Did you know you can make your own oreos at home? These gluten free homemade oreos taste better than the real thing!
Happy Birthday America! To celebrate 4th of July, my family played bags, we grilled some brats, and we have some 4th of July cookies. But what’s more American than the Oreo cookie? Not much. These homemade Oreos are so good. They don’t taste exactly like a real Oreo cookie but I think they are better. What’s great is that I knew what was going into my Oreos. If you look at a bag of Oreos you won’t be able to pronounce a few of the ingredients. I like to know exactly what is going into my food, even if the result is still not very healthy. These cookies are definitely a treat!
More Gluten-Free Oreo Recipes
- Dipped Oreo Snowmen
- Gluten Free Peppermint White Chocolate Oreos
- Gluten Free Oreo Cheesecake Truffles
- Oreo Marshmallow Dreidels
- Double Fudge Oreo Crunch Cookies
- Oreo Pie
Gluten Free Homemade Oreos
Did you know you can make your own oreos at home? These gluten free homemade oreos taste better than the real thing!Print Pin Rate
Servings: 30 cookies
For the cookie:
- 1 1/4 cups gluten free flour blend
- 1/4 tsp xanthan gum (if your blend doesn't contain it already)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 10 tbsp unsalted butter (room-temperature)
- 1 large egg
For the icing:
- 1/2 cup unsalted butter (room-temperature)
- 2 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- Preheat oven to 375 degrees Fahrenheit and set oven racks to the middle of the oven.
- In a large bowl, mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
- While mixing on low speed, add the butter and egg, and mix until the dough forms into a giant clump.
- Line a baking pan with parchment paper or grease well.
- Take a teaspoon of batter, and roll it into a ball with your hands. Then lightly press down on the ball to form a patty (not entirely, these will flatten out a bit in the oven).
- Place about 2 inches apart on the baking sheet.
- Bake for 8-9 minutes and then cool on a wire rack.
- To make the icing, cream butter and shortening in a bowl.
- Then add the confectioners' sugar and vanilla. Keep mixing until the batter is light and fluffy.
- To assemble cookies, take a spoon and put a little glob of frosting in the middle of the cookie.
- Push down with the top cookie to make the icing cover all ends of the cookie.
- You can also use a pastry bag to pipe the frosting if you would like.
- Makes about 25-30 sandwich cookies.
Calories: 140kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 65mg | Potassium: 28mg | Fiber: 1g | Sugar: 14g | Vitamin A: 220IU | Calcium: 10mg | Iron: 0.4mg
Source: Recipe from Smitten Kitchen