Homemade Gluten-Free Oreo Cookies

by Sonja Stewart on 7 April 2010 9 comments
Photo: Sonja Stewart

Oreos are as American as hot dogs at baseball games and apple pie on the Fourth of July. But if you have gluten allergies in your home, forget about it. That is, unless you have twenty minutes to whip up a recipe that will win over your gluten intolerant kids in no time. Trust me, this recipe is so fantastic, even my gluten-eating friends couldn't tell the difference.

That being said, this recipe is in no way healthy. It is just a great treat for those who can't have wheat. I adapted a recipe from Cupcake Project to make it suitable for my gluten-free dietary needs. This recipe yields 3 dozen cookies.

The Cookie Part

  • 1 1/4 cup gluten-free All-Purpose Flour (3 parts corn starch, 3 parts white rice flour, 2 parts soy flour, 1 part masa flour)
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons butter, room temperature
  • 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, xanthan gum, baking soda and powder, salt, and sugar.

2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. You could use cookie cutters to make perfect “O's,” but the rough edges were yummy, too. Pick your battles.

4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Part

  • 1/4 cup room-temperature butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted powdered sugar (Trust me, sift the sugar if you want the filling to be smooth...I learned the hard way.)
  • 2 teaspoons vanilla extract

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.

2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag, or a plastic bag with the corner cut off.

4. Place another cookie, approximately equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Repeat until all the cookies have been creamed.

5. Side note: Make sure to make an even number of wafers. May sound like common sense to you, but I lack that most days and almost ended up with an extra cookie. It wouldn't have been a tragedy, as I'm sure I would have found use for it in the bottom of my milk jug, but still, just keep an eye on those cookies.

These were such a success, I don't think I can tell you. They taste like the real thing, only better. The filling was sinfully fantastic. There is nothing, absolutely nothing in this world, better than a freshly baked Oreo...unless it also happens to be gluten-free.

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Guest's picture
tbone

could you be my new mom?

all your recipies are awesome. you're kids are lucky :)

Guest's picture
Matt

Thanks so much!

My sister and I love Oreos but last year she found out she was allergic to gluten. Sadly our Oreo dunking, eating, and twirling days were over. But now you saved the day! I`m going to have to make some and put them to the test of dunking and twirling. Now she can actually eat them and I get to beat her at eating them again!

Thanks again love all the recipes,
Matt

Guest's picture
Elaine

Sonja - Can't wait to try the recipe.  May I suggest that you please visit www.gfhomecooking.com for more easy recipes - good old fashion cooking.  Elaine

Guest's picture

Have you ever tried making these without the sugar and trans fats (vegetable shortening)?

Guest's picture
crafty witch

I suspect that a saturated fat is necessary to get the texture right, and since it's an Oreo substitute, it had better be sweet or the kids won't eat it. The point being that you can't just drop the ingredients in question, you need to substitute something that serves the same function.

For the fat, I suppose that doubling up on the butter might work, but it also wouldn't surprise me if it's already been tested and found wanting. Coconut oil might be a workable alternative.

As for the sugar, well, personally I'd use Splenda and/or asesulfame potassium, but someone who's trying to avoid artificial sweeteners is going to have a tougher time. I suppose stevia's a possibility, and I've seen xylitol and maltitol in a local health food store, but I'm not sure of the proportions for substitution.

Sonja Stewart's picture

Nope. Never. No one in my house would eat it. Not that they are anti-health food. But Oreos have to be Oreos. And yes, I gained 5 pounds perfecting this recipe. So there you have it. (Sacrificing for my work.)

Guest's picture
Guest

Those cookies look great. I plan to try it some time, but at the moment I'm looking for a gluten free chocolate pie crust recipe. I've always loved Oreo Cookie Pie crusts, would this recipe work for a pie crust as well?

Sonja Stewart's picture

It should work great for pie crust. I can't imagine you having a problem with it.

Guest's picture
Patty

I just tried it this weekend. I used Pamela's mix, and it came out pretty good.