Miss Farah

Homemade Gluten-Free Oreo Cookies; Seriously, Delicious!

Posted on: March 10, 2010


If you have gluten allergies in your home, forget about it. That is, unless you have twenty minutes to whip up a recipe that will win over your gluten intolerant kids in no time. It is just a great treat for those who can’t have wheat.

The Gluten-Free All-Purpose Flour Mix

(This mix can be substituted for traditional recipes, cup for cup. Just remember to add xanthan gum to your mixture. The xanthan gum works as a gluten substitute, webbing the dough together, working as a binding agent. Traditionally, it’s 2 teaspoons for bread recipes, 1 for cakes and 1 ½ for cookies.)

  • 3 Parts Corn Starch
  • 3 Parts White Rice Flour
  • 2 Parts Soy flour
  • 1 Part Masa Flour

The Cookie Part

  • 1 1/4 cup gluten-free All-Purpose Flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons butter, room temperature
  • 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, xanthan gum, baking soda and powder, salt, and sugar.

2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. You could use cookie cutters to make perfect “O’s,” but the rough edges were yummy, too. Pick your battles.

4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Part

  • 1/4 cup room-temperature butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted powdered sugar (Trust me, sift the sugar if you want the filling to be smooth…I learned the hard way.)
  • 2 teaspoons vanilla extract

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.

2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag, or a plastic bag with the corner cut off.

4. Place another cookie, approximately 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 until all the cookies have been creamed.

5. Side note: Make sure to make an even number of wafers. May sound like common sense to you, but I lack that most days and almost ended up with an extra cookie. It wouldn’t have been a tragedy, as I’m sure I would have found use for it in the bottom of my milk jug, but still, just keep an eye on those cookies.

These were such a success, I don’t think I can tell you. They taste like the real thing, only better. The filling was sinfully fantastic. There is nothing, absolutely nothing in this world, better than a freshly baked Oreo…unless it also happens to be gluten-free.

This Article was taken from: www.parentingsquad.com

 

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9 Responses to "Homemade Gluten-Free Oreo Cookies; Seriously, Delicious!"

[…] Homemade Gluten-Free Oreo Cookies; Seriously, Delicious! « Miss Farah […]

ohh!! hathy 3ebara 3an damar shamel…itsawey distruction for any diet plan

ur blog moshkila…ykhaliny 3ala 6ool yo3an :P~

hehe yes you’re right it is!!!….. it looks very yummy!

I can’t wait to try this recipe out!
Gluten free Ore cookies ICB it.
I’m going to fix some as soon as I get home.

Let me know how it turns out 😀

Oh our kids love oreo’s so much and I just bet I could make this! I would even love to use Kamut Khorasan Wheat flour for extra nutrition! Thank you for sharing this 🙂

your welcome im glad you like it 🙂

Oh and I forgot to mention the best part lol! Kamut is a whole wheat but there are actually some people with gluten intolerance that can tolerate it since it is an ancient grain.

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