Where do I begin? This gluten free oreos style cookies recipe was definitely a challenge to develop. However, it was absolutely worth the time! Through trial and error of different amounts of ingredients, omitting ingredients, trying several baking times and temperatures, and different styles of chilling the dough, it resulted in great cookie. In the tips section below I provide different baking times and different dough thicknesses so that you may bake them to your preference. I hope you, your friends, and family enjoy these, as much as my husband and I have enjoyed testing all of the different varieties. It’s great to know you that you we can have gluten free oreos, and without any artificial ingredients!
A gluten free oreos style cookie recipe baked to the correct tenderness and filled with a creamy frosting you'd be proud to serve gluten eating friends.
Ingredients:
Instructions:
Tips
If refrigerating for longer than 1 hour, wrap in plastic wrap.
The brand of dutch processed cocoa powder I usually use is Rodelle which is not organic (that I know of). If you cannot find an organic brand and wish to use something similar, Dagoba brand of organic cocoa powder suggests adding 1/8 teaspoon baking soda to every 3 tablespoons of their cacao powder. I haven't tried this, though.
Some of you may have read elsewhere that you can use powdered sugar to dust cookie dough. If you use it as it will make the cookies crisper.
For those who are egg intolerant, note that the egg yolks in this recipe are used for both moisture and as a binder. If you exclude them try replacing them with a little bit more xanthan or guar gum (1/4 teaspoon?) and 1 1/2 tablespoons of butter.
Chilling the batter: Note that times will vary as freezer temperatures vary. Even individual freezers vary in temperature depending up contents.
Trader Joe's carries an organic powdered sugar made from evaporated cane juice and tapioca starch vs. cornstarch.
For a softer cookie inside roll out to 1/4-inch thick and bake for 15 minutes at 350°F. For a crispier cookie roll out to 1/8-inch thick and bake for 25 minutes at 320°F.
Do not refrigerate dough once you cut the cookies out. This will prevent them from rising and expanding.
Do not pipe the filling, as it is very thick. Do not thin batter. As it reaches room temperature it will thin.
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Hi Carla,
I am making them right now, but I am confused about the comment you have : "Do not refrigerate dough immediately before baking cookies. This will prevent them from rising and expanding...."
I thought the recipe says to put it in the fridge and then take out and bake...
Hi Fada,
What I meant by not refrigerating the dough immediately before baking, is to not refrigerate the dough after cutting the cookies out. I have reworded this to clarify it. I hope this helps and you enjoy this recipe.
Carla
I went fully sugar free with this. Using powdered xylitol and liquid stevia for the filling. Also used palm sugar and stevia in the raw for the dough. Absolutely perfect!
hey Carla!
when trying to add the oreo recipe to my ziplist, i added a cole slaw recipe. i'd love to link this up - it looks incredible!
Hi Jenn,
Thanks for letting me know. I had problems with this recipe, but thought it was all fixed now. You may have tried it adding it prior to me fixing it. The noted on your comment is near the time I fixed it. If you are still having problems, first try clearing your cache. If you do not know how to do this, here is a link which explains how to do so in several different browsers: http://clearyourcache.com/. If you continue to have trouble please let me know and I will add the recipe all over again.
Carla
I can't pull up the oreo cookie recipe, when I click on it it brings up a cole slaw recipe? Any suggestions? I have tried pulling it up through different routes but always get cole slaw!
i wasn't able to pull up the bisquick recipe. it showed the picture, but not the recipe. Can you help me out?
I want to try the pumpernick bread recipe. I believe the cheese crackers, I need to use millet flour instead of the rice flour.
Oreo cookie recipe, I will make for a cookie when I need something chocolate. I don't do chocolate.
Thank you for the recipes!
Bev
Bev,
From your other comment, I see that you found the bisquick recipe. Sorry about that. In my newsletter, there are always two to three ways to get to a recipe. In today's newsletter, there are two. You can click on the photo (however I linked to the image in error on the bisquick recipe), or click on the underlined title. (Just so you know next time.) I'm just glad you were able to find it.
You are very welcome for the recipes.
Enjoy!
Carla