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nut free gluten free do si do cookies

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!

Course Dessert
Cuisine American, gluten free, Nut free, vegan.
Keyword homemade girl scout cookies
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 15
Calories 267 kcal


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
  • cup sunbutter
  • 1 ¾ cup powdered sugar
  • 3 Tablespoons water or non-dairy milk


  1. 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).

  2. Put the vegan buttery spread, brown sugar, applesauce, and sunbutter in a mixing bowl, and mix on medium speed until combined.

  3. 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.

  4. Refrigerate the cookie dough for one hour.

  5. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

  6. 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.

  7. Bake at 350 degrees F for about 11-13 minutes.

  8. Allow the cookies to cool fully on the cookie sheet. Repeat steps 6-7 with the remaining dough.

Make the filling:

  1. Put the vegan buttery spread and sunbutter into a mixing bowl, and mix until smooth.

  2. 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.

  3. 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.

Nutrition Facts
Nut Free Do Si Do Cookies (Gluten Free, Vegan).
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 185mg8%
Potassium 63mg2%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.