Gluten Free Oreo Cookies
Indulge in the nostalgic taste of your favorite childhood treat with these irresistibly delicious *Gluten Free Oreo Cookies*. Perfectly crisp chocolate cookies sandwich a velvety vanilla filling, making for a decadent treat that’s completely gluten-free without sacrificing flavor or texture. This recipe uses gluten-free all-purpose flour and rich cocoa powder to create cookies that are delightfully crunchy on the outside yet perfectly balanced with the creamy, buttery filling. With just 40 minutes from start to finish, these homemade sandwich cookies are as fun to make as they are to eat. Whether you're serving them as a snack, dessert, or a sweet addition to lunchboxes, these gluten-free delights are sure to impress. Plus, they store beautifully, so you can enjoy them for days!
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Ingredients
- 160 grams Gluten-free all-purpose flour
- 50 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter (softened)
- 120 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 180 grams Powdered sugar (for filling)
- 85 grams Unsalted butter (for filling, softened)
- 1 teaspoon Vanilla extract (for filling)
- 1 teaspoon Milk (if needed for filling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Step 4
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough will be slightly sticky but should hold together well.
Step 6
Divide the dough into two equal portions and roll each portion between two sheets of parchment paper to a thickness of about 1/8 inch.
Step 7
Use a round cookie cutter (about 2 inches in diameter) to cut out circles from the dough, then carefully transfer them to the prepared baking sheets using a spatula. Re-roll and cut any scraps as needed.
Step 8
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
While the cookies are cooling, prepare the filling by beating the softened butter, powdered sugar, and vanilla extract in a medium mixing bowl until smooth and creamy. If the filling is too thick to spread, add milk 1 teaspoon at a time until the desired consistency is reached.
Step 10
Once the cookies are completely cool, pipe or spread a small amount of the filling onto the flat side of one cookie. Top with another cookie to form a sandwich, gently pressing them together.
Step 11
Repeat with the remaining cookies and filling.
Step 12
Serve and enjoy your homemade Gluten Free Oreo Cookies! Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 787.1 grams (787.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3421 |
| Total Fat 178.90g | 229% |
| Saturated Fat 109.20g | 546% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 657mg | 219% |
| Sodium 1784mg | 78% |
| Total Carbohydrate 473.40g | 172% |
| Dietary Fiber 22.30g | 80% |
| Total Sugars 298.50g | |
| Protein 22.10g | 44% |
| Vitamin D 113IU | 565% |
| Calcium 157mg | 12% |
| Iron 9mg | 51% |
| Potassium 895mg | 19% |
Source of Calories