Healthier do-si-do cookies made with nut butter, and almond flour naturally sweetened with maple syrup. Dip in melted dark chocolate!
Hi, friends!
How is your new year treating you so far?
Honestly, I’m still struggling to accept that it’s already over a week into January in a new decade!
I mean, how did we get here?!
Over the holidays I took a long break from recipe creation and focused on friends, family, and fun.
It’s the first “real” break I’ve taken from posting on the blog in three years!
I also took the time to do a lot of behind the scenes re-org for Flora & Vino.
For example, I made a giant excel doc categorizing all of my recipe ideas for 2020– starting with sandwich cookies.
I thought we could kick off the decade with these Chocolate Dipped Vegan Do-Si-Dos.
These nutty compact cookies have a decadent chocolate finish that you can assemble with 10 ingredients!
What You Need to Make Chocolate Dipped Vegan Do-Si-Dos
Did you eat Do-Si-Do girl scout cookies growing up?
They’re a classic– peanut butter sandwich cookie goals.
So why don’t we make them vegan, gluten-free, grain-free, refined sugar free, and oil-free?
First, we start with a vegan and gluten-free peanut butter cookie.
Here’s what you need:
- super-fine almond flour
- cinnamon
- baking powder
- Himalayan sea salt
- pure maple syrup
- roasted cashew or peanut butter
- Gluten-Free Old-Fashioned Rolled Oats
How to Make Chocolate Dipped Vegan Do-Si-Dos
I used peanut butter in mine, but cashew butter works well for a peanut-free version.
You want the cookies to be fairly flat, so my trick is to flatten them twice.
Flatten then once with your hands before baking and then flatten them again with a spatula or measuring cup once they’re hot out of the oven.
The cookies will cool into a compact peanut butter cookie sturdy enough to form a cookie sandwich.
How to Make Do-Si-Do Filling
For the filling, use a a mix of nut butter and almond milk lightly sweetened with maple syrup.
Here’s what you need:
- unsweetened almond milk
- roasted cashew or peanut butter
- pure maple syrup
Mix everything up in a bowl until its smooth and spreadable and slightly sweet.
Add more almond milk for thinner spread and more nut butter to thicken things up.
Spread the nut butter in a thick layer on the brown underneath side of your cookies and then top with another cookie to form a sandwich!
Notes on Chocolate
If you thought we were done, think again.
What’s better than a nutty vegan and gluten-free sandwich cookie?
Dip ’em in chocolate.
I used melted Hu Kitchen Salty Dark Chocolate as the one ingredient melty finish to these bites.
Melt the chocolate on the stovetop then transfer to a bowl for easier dipping.
Place the sandwich cookies back on the parchment paper to cool.
At this point, I recommend popping them in the refrigerator or freezer so the chocolate sets up faster!
How to Serve Chocolate Dipped Vegan Do-Si-Dos
Make these Chocolate Dipped Vegan Do-Si-Dos whenever you’re craving a cookie sandwich.
Try dunking them in a tall glass of almond milk or serving with tea or coffee.
If you don’t want to add the chocolate you can stop after the last step and serve as simple peanut butter sandwich cookies!
Stuck with leftover peanut butter filling?
Try spreading it on toast, pancakes, waffles in oatmeal, or on ice cream.
The cookies store well in the freezer, so try baking a bunch then and freeze for long term storage.
Enjoy!
More Vegan Girl Scout Cookies
I Want to Hear From You
If you make this Chocolate Dipped Vegan Do-Si-Dos recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Chocolate Dipped Vegan Do-Si-Dos
- Total Time: 55 minutes
- Yield: 10-12 sandwich cookies
Description
Healthier do-si-do cookies made with nut butter, and almond flour naturally sweetened with maple syrup. Dip in melted dark chocolate!
Ingredients
Vegan Do-Si-Dos
- 1 cups super-fine almond flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- pinch Himalayan sea salt
- 1/2 cup pure maple syrup
- 1 cup roasted cashew or peanut butter
- 1 cup Gluten Free Old Fashioned Rolled Oats
Peanut Butter Filling
- 2–4 TBSP unsweetened almond milk
- 1/2 cup roasted cashew or peanut butter
- 2 TBSP pure maple syrup
Chocolate Dip
- 8 oz. Hu Kitchen Salty Dark Chocolate
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add the almond flour, cinnamon, baking powder, and salt to a medium bowl, and toss to combine.
- Next, add in the cashew butter or peanut butter and maple syrup, and mix until combined.
- Add the oats and mix well.
- Transfer cookie dough bowl to the fridge for 10 minutes to firm up.
- After 10 minutes, remove the dough from the fridge and spoon tablespoon-sized scoops of dough onto the prepared baking sheet. Use the back of a measuring cup or your hands to very slightly flatten your cookies. Stick the baking sheet in the freezer for 10 minutes.
- After 10 minutes, remove the cookies from the freezer and place directly in the oven. Bake for 9-10 minutes, or until golden brown underneath and around the edges.
- After removing them from the oven, allow the cookies to cool on the baking sheet for 5 minutes, then smash again with the back of a measuring cup to make them even more compact. Transfer the cookies to a cooling rack to continue cooling.
- While your cookies are cooling, make the filling. Combine the almond milk, cashew or peanut butter, and maple syrup in a bowl. Whisk well to combine. It should be thick but spreadable. If it’s too thin, add more peanut butter. If it’s too thick, add more almond milk.
- When the cookies are cool to the touch, spread the peanut butter mixture on top of half the cookies. Use a remaining un-frosted cookie and press down to create the sandwich.
- After your sandwich cookies are all assembled, melt the chocolate. Add the chocolate to a small saucepan over low heat until fully melted, stirring often to avoid burning. Transfer the chocolate to a small heat-safe bowl. Carefully dip each sandwich cookie into the chocolate and transfer back to the parchment lined baking sheet to set. Transfer baking sheet to the fridge or freezer for quicker results.
- Enjoy! Store leftover cookies in the fridge and freeze for longterm storage.
Notes
Recipe adapted from Fooduzzi
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Can this recipe be made with oat four?
Hi Sara!
Do you mean replacing the almond flour with oat flour? I’ve never tried this so I can’t day for sure, but it’s worth a shot! Let me know how it works if you try it.
XOXO Lauren