Homemade Gluten-Free Oreo Cookies

Store-bought Oreo cookies seem to be one of those foods that other people think are absolutely delicious, but I think are just kinda “eh”. I followed the smitten kitchen recipe for Oreos a few years back, and they were amazing. Unfortunately, they contained a few ingredients that I do not prefer to cook with regularly, so I modified the recipe to make these gluten-free Oreo cookies, which were just as delicious. I not only substituted out the flour, I also removed the vegetable shortening and replaced it with coconut oil. This gives the cookies a slight coconut flavor that we really enjoyed. And I used organic coconut sugar in place of the white sugar.

Cookie Ingredients:

• 1 1/4 c all-purpose gluten-free flour (see below for the blend I used)
• 1/2 c cocoa powder (I used a double-dark cocoa powder)
• 1 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1 c sugar (I used coconut sugar)
• 1/2 c + 2 T butter, softened
• 1 egg

Filling Ingredients:

• 1/4 c coconut oil
• 1/4 c butter
• 1 t vanilla
• 2 c powdered sugar

Directions:

Step 1 – Preheat oven to 375 degrees F. Combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a mixer. Add in butter and egg until a consist cookie dough forms.

Step 2 – Line a cookie sheet with parchment paper or a silicon mat. Place rounded teaspoons of cookie dough on the cookie sheet and press down. Bake for about 9 minutes, until the cookie has flattened out and looks like a chocolate wafer.

Step 3 – Place chocolate cookies on a cooling rack. Allow to cool completely.

Step 4 – In a mixer, combine coconut oil, vanilla, and butter. Slowly add the powdered sugar, and mix until it resembles an Oreo cookie filling.

Step 5 – When the cookies have cooled completely, place a spoonful of filling on a cookie and top with a second cookie. Because of the coconut oil, I stored these cookies in the refrigerator. This made them crisp and delicious!

Recipe makes approximately 2 dozen sandwich cookies.

My gluten-free flour blend:

• 1/3 cup white rice flour
• 1/3 cup tapioca flour
• 1/3 cup potato flour
• 1/4 cup coconut flour