When I first started a gluten-free diet, there were a few things that I was sure I would never be able to eat again: doughy bagels, gooey cinnamon rolls, and, of course, delicious chocolate-y Oreos. But after a year of baking gluten-free I have learned that a gluten-free diet is not so much a restriction as it is an extra challenge. Anything is truly possible in this diet, all it takes is a little sense of adventure and a fair bit of experimentation. Still need convincing? Well, here it is: homemade gluten-free Oreos. Try these amazing little cookies and I am sure that in moments you will be transported to blissful childhood memories featuring this iconic (and now gluten-free!) snack.
Several years ago in my pre-Celiac days, I found a recipe for homemade Oreos on the wonderful site, Smitten Kitchen. I immediately fell in love. The impressive appearance and delicious taste of these cookies truly made them the perfect gift for friends and family. I remember giving these little gems to a friend while she was recovering from ACL surgery and they certainly proved to be the perfect remedy. Since going gluten-free, I have often thought of trying to make these cookies again, and today I finally did. The conversion was extremely simple and the result was fantastic!
Ready for Oreo bliss? Well, here we go. Let’s begin with the cookies, which are chocolate-y and almost wafer-like; light and crisp around the edges, but also a tiny bit chewy on the inside. True store-bought Oreos are crisp all the way through, but I am sure that you could easily achieve this characteristic quality by baking the cookies a little longer in the oven. I, however, enjoy the slightly soft interior that, like a true Oreo, is just slightly sweet. What truly makes this cookie incredible, however, is the near-perfect replication of the cream filling. Light, airy, and very sweet, the delectable vanilla cream is exactly like the filling you remember from your favorite Oreo. Indeed, for all those Oreo fanatics out there, I guarantee that you will not be disappointed with this homemade treat! Just grab a cold glass of milk, a freshly-prepared Oreo cookie, and prepare to be amazed!
Homemade Gluten-Free Oreos
Adapted from Smitten Kitchen
Yield: 24 sandwich cookies
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 1/4 cups GF Flour Mix*
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, room temperature
1/4 cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until smooth (3-4 minutes). Add in egg and vanilla, continuing to beat for another 2-3 minutes.
In a separate bowl, whisk together remaining ingredients (GF flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt). Add to butter/sugar/egg mixture, mixing for another 1-2 minutes until fully incorporated.
Roll rounded teaspoons of batter into balls with hands, and place on prepared baking sheet approximately 2 inches apart. Place a small piece of parchment paper over each ball and, using the flat bottom of a glass, slightly flatten the dough to about 1/4-inch thickness. Bake for 8-9 minutes (slightly longer if a crisper cookie is desired) and immediately remove from oven. (NOTE: cookies may seem slightly under-baked when coming out of the oven, but they will harden as they cool). Allow cookies to cool on baking sheet for 1-2 minutes before moving onto a wire rack to cool completely.
To make the filling, beat together butter and shortening until smooth. Gradually beat in the sugar and vanilla at low speed. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2-inch round tip, pipe a teaspoon-sized mound of cream onto 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. Continue this process until all the cookies have been sandwiched with cream.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch