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Homemade gluten-free oreo cookies stacked and ready to be enjoyed with a glass of cold milk.

Homemade Gluten-free Oreo Cookies

Sara Vaughn
These homemade gluten-free oreo cookies have snappy chocolate wafer cookies sandwiched around a creamy vanilla filling.
5 from 7 votes
Prep Time 1 hr
Cook Time 8 mins
Total Time 1 hr 8 mins
Course Dessert
Cuisine American
Servings 2 dozen
Calories 170 kcal


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.


Let the chocolate cookie dough rest and chill.
This is important as it allows the gluten-free flours to ensure they do not leave a gritty texture in the final cookie.
Chill the cut cookies in the freezer before baking.
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.
Making these cookies dairy-free.
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.
Can these cookies be made egg-free?
I have tested these with a flax egg. It did change the flavor just a little bit, but the cookies still tasted delicious.
Changing the flavor of the filling.
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.
Keyword gluten free cookies, gluten-free oreos, homemade oreos