Truth be told.. If you were to ask me to name all of the different types of girl scout cookies a few weeks ago, I would be lucky if I could have named four. I was always a picky eater growing up (still am today) and wouldn’t even think twice about eating a cookie without chocolate.

It wasn’t until a few years ago that I started to LOVE peanut butter (must be a gym rat thing?? Anyone else??). I became so obsessed with trying new flavors of peanut butter that I followed all the trendy brands on social media and even went to multiple supplement stores and websites to try new kinds. Now that I share a deep love for peanut butter and nut butters of all kind, I can say that these cookies are a MUST for any peanut butter aficionado out there like me. 

Soft and chewy peanut butter cookies with a creamy peanut butter filling. Not to mention these are gluten free, low sugar, and have 5g protein per cookie!! I can guarantee that these will be a recipe you will want to make again and again.

Gluten Free Do-Si-Dos
Serves 28
Gluten free, low sugar, high protein "Do-Si-Dos"!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Cookie Ingredients
  1. 6 tbsp (60g) gluten free flour
  2. 1/2 cup (40g) gluten free rolled oats
  3. 1/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 scoop Syntrax peanut butter cookie matrix protein
  7. 2 tbsp (12g) PB fit
  8. 1/2 cup (112g) melted coconut oil
  9. 1/4 cup (64g) peanut butter
  10. 1 egg
  11. 1/4 cup (48g) granulated swerve sweetener
  12. 1/4 cup (48g) brown sugar
Peanut Butter Filling Ingredients
  1. 1/4 cup (64g) peanut butter
  2. 5 tbsp (60g) PB fit
  3. 1/2 scoop Syntrax peanut butter cookie matrix protein
  4. 2 tbsp (18g) confectioner’s swerve sweetener
  5. 1/2 cup unsweetened almond milk
  1. Combine all dry ingredients together in large bowl. Mix together melted coconut oil, peanut butter, egg and sugar in separate bowl then combine with dry ingredients.
  2. Using a small cookie scoop, scoop dough onto baking sheet lined with parchment paper or silicone baking mat. Cookies should be about 1/2 tbsp big.
  3. Place baking sheet in freezer for about 5 minutes, until dough is firm. This will help prevent cookies from spreading while they bake.
  4. Bake cookies for 8-10 minutes.
  5. Allow cookies to cool for 1-2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all filling ingredients in small bowl.
  7. Placing peanut butter filling in ziploc bag and cut the tip off.
  8. Spread filling onto half of the cookies, and top with remaining cookies.
  9. Store in fridge for up to one week.
  1. Makes 14 sandwich cookies
Macros per Cookie
  1. 108 calories
  2. 6.5g fat
  3. 8g carbs
  4. 5.4g protein
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