Meaningful Eats
Gluten-Free Oreos {Easy Homemade}
15 cookie sandwiches
These gluten-free oreos are made of soft, mini chocolate cookies sandwiched around vanilla creme filling. They’re an irresistible homemade version of everyone’s favorite cookie!This recipe has the option for a cream cheese frosting filling or a classic shortening-based filling. The cookies are easy to make and perfectly chocolatey. These cookies aren’t cakey like a whoopie pie, but they are also not as crispy as store-bought oreos.
Ingredients
For the Chocolate Cookies:
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 10 tablespoons butter softened to room temperature
- 1 large egg
For the Filling:
- 1/2 cup butter 1 stick, softened to room temperature
- 8 oz cream cheese softened to room temperature (or vegetable shortening for a more classic filling)
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
Make the Cookies:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl (or the bowl of a stand mixer) add the sugar and butter. Mix with an electric mixer for 1-2 minutes until creamed. Add the egg and mix for another 1-2 minutes, scraping down the sides.
- Add the dry ingredients in 3 additions, mixing after each addition. Mix the dough until completely combined. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory. If you chill the dough for longer, let it come to room temperature for 15 minutes before scooping.
- Preheat the oven to 375F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Using a 1/2 tablespoon or teaspoon measure, scoop out 1-2 teaspoon size balls of dough. Roll into a ball and place on the lined baking sheet. Flatten the dough balls slightly.
- Bake for 6 minutes for soft cookies or up to 8 minutes for crisper cookies. Let cool for 5 minutes then transfer to a wire cooling rack to cool completely.
Make the Filling:
- Mix the cream cheese, butter and vanilla at medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.
- Add the vanilla and powdered sugar and beat on low speed for 10-15 seconds, then increase the speed to medium-high and whip for 1-2 minutes until fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, (or a ziploc with a hole cut at the end) pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, 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 with the remaining cookies. Enjoy!
Notes
Ingredient Notes
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Cocoa Powder: You can use any kind of cocoa powder for these cookies. I usually use Hershey’s. Dutch process cocoa will add an even richer chocolate flavor to these cookies.
- Butter: I usually use salted butter in all of my baked goods.
- After you mix the dough altogether it’s important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
- I use the 1/2 tablespoon from this set of gold magnetic measuring spoons to scoop the cookies.
- If you want softer oreos, bake the cookies for 6 minutes. If you’re wanting a crisper cookie bake the cookies for 8-9 minutes.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 92mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 204IU | Calcium: 15mg | Iron: 1mg