Enjoy one of your favorite Girl Scout cookie recipes, made allergy friendly! These nut free do si do cookies are a delicious treat for both kids and adults. Sunbutter oat cookies with a creamy sunbutter filling are just the treat to make when you’re feeling nostalgic.
Did you love Girl Scout cookies when you were little?
I did! I loved Thin Mints, and Samoas, and Trefoils, and the peanut butter sandwich cookies…Do Si Dos.
I know many of you can’t eat Girl Scout cookies these days, due to food allergies, which is why I’ve have some copycat recipes on my site. We can’t enjoy these treats, but I can make homemade versions for my children to try.
And in my opinion, the homemade versions are much better than the originals!
These copycat do si do cookies are made with sunbutter, and we just love them over here! We all thought that the combination of sunflower butter and oats gave these a great flavor that was very reminiscent of peanut butter.
The filling is made with powdered sugar and sunbutter as well, so you get lots of great flavor in both the cookie and the filling.
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Peanut Butter Alternatives
I used Sunbutter for this recipe, and it worked very well. I have also made cookies with Wowbutter before, and that also tastes great.
Any seed or nut butter should work just fine in this recipe! If you use pumpkin seed butter, these will have a little bit of a green hue to them. But feel free to use any spread that works for your dietary needs.
Sunbutter Baking Tips
Sometimes when you bake with sunflower seeds or spread, there is a chemical reaction that occurs when you add a leavening agent, like baking soda, and the baked goods turn green.
Don’t worry – that won’t happen with this recipe! The amount of baking powder and soda in this recipe is low enough that you won’t see that reaction happen.
If you ever do have that happen when you’re baking cookies, the cookies are still fine to eat! It’s just a green color, and it isn’t anything harmful. The change in color does not affect the flavor of the cookies.
One way to avoid this reaction is to reduce the amount of baking powder or baking soda by â…“. That should be enough to avoid the chemical reaction.
Variations
- Try filling these with vegan chocolate buttercream frosting
- Try adding toasted coconut flakes to the batter
- You can skip the filling and pressing a piece of chocolate bar into the top while these are still warm from the oven
Storage
Store these do si dos in an airtight container. They should stay fresh for about 4 days.
More Nut Free Cookie Recipes
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Recipe
Nut Free Do Si Do Cookies (Gluten Free, Vegan).
Creamy sunbutter filling is sandwiched between delicious oat cookies to make these nut free do si dos. You will love this flavorful, allergy friendly cookie recipe!
Ingredients
For the cookies:
- 1 ½ cups certified gluten free rolled oats
- ½ cup vegan buttery spread
- ¾ cup light brown sugar
- 2 Tablespoons unsweetened applesauce
- ¼ cup sunbutter
- ¾ cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
For the filling:
- 3 Tablespoons vegan buttery spread
- â…“ cup sunbutter
- 1 ¾ cup powdered sugar
- 3 Tablespoons water or non-dairy milk
Instructions
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Place the rolled oats in a food processor, and process them until they are a coarse flour. Set aside. (You can process them as fine as you like, but I prefer a little bit of texture for these cookies).
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Put the vegan buttery spread, brown sugar, applesauce, and sunbutter in a mixing bowl, and mix on medium speed until combined.
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Add the gluten free flour blend, oat flour, salt, baking soda, and baking powder to the bowl. Mix on low speed until the dough comes together.
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Refrigerate the cookie dough for one hour.
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Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
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Scoop out tablespoons of dough, and roll into balls. Flatten with your hands. Leave about an inch between cookies on the cookie sheet. I was able to fit 15 cookies on a half sheet pan.
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Bake at 350 degrees F for about 11-13 minutes.
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Allow the cookies to cool fully on the cookie sheet. Repeat steps 6-7 with the remaining dough.
Make the filling:
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Put the vegan buttery spread and sunbutter into a mixing bowl, and mix until smooth.
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Add the powdered sugar and 2 Tablespoons water. Beat on high speed, adding more water as needed, until it is smooth and spreadable. If the filling seems thin, add more powdered sugar.
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Frost half of the cooled cookies, and place the other half of the cookies on top to create sandwiches. You could also just put a thin layer of frosting on each cookie instead of making sandwiches if you prefer. Enjoy!
Recipe Notes
Nutrition facts are for one cookie sandwich with filling. This recipe makes about 15 cookie sandwiches.
Store leftovers in an airtight container. They should stay fresh for about 4 days.
You can use Wowbutter, or another seed or nut butter if you prefer. Just substitute an equal amount.
Darryl
These were a favorite with my kids!