Do-si-do Inspired Cookies

Who doesn’t love Girl Scout cookies? My favorites are the Tagalongs and Do-si-dos. What I don’t love is all the junk that they put into those cookies. As usual, I was left with not choice but to make my own. To say these cookies were a labor of love is an understatement. I have baked batches of these cookies everyday, trying to match that addictive flavor. After countless batches, I finally nailed it! While I can’t say these have less fat, I can say that they don’t have any fake junk. And, in my book that’s a success.

Another key part of this cookie was the fresh peanut butter I used. You can get freshly ground peanut butter at any Whole Foods, which is what I used to buy. But being on a tight budget, spending $5.99 per pound on peanut butter isn’t really an option. So, I’m making my own. And it’s delicious!

I must give a BIG thanks to my wonderful taste testers: my husband, my sister, brother in-law, and the plumber. Yes, you read that correctly. What can I say, Michael makes friends quickly. In addition to fixing our sink, he actually gave me some very useful feedback. I really appreciate all the cookies you ate. I’m sure it was very hard on all of you. 🙂

For the Cookies:
Ingredients:
1¹/₂ cup white whole wheat flour
¹/₈ tsp baking powder
1 cup rolled oats, roughly chopped
¹/₂ cup sucanat
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp pure vanilla extract
¹/₄ cup almond milk
15 tbsp peanut butter (amount will vary depending on how big or small you make the cookies)

Directions:

1. Preheat the oven to 325^o
2. Give the rolled oats a few pulses in the food processor. Transfer the oats to a bowl and mix in the flour and baking powder.
3. In a mixer fitted with the paddle attachment, mix the sucanat, vanilla, maple syrup and coconut oil on a low setting until you form a creamy mixture.
4. On the low setting, add the flour and oat mixture.
5. With the mixer running, slowly pour in the almond milk.
6. Line two baking sheets with parchment paper. Roll a tablespoon size of the batter in your hands to form a ball.
7. Place the ball on the baking sheet and flatten with your palm. Repeat with remaining batter.
8. Bake for 20 minutes, rotating the baking sheets 180^o half way through.
9. Cool the cookies on a rack. Once cooled, pair the cookies based on size and spread 1 tablespoon of peanut butter on one cookie and press the other cookie into a sandwich.

For the Peanut Butter:
Ingredients:
1 lb roasted and unsalted peanuts
2 tbsp maple syrup
3-4 tbsp peanut oil

Directions:

1. Add the peanuts to a food processor fitted with an S blade and begin to process.
2. Add the maple syrup and peanut oil through the feed tube and process until a paste is formed.
3. Store in a sealed container in the refrigerator.

As always, enjoy!

Tags: dessert, girl scout cookies, peanut butter, rolled oats, tagalongs and do si dos, white whole wheat flour, whole wheat flour