Gluten Free Oreos
Homemade gluten free Oreos, crisp chocolate wafer cookies with plenty of sweet cream filling, are so easy to make from scratch.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups all purpose gluten free flour blend ( (I like Better Batter here; click through for full info on appropriate blends))
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup unsweetened Dutch-processed cocoa powder (natural will work, too)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, chopped
- 2 ounces bittersweet chocolate (chopped)
- 1 1/4 cups granulated sugar
- 1 egg (at room temperature, beaten)
- 1 egg white (at room temperature, beaten)
- 1 teaspoon pure vanilla extract
- 10 tablespoons unsalted butter (at room temperature)
- 2 tablespoons milk (at room temperature)
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 teaspoons meringue powder
- 4 cups confectioners’ sugar
Instructions
- 1
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- 2
In a large bowl, place the flour, cocoa powder, baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.
- 3
In a medium-size, heat-safe bowl, place the butter and chocolate and melt over a double boiler until smooth. Alternatively, melt in a microwave safe bowl in the microwave in 30-second bursts at about 70% power until melted and smooth.
- 4
To the chocolate mixture, add the granulated sugar, egg, egg white, and vanilla, and mix until very smooth.
- 5
Create a well in the center of the dry ingredients and add to the wet mixture. Mix to combine, and then knead the dough with your hands to bring it together.
- 6
Place the dough between two sheets of unbleached parchment paper and roll it out with a rolling pin until it’s about 1/4-inch thick.
- 7
Remove the top sheet of parchment, and cut out rounds using a 2-inch round cookie cutter. Pull away the surrounding cookie dough, and remove the rounds from the paper. Place the rounds 1-inch apart on the prepared baking sheets.
- 8
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are dry to the touch (about 15 minutes).
- 9
Remove the baking sheets from the oven and allow the cookies to cool completely on the baking sheets. They will crisp as they cool.
- 10
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, place the butter, milk, and vanilla, and beat on medium speed until combined. Raise the speed to high and beat until creamy.
- 11
Add the salt, meringue powder, and about 3 1/2 cups of the confectioners’ sugar. Mix slowly until the sugar is incorporated.
- 12
Add up to the remaining 1/2 cup of the confectioners’ sugar, if necessary, to thicken the frosting.
- 13
Transfer the filling to a pastry bag fitted with a 1/2-inch open piping top. When the cookies are cool, invert half of them and pipe about 1 1/2 tablespoons of filling onto the inverted cookies.
- 14
Top with the remaining cookies, right-side up, and push down gently to form a sandwich.