Gluten-Free Pirate Cookies
As with many of the cookies in my gluten-free cookbooks ("Beyond Flour", "Beyond Flour 2", and "More Than Poutine", which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material. As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.
The recipe for these cookies began as a craving for an off-the-shelf cookie from back home - Pirate Cookies. My husband had never tried them, so I made a gluten-free version... and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos). Either way, they turned out amazing, and now disappear FAST whenever I make them. I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies. If you prefer a crispy cookie, allow to bake for an extra minute or two.
If you are making these for someone who is gluten-free, be sure that they can handle oats. Also, be sure to only use oat flour that is certified to be gluten-free.
Enjoy these Gluten-Free Oatmeal Peanut Butter Sandwich Cookies!
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
More Gluten-Free Cookie Recipes
Looking for more gluten-free cookie recipes that are as good or BETTER than the full-gluten version? Look no further!
Gluten-Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Salted Caramel Cookies
Gluten-Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten-Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Sugar Cookies for Decorating
Gluten-Free Unicorn Poop Cookies
Peppermint Swirl Meringue Cookies
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Gluten-Free Oatmeal Peanut Butter Sandwich Cookies
- ¾ Cup Gluten-Free Oat Flour
- ¼ Cup Sorghum Flour
- ¼ Cup Coconut Flour
- 1 tsp Xanthan Gum
- ½ tsp Baking Powder
- ½ tsp Salt
- ⅓ Cup Butter Softened
- ⅔ Cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- Corn Starch For Rolling
For Peanut Butter Filling
- ¼ Cup Smooth Peanut Butter
- ½ tsp Vanilla Extract
- Pinch Salt
- 2 Cups Confectioners / Icing / Powdered Sugar
- 2 Tbsp Water
For The Cookies
- Whisk together dry ingredients (except sugar) until well combined, set aside.
- In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in egg, beat well. Add vanilla extract, and mix until well incorporated and smooth.
- Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
- Preheat oven to 350 F (180 C), line baking sheets with parchment paper.
- Generously sprinkle clean work surface with corn starch, roll dough to ⅛″ thick.
- Use cookie cutters to cut out rounds, place cookies 1″ apart on greased baking sheets. For added accuracy, use a fork to gently make a grid pattern on top of half of the cookie rounds, before using drinking straw to punch a small hole in the center of each of those marked rounds.
- Bake cookies for 8-10 minutes, or until bottoms look lightly golden.
- Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before filling, so make your filling now!
- Whip peanut butter until smooth. Add vanilla extract and salt, and mix until incorporated.
- Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.
- Lower mixer speed to lowest setting, and slowly add water. Once incorporated, check for consistency. Add more water or powdered sugar to achieve the consistency you want.
- Spoon prepared filling into a pastry bag. Cut the tip off and pipe about a small amount of filling onto the bottom of one cookie.
- Flip over, top with another cookie. (If you went for the accuracy with a straw, use the cookies with holes in them as the top in each cookie sandwich.)
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.