours, corn starch, salt, baking powder, and xanthan gum. Whisk together well.
  2. In the bowl of your mixer, cream the shortening, peanut butter and sugars together until fluffy. Add egg (or flax mixture) and vanilla. Blend. Add dry ingredients, mixing well. Cover dough and refrigerate for 2 hours up to overnight.
  3. When the dough is chilled, make dough balls with 1 teaspoon dough. Roll each teaspoon of dough in your hands until circular. Place the balls of dough at least 1½″ apart on a cookie pan lined with Silpat or parchment. Press the dough with a glass to flatten to about ⅜″ thick. Smooth edges, if desired. I poked the cookies with a toothpick 3 times in a triangular pattern. This is to make it look more authentic and to help the cookie stay more flat while it bakes.
  4. Bake the cookies in a preheated oven at 350 degrees for about 7 minutes, or until the edges are beginning to become golden. Allow the cookies to cool for a couple of minutes on the pan until it sets up a bit. Remove cookies with a thin edged spatula to a cooling rack.
  5. While cookies are baking and cooling, mix the filling ingredients until smooth. Add extra milk substitute one teaspoon at a time as needed to make a creamy smooth filling. The amount needed will vary depending on the peanut butter used.
  6. When cookies are cool place one teaspoon of filling on the bottom of half of the cookies baked. Top each cookie with filling with another plain cookie. Gently press the cookies together, allowing filling to push out to the edge.
  7. Like their inspiration, these cookies freeze well.
  8. Enjoy!
Recipe by Angela's Kitchen at