Who doesn't love girl scout cookies? Especially when they are Gluten & Grain Free!
I have been working my way through each of my favorite recipes. Being the perfectionist that I am- I feel confident in saying you will be thrilled with the results of each of my recipes. These Do-si-dos remind me of nutter butters. They are crunchy and have just the perfect amount of peanut butter flavor.
Along with this new recipe you might like to try:
- Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)
- Thin Mints. (Grain/Gluten/Dairy/Egg/Soy Free)
- Grain Free Tagalong Cookies. (Gluten/Starch/Dairy/Egg/Soy Free with directions to make Sugar Free).
- 2 Sugar Free Shortbread Cookie Recipes. (Gluten/Grain/Egg/Dairy Free with a Paleo option)
Before we get started I have a few substitution notes for you:
- Instead of blanched almond flour feel free to use another homemade nut or seed flour.
- To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are not going to turn out as good.
- Sunflower Seed flour has the tendency to turn green if baked with too much baking powder. I have not tested it in this recipe to know if it works without turning green.
- Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
- For this recipe you will need to make your powdered palm sugar by placing the sugar into a coffee grinder or blender until it becomes powdery. If you don't have coconut palm sugar on hand another good option would be Sucanat. The goal here is to gain a brown sugar flavor.
- The Eggs can not be removed from the recipe. They are essential to gaining the very specific texture of these cookies. I tried many times over to make them without and it was a lost cause. If eggs are a problem for you- you might try one of my other girl scout recipes instead as they are all egg free.
- Need to avoid Peanut Butter? Use another nut or seed butter of choice. (again be cautious of sunflower seed butter as it may turn green)
- I used Quinoa Flakes as my grain free replacement for gluten free oats. I buy my flakes here. If you don't have a problem with grains - gluten free oats may work well in this recipe instead. The quinoa flakes and oats are optional to this recipe.
- 1 1/2 packed cups Blanched Almond Flour
- 1/2 Cup Starch (Tapioca or Potato Starch)
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Salt
- 3/4 cup powdered Palm Sugar (See directions how to make in substitution notes above)
- 1 Tablespoon of Vanilla Extract
- 3/4 cup Unsweetened Peanut Butter (or other nut/seed butter of choice)
- 2 Large Eggs
- 3/4 Cup of Quinoa Flakes (optional)
- 3/4 Cup Unsweetened Peanut Butter (or other nut/seed butter of choice)
- 4 1/2 Tablespoons of room temperature butter (Or Earth Balance for dairy free)
- 3/4 Cup Powdered Coconut Palm Sugar
- Pinch of salt.
- Preheat oven to 325 degrees. Line two large cookies sheets with parchment paper.
- In a bowl (preferably using a stand mixer) Mix the Almond Flour, Starch, Baking Powder, Salt, Powdered Palm Sugar together. Add the remaining cookie ingredients. You should end up with a thick dough.
- Roll the dough out between two sheets of parchment paper until its 1/4 inch thick. Using a small round cookie or biscuit cutter cut roughly 50 cookies. (My cookies are 2 inches wide) Place cookies on the two baking sheets. Cut a hole in the center of each cookie (I used the tip of a bamboo skewer, but a fork prong would also work).
- Bake cookies 15 minutes. Alternate the trays halfway through the cooking time. Remove from oven and allow to cool until crisp.
- Make the peanut butter filling: In a small bowl combine all the ingredients and stir with a spoon (or mixer). Place the filling into a pastry bag (or use a plastic bag and cut off one of the corners). Pipe 1 1/2- 2 teaspoons of filling onto half of the cookies. Sandwich each cookie.
Store at room temp in a sealed bag or container or freeze. These cookies will stay good for a good week or two at room temp.