Community Pick
Gluten Free Oreo Cookies
"What's your favorite way to eat an oreo cookie? Some of us Celiac's may have forgotten our favourite way ... or tried really hard to forget oreo cookies even exsisted. Well forget no more, you will never have another craving for an oreo cookie. These taste exactly like the real wheat containing oreo cookie. Split these cookies apart and lick the frosting from each side, or dip them in milk, they are so similar! Slip these cookies into your children's lunches for a real treat. They won't feel different from the other kids eating these, infact the other children will definetly be envious of them for once! Note: If you have a cookie stamp, press onto sliced cookies before baking to give a more authentic look to the cookies."
photo by Yankiwi
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
45 filled cookies
- Serves:
- 45
ingredients
-
Dough
- 3⁄4 cup rice flour
- 3⁄4 cup tapioca flour
- 3⁄4 cup cornstarch
- 1 teaspoon xanthan gum
- 2 teaspoons egg substitute
- 2⁄3 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 -2 teaspoon milk
-
Filling
- 2 cups confectioners' sugar
- 3 tablespoons shortening
- 1⁄4 teaspoon vanilla
- 2 tablespoons hot water
directions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
- Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
- Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
- Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
- Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
- For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
Questions & Replies
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Reviews
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I want to update my review. We have made these several times now. Recently I had to stop eating corn and dairy because my 4 month old infant is sensitive to them and I am nursing. So...for the cornstarch I substituted equal parts tapioca flour and arrowroot. I used Spectrum shortening in place of butter, and almond milk in place of milk. Worked out just fine. You will need to add a bit more milk than listed if you do this however. Another thing I discovered...I was going to use my cookie press for these but the dough was too thick HOWEVER...I did find that you good put a mishapen log of doughin the cookie press and press the dough down toward to die and then just remove the whole log. What you end up with is a perfectly round dough log and better looking cookies...more uniform. I sliced them up and put a piece of parchment over each cookie and then presed the bottom of a juice glass over the top to flatten them out a bit. They look much nicer this way:) My 3 year old helped make these with me. They were really easy. His comments about the dough.. "That looks like mud mommy. It's really good". They ARE really good. The only thing I will change next time is to double the filling. We ran out before filling all the cookies. -
These are terrific! Modifications I made: ~ 2 tsp. ground flax seed for egg substitute ~ I was out of vanilla, so I left it out. ~ did not add milk. I simply rolled small portions into a ball and smashed them to about 1/8 inch with the bottom of a glass. Perfect! I look forward to adapting this recipe, minus the cocoa, for sugar cookies during the holidays! Thanks! -
These are great and really easy to make. Everything turned out just the right consistency. I used ground flax seed for the egg substitute and lowfat canola spread instead of butter. Thanks a lot for posting. -
I rarely write reviews for recipes I make. I am usually dissuaded by "registering" and the 2 minutes of effort that takes. That being said, I baked, I ate, I registered. Worth every second. Since going gluten-free, I'd forgotten how much I missed my double stuf friends until I discovered this recipe and the delicious results. I followed the recipe almost exactly (I had no egg substitute so I just threw in an extra egg white to the wet ingredients) and it turned out wonderfully. Highly recommended. I know Xanthan gum is expensive, but it's worth the investment. -
Son loved it! We used all rice flour and egg replacer... worked great... it was a bit hard to work with and I have an issue with the 1/8 cutting... LOL... I will have to work on that... But they were very very good!!!
see 16 more reviews
Tweaks
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I want to update my review. We have made these several times now. Recently I had to stop eating corn and dairy because my 4 month old infant is sensitive to them and I am nursing. So...for the cornstarch I substituted equal parts tapioca flour and arrowroot. I used Spectrum shortening in place of butter, and almond milk in place of milk. Worked out just fine. You will need to add a bit more milk than listed if you do this however. Another thing I discovered...I was going to use my cookie press for these but the dough was too thick HOWEVER...I did find that you good put a mishapen log of doughin the cookie press and press the dough down toward to die and then just remove the whole log. What you end up with is a perfectly round dough log and better looking cookies...more uniform. I sliced them up and put a piece of parchment over each cookie and then presed the bottom of a juice glass over the top to flatten them out a bit. They look much nicer this way:) My 3 year old helped make these with me. They were really easy. His comments about the dough.. "That looks like mud mommy. It's really good". They ARE really good. The only thing I will change next time is to double the filling. We ran out before filling all the cookies.
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They taste great! I subbed coconut oil for the butter and shortening, brown rice flour for the white and ground gluten free oats for the cornstarch. Next time I would use the brown rice flour or the oats but not both as they are a little dry but the taste is perfect. Thanks for posting!
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Excellent! We have tried the gluten free oreo type cookies from the store and weren't impressed at all, but these are delicious and less expensive, too! I used two teaspoons of ground flax seeds for the 2 teaspoons of egg substitute, I used turbinado sugar for the white sugar, and I used non-hydrogenated, organic coconut oil for the shortening. We will definitely be making these again! (My husband recommends making a slighter larger batch of filling, as he likes to sort of double-stuff them!)
RECIPE SUBMITTED BY
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My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies.
I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen.
All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers!
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