Gluten-Free Peanut-Butter Sandwich Cookies is a tasty treat with a glass of nut milk or milk. Two crispy cookies with a smooth and creamy sweetened filling. Indeed, they are irresistible. Believe it or not, they are so good I have dreamed about eating them. Needless to say, my favorite way to eat these cookies is dunked in a glass of milk or a hot cup of coffee. What is it about the texture of a cookie that has been dipped in milk that makes it so tasty? Moreover, if you are as fond of these cookies as I am there is no need to wait for next year to arrive, just make a batch today.
Gluten-Free Peanut-Butter Sandwich Cookies
Of course, this is my version of an American Girl Scout cookie. Everyone has their favorite Girl Scout cookie. Consequently, my husband’s favorite is Thin Mints while mine is the Tagalong or these cookies which the Girl Scouts call Do Si Dos. They would make the perfect gift for the peanut butter lover in your life. When it comes to peanut butter I absolutely adore the Organic Creamy style. Nevertheless, these peanut butter cookies have an extra peanut punch as they use peanut flour. Which incidentally gives it a nice crisp texture.
Not only are these cookies copycats of a girl scout cookie they are imitations of Nutter Butters. In my humble opinion, Nutter Butters are too sweet.
Hence, these cookies are without a doubt irresistible and a perfect after-school snack or mid-morning snack. I truly wish I was better at writing so that I could accurately describe these tasty bites of goodness. While they do take a little longer to make than most cookies it is only because they have a filling. However, the filling can be made while the cookies are baking. It should be noted that coconut oil can be used in place of butter. I have made them with coconut oil and with butter, my personal preference is with butter.
Gluten-Free Peanut-Butter Sandwich Cookies
Ingredients:
- 1/2 cup smooth peanut butter
- 1/4 cup butter
- 1/2 cup monkfruit sweetener
- 1/2 cup maple sugar
- 2 tsp vanilla
- 1 egg
- 1 cup gluten-free oat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup peanut flour
Filling Ingredients:
- 1 cup smooth peanut butter
- 3/4 cup powdered monkfruit sweetener
- 1/4 cup maple sugar
- 2 1/2 tbsp milk
Directions For Gluten-Free Peanut-Butter Sandwich Cookies:
First, preheat the oven to 350. Second, combine the butter, peanut butter, monkfruit sweetener, and maple sugar and mix until combined.
Third, mix in the egg and vanilla. Fourth, combine the oats, salt baking powder, and peanut flour until well blended.
Finally, add the flour mixture to the peanut mixture until well combined.
Next, using a cookie scoop place the cookie onto a well-oiled cookie sheet. Finally, use a glass dipped into flour to flatten the cookie. Continue until all the cookie dough has been used. Finally, place the cookies into the oven. Bake for 10 minutes or until the cookies are light brown. Remove cookies and allow them to cool on a cookie rack.
Directions for Filling:
First, using a mixer blend the peanut butter, powdered monkfruit sweetener, maple sugar, and nut milk until well blended. Next place down a piece of parchment paper. Finally, using a spatula remove the filling from the mixer bowl and place it onto the parchment paper. Next, place another piece of parchment over the filling. Using a rolling pin roll out the filling to a thin mass of about 1/8 of an inch. Using a small cookie cutter cut out the filling for the cookies. Remove the circles of filling place them on a cookies sheet and put them into the freezer for 10 minutes.
Pick up the remaining filling and smoosh together. Next, continue to roll them out and cut them out until all the filling is used. Place any remaining filling circles into the freezer for 10 minutes.
Putting the Cookies together:
Remove the filling from the freezer. Flip a slightly warm cookie upside down so the flat part is up. Next, using a spatula remove one filling and place it on top of the slightly warm cookie. 
Finally, place another cookie on top. Continue, doing so until all the cookies are sandwiched with filling.
Gluten-Free Peanut-Butter Sandwich Cookies
Equipment
Ingredients
Peanut Butter Cookies
- 1/2 cup smooth peanut butter
- 1/4 cup butter or coconut oil
- 1/2 cup monkfruit sweetener
- 1/2 cup maple sugar
- 2 tsp real vanilla
- 1 whole egg
- 1 cup gluten-free oat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup peanut flour
Peanut Butter Filling
- 1 cup smooth peanut butter
- 3/4 cup powdered monkfruit sweetener
- 1/4 cup maple sugar
- 2 1/2 tbsp nut milk or milk
Instructions
Peanut Butter Cookies
- First, preheat the oven to 350.
- Second, combine the butter, peanut butter, monkfruit sweetener, and maple sugar and mix until combined.1/2 cup smooth peanut butter, 1/4 cup butter or coconut oil, 1/2 cup monkfruit sweetener, 1/2 cup maple sugar
- Third, mix in the egg and vanilla.2 tsp real vanilla, 1 whole egg
- Fourth, combine the oat flour, salt baking powder, and peanut flour until well blended.1 cup gluten-free oat flour, 1/2 tsp salt, 1 tsp baking soda, 1 cup peanut flour
- Finally, add the flour mixture to the peanut mixture until well combined.
- Next, using a cookie scoop place the cookie onto a well-oiled cookie sheet.
- Finally, use a glass dipped into flour to flatten the cookie.
- Continue until all the cookie dough has been used.
- Finally, place the cookies into the oven.
- Bake for 10 minutes or until the cookies are light brown.
- Remove cookies and allow them to cool on a cookie rack.
Peanut Butter Filling
- First, using a mixer blend the peanut butter, powdered monkfruit sweetener, maple sugar, and nut milk until well blended.1 cup smooth peanut butter, 3/4 cup powdered monkfruit sweetener, 1/4 cup maple sugar, 2 1/2 tbsp nut milk or milk
- Next place down a piece of parchment paper.
- Finally, using a spatula remove the filling from the mixer bowl and place it onto the parchment paper.
- Next, place another piece of parchment over the filling.
- Using a rolling pin roll out the filling to a thin mass of about 1/8 of an inch.
- Using a small cookie cutter cut out the filling for the cookies.
- Remove the circles of filling place them on a cookies sheet and put them into the freezer for 10 minutes.
- Pick up the remaining filling and smoosh together.
- Next, continue to roll them out and cut them out until all the filling is used.
- Place any remaining filling circles into the freezer for 10 minuts.
Assembling Cookies
- Remove the filling from the freezer.
- Flip a slightly warm cookie upside down so the flat part is up.
- Next, using a spatula remove one filling and place it on top of the slightly warm cookie.
- Finally, place another cookie on top.
- Continue, doing so until all the cookies are sandwiched with filling.
Notes
| Nutrition Facts | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| calories 100 | |
| % Daily Value * | |
| Total Fat 6 g | 10 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 75 mg | 25 % |
| Sodium 128 mg | 5 % |
| Potassium 76 mg | 2 % |
| Total Carbohydrate 12 g | 5 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 2 g | |
| Protein 5 g | 11 % |
| Vitamin A | 46 % |
| Vitamin C | 0 % |
| Calcium | 12 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
