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Stack of three homemade do-si-do cookies.
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4.79 from 32 votes

Do-Si-Dos (Peanut butter Sandwich Cookies

These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookie
Cuisine: American
Keyword: do-si-dos
Servings: 13
Calories: 101kcal

Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup coconut sugar
  • 1 egg whisked
  • 1 teaspoon vanilla extract
  • 1/4 cup old fashioned rolled oats
  • 1 Tablespoon oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Peanut Butter Filling
  • 1/3 cup natural peanut butter
  • 1 1/2 Tablespoons maple syrup
  • 1 1/2 teaspoons oat flour

Instructions

  • Preheat oven: Preheat oven to 375°F.
  • Mix: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine.
  • Scoop and form: Using a 1/2 tablespoon, scoop cookie dough and roll into a ball. Place on an un-greased baking sheet, gently press each cookie down a tiny bit and bake for 8-10 minutes or until the bottoms are lightly browned.
  • Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely. 
  • Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour. 
  • Make sandwich cookies: Once cookies are cool start making the sandwiches. Spread a little of the peanut butter filling on the bottom of one cookie and then gently press the bottom of another cookie on top. Repeat until all cookies are sandwiched. If you happen to have an odd number of cookies, that just means that you can eat one while making these. :) 
  • Enjoy: Once sandwiched, the cookies are ready to serve! 
  • Store: Store leftover cookies in an airtight container at room temp for 3-4 days, in the fridge for 5-7 days or the freezer for 3 months. Cookies are best served right away if you like crisp cookies. They will soften as they age.

Video

Notes

  • Peanut butter: If you have a peanut allergy or don't have it on hand you can use any nut or seed butter of choice.
  • Coconut sugar: I like using natural coconut sugar for these cookies, but if needed you can swap with regular sugar.
  • Egg: I haven't tested this recipe without the egg, but I assume it would work with a flaxseed egg.
  • Oat flour: I haven't tested this recipe with a different flour, so I'm not sure how these cookies would turn out with a substitution. 
  • Maple syrup: You can use any liquid sweetener of choice (i.e. honey, agave, monk fruit maple syrup etc.).

Nutrition

Serving: 1sandwich cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 120mg | Fiber: 1g | Sugar: 8g