Peanut Butter-Oat Sandwich Cookies (Do-Si-Dos)
Peanut Butter-Oat SanDwich Cookies (DO-SI-DOS)
gluten-free ≈ dairy-free
MAKES 24
Prep Time 15 minutes plus chilling
Cook Time 10 minutes
INGREDIENTS
2 cups blanched almond flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups non-hydrogenated vegetable shortening, at room temperature
1½ cups creamy peanut butter
1½ cups packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1½ cups gluten-free quick-cooking oats
1 cup confectioners’ sugar
DIRECTIONS
1. In a medium bowl, whisk together the almond flour, baking soda, baking powder and salt.
2. In a large bowl and using an electric mixer on medium speed beat together ½ cup of the shortening, 1 cup of the peanut butter and the brown sugar until light and fluffy. Add the eggs and vanilla; beat until combined. Gradually add the flour mixture to the shortening mixture; beat until just combined. Mix in the oats until combined. Form the dough into a ball and cover with plastic wrap; refrigerate for about 30 minutes.
3. Preheat the oven to 350°F and line a baking sheet with parchment paper. Drop teaspoon-size balls of dough onto the baking sheet about 2 inches apart and bake until golden, about 10 minutes. Let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
4. In a medium bowl and using an electric mixer, beat together the remaining 1 cup shortening, ½ cup peanut butter and the confectioners’ sugar. Using a resealable plastic bag with 1 corner snipped off, pipe the filling onto half of the cooled cookies. Top with the remaining cookies to make sandwiches.
QUICK RECIPE SWAP
non-hydrogenated vegetable shortening → unsalted butter
