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 loved 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.
Can I make these with something besides sunbutter?
Sure, any seed or nut butter should work just fine! 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.
Will these cookies turn green from the sunflower butter?
No, these cookies don’t turn green. 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. 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, 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.
This delicious, hearty, sunbutter oat cookie dough is versatile. If you want to try a variation, try:
- filling these with vegan chocolate buttercream frosting
- adding toasted coconut flakes to the batter
- skipping the filling and pressing a piece of chocolate bar into the top while these are still warm from the oven
If you make these cookies or any of my recipes, please share on Instagram, and tag me @prettybeeblog. I love to see your creations!
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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!
For the cookies:
For the filling:
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).
Put the vegan buttery spread, brown sugar, applesauce, and sunbutter in a mixing bowl, and mix on medium speed until combined.
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.
Refrigerate the cookie dough for one hour.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
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.
Bake at 350 degrees F for about 11-13 minutes.
Allow the cookies to cool fully on the cookie sheet. Repeat steps 6-7 with the remaining dough.
Make the filling:
Put the vegan buttery spread and sunbutter into a mixing bowl, and mix until smooth.
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.
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!
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.