This post may contain affiliate links. Click for complete disclosures.
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
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.
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.