Friday, March 2, 2012

Gluten Free Oreo Cookie Recipe

If you are gluten free and loved Oreos before, you might miss Oreos as much as I do. I'll admit that a homemade Oreo isn't quite a match for a real Oreo, but you know what? They do the trick, especially when you make Oreo cake with them!

But before you can make the Oreo cake, you need to make the Oreo cookies! I won't go into the cake recipe in this post, we'll focus on making the cookies this time.
 If you have a variety of flours on hand, you might like to try this recipe from The Gluten Free Girl. It calls for sweet rice flour and teff flour, both of which I don't have.

Or, just use this recipe. I recommend using dark cocoa. You can use normal cocoa, but if you want it to taste like a real oreo, you're going to need dark! Our Walmart carries Hershey's dark cocoa, and it's really not very expensive!

Gluten Free Oreo Cookie Recipe:


1 1/4 cups gluten free flour mix
1 tsp guar or xanthum gum
1/2 cup unsweetened baking cocoa (dark)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter
1 large egg
Milk for thinning out if necessary

 For the filling:
1/2 cup shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preheat oven to 375ยบ F and grease a couple of cookie sheets.
In a medium bowl, combine flour mix, gum, cocoa, baking soda, baking powder, and salt.

Combine the sugar and butter until fluffy. Add egg to butter mixture.

Add dry ingredients to butter mixture in 1/4 increments blending well with a spoon. If the dough is too thick, add a little milk. You want the dough to be thick enough to roll into balls, but it needs to be fairly sticky.
Roll your dough into small balls and place on cookie sheets. How big is up to you. I did mine about 1/2 an inch. You might need to wet your hands to keep the dough from sticking to you.

Dip the bottom of a glass in flour, and press the balls of dough flat. Keep dipping your glass in flour to keep the dough from sticking.

Bake for 9 to 12 minutes. Allow to cool for about 5 minutes in the pans, and then move to cooling racks.

Make the filling by combining shortening, confectioners’ sugar, and vanilla. If it's too thick thin out with water. You want a nice paste.

When the cookies are cooled, swipe some filling on the bottom of a cookie with a butter knife, and place another cookie on top to make a sandwich.

You're cookies are done. Enjoy!

1 comment:

Anonymous said...

Fantastic recipe. My friend is gluten intolerant and he thought these were the best things he ever ate, even recalling his gluten days.

I found it took a fair bit of milk but I had to also use an egg substitute.