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These homemade gluten-free oreo cookies have snappy chocolate wafer cookies sandwiched around a creamy vanilla filling. They are ready to be dunked in your favorite milk and eaten by the stacks.
It's been about a year since Nabisco released their versions of gluten-free oreos. At first, they were hard to find, and now they are everywhere. While their gluten-free version does taste pretty close to the original, controversy remains over the use of oat flour.
While they are certified gluten-free, many people who suffer from celiac and gluten intolerance can still be sensitive to oats. In my opinion, the store-bought ones are good, but these homemade, totally grain-free (no oat flour) oreos are even better.
Ingredients in gluten-free oreo cookies.
- Brown Sugar
- Baking Soda
- Cocoa Powder
- Cassava Flour
- Arrowroot Starch
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Oreo cookie filling
When it comes to those who love oreo cookies, it usually comes down to whether you are a cookie fan or a filling fan. I am a cookie fan, while my husband is undoubtedly a filling guy. Our oldest tries to tell us she likes the oreos whole, but I am pretty sure that makes her monster in the oreo loving world, haha.
The filling is what makes the cookies, well, oreos. Good thing it's really easy to make with only a few simple ingredients.
- Powdered Sugar
How to make oreos.
- Make the cookie dough.
- Cut and bake the cookies.
- Make the filling.
- Fill to make the perfect cookie sandwiches.
Tips and tricks.
This is important as it allows the gluten-free flours to ensure they do not leave a gritty texture in the final cookie.
Just like with most cut-out sugar cookies, they can spread. I find that putting the cut chocolate cookies onto a baking tray and into the freezer for about 10-15 minutes helps these oreo cookies hold their shape better than just baking the room temperature dough.
I've tested them, and the cookies work well with a dairy-free butter substitute like vegan butter. The filling is already dairy-free since it uses shortening in it.
I have tested these with a flax egg. It did change the flavor just a little bit, but the cookies still tasted delicious.
Just like Nabisco does, from time to time, the filling can be made the way you like it. Try adding a bit of cocoa powder and make it a chocolate filling. Switch the vanilla for some peppermint to make more of a festive holiday treat. You can even dye the frosting in different colors if you prefer something a little more fun.
Storring homemade oreo cookies.
These cookies are best stored in an airtight container at room temperature for up to a week.
Want some more fun with your cookies?
My husband likes to crush them into some homemade vanilla ice cream to make the best gluten-free oreo ice cream.
More fun cookies to make.
Gluten-free Oatmeal Cream Pies
Homemade Gluten-free Oreo Cookies
For the oreo cookies.
- ½ Cup Butter Or dairy-free alternative.
- ½ Cup Sugar
- ¼ Cup Dark Brown Sugar
- ½ Cup Cocoa Powder
- ½ Cup Cassava Flour 70 grams.
- ¾ Cup Arrowroot Starch 96 grams.
- 1 Large Egg
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
For the cream filling.
- 1 Cup Shortening Or butter if you prefer.
- 5 Cups Powdered Sugar I use Wholesome Brand for grain-free.
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
To make the cookies.
- Cream together the butter, sugar, and brown sugar until it is fluffy.½ Cup Butter, ½ Cup Sugar, ¼ Cup Dark Brown Sugar
- Add the egg and vanilla to the butter mixture and mix just until combined.1 Large Egg, 1 Teaspoon Vanilla
- Sift the dry ingredients into the wet.½ Cup Cocoa Powder, ½ Cup Cassava Flour, ¾ Cup Arrowroot Starch, ½ Teaspoon Salt, ½ Teaspoon Baking Soda
- Mix the dough just until it comes together.
- Make a disc with the dough, wrap it in parchment paper, then let the dough chill for about 30 minutes.
- Once the dough has chilled, roll it out to about ⅛ inch thick.
- Using a small round cookie cutter, about an inch, cut the cookies.
- Place the cut cookies onto a baking sheet lined with parchment paper.
- Freeze the cut cookies for about 10-15 minutes while you preheat the oven to 350 degrees.
- Bake the cookies (cold) for 6-8 minutes. If you prefer your cookies softer stay closer to 6 minutes. If you prefer crunchier oreos, bake them closer to 8 minutes.
- Let the cookies cool while you make the filling.
For the filling.
- Cream the shortening and vanilla together.1 Cup Shortening, 1 Teaspoon Vanilla
- Add the powdered sugar and mix until the frosting is fluffy.5 Cups Powdered Sugar
- Add the salt and mix a little longer.¼ Teaspoon Salt
- If you prefer your frosting thinner or thicker, you can adust the consistency by adding a little bit of cold water or milk if desrired.
Make the cookie sandwiches.
- Place a small amount of filling onto the back of a cookie.
- With another cookie, gently press down on top of the filling to bring the two cookies together.
- Eat away or dunk them into your favorite milk for the ultimate homemade oreo experience.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Love this! Much of my family are GF so it's always great to find a GF recipe that works so well!
This homemade oreos cookies delicious my kids will love it.
these are so cute and delicious!
These cookies are so delicious.
This recipe looks amazing, can't wait to try it.
love that oreo flavor! so good!
Love that they’re gluten free!