The Best Gluten Free Oreo Recipe

July 16, 2012 4:35 PM EDT | By Anthony Smith
Gluten-free Oreos! (Photo: Creative Commons)

Too frequently do I write love letters to the Oreo cookie, the most perfect mass-produced foodstuff in all of existence, that always highlight the fact that the chocolate-and-creme delectable contains no animal by-products. It's quite the bragging right. So many transitional vegans I know make their way into their new lifestyle with their hands buried in a blue bag of Oreo cookies.

Sure, they're vegan, but they're sure-as-heck not gluten-free.

So when it comes to a gluten-free sandwich cookie, you have some options. You can either go for Newman-O's Wheat Free Dairy Free cookies, which are really very good, or you can bake your own with this even-better recipe. One bite, and you'll never buy a cookie that comes in a package ever again.

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So preheat your oven to 350 and follow these steps.

1. Prepare your dry dough.

When it comes to a gluten-free baked good, dough is absolutely everything. For this cookie, whisk together 3/4 cup of rice flour, 3/4 cup of tapioca flour, 1 teaspoon of xanthan gum, 2 teaspoons of egg replacer, 2/3 cup of cocoa, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. This is going to give you a dough that resembles the Oreo just about perfectly, has a deep and chocolatey flavor, and proves nice and moist.

Set this mix aside.

2. Prepare the wet stuff.

Cream together 3/4 cup of softened butter and 1 cup of white sugar until it's nice and light. Then add one teaspoon of vanilla extract and one egg and beat it well.

3. Combine the wet and the dry.

Add one-third of the dry ingredients at a time. If the dough gets too dry, add milk. Roll the dough into two cylinders and chill for twenty minutes.

4. Shape the cookies.

Flatten the dough and cut cookie shapes out of them. Bake them on an un-greased cookie sheet for ten minutes.

5. Make the Oreo cream filling.

While that's happening, combine 2 cups confectioners' sugar, 3 tablespoons of shortening, 1/4 teaspoon of vanilla extract, and 2 tablespoons of hot water.

6. Assemble your cookie.

I think this part goes without saying, but you're going to want to grab one cookie, spread some of the cream filling on top of it, then put the other cookie on top.

Serve just about immediately. Enjoy!

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