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Homemade Do-Si-Dos

A.K.A. Peanut butter sandwich cookies.



  • 2 ¼ c all purpose flour
  • 2 tbsp baking soda
  • 1 tbsp baking powder
  • ¼ tsp salt (1/2 tsp if using unsalted butter)
  • 1 ½ c non-dairy butter, room temperature
  • ¾ c chunky peanut butter
  • 1 c brown sugar
  • 1 c sugar
  • Egg Replacer equal to 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ c quick-cooking oats (not instant or regular)


  • 1 ½ c creamy peanut butter, room temperature
  • ½ c non-dairy butter, room temperature
  • ¼ c confectioners’ sugar


  1. Preheat oven to 350F.

  2. Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

  3. In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.

  4. Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).

  5. On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly ¾-in. sized balls), leaving about 2 inches between each to allow for spread.

  6. Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in ½ of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

  7. Once cookies have cooled, make the filling.

  8. In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.

  9. Store in an airtight container.

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