When I was diagnosed with a gluten intolerance, I thought I’d never enjoy my favorite childhood treats again. Oreos were at the top of my list.
I mean, who doesn’t love dunking those little cookies in milk or twisting them apart to get to the cream?
After a few failed experiments and a lot of floury messes, I finally nailed it—a gluten-free version that tastes even better than the store-bought kind.
Trust me, this recipe is a game-changer.
Tips & Variations
- Extra Crunch: Use a fork to imprint a crisscross pattern on the cookies before baking.
- Dairy-Free Option: Substitute the butter with vegan butter and the cream with coconut cream.
- Flavored Fillings: Add a splash of peppermint extract or a pinch of cinnamon to the cream for a festive twist.
- Storage: Store in an airtight container at room temperature for up to a week.
Serving Suggestions
Stack these beauties on a plate with a cold glass of almond or oat milk.
If you’re feeling fancy, dip half the cookie in melted dark chocolate and sprinkle with sea salt for a gourmet finish.
Gluten-Free Oreo Cookies
- Total Time: 32 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Gluten Free
Description
Crispy chocolate cookies with creamy vanilla filling—a gluten-free spin on the classic Oreo!
Ingredients
For the Cookies:
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
For the Cream Filling:
- ½ cup unsalted butter, softened
- 1 ¾ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Step 2: Chill and Roll
- Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill for at least 1 hour.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out shapes.
Step 3: Bake
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10–12 minutes. Cool completely on a wire rack.
Step 4: Make the Filling
- Beat the butter, powdered sugar, vanilla, and cream together until smooth and fluffy.
Step 5: Assemble
Spoon or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to create a sandwich.
Notes
Use a reliable gluten-free flour blend to ensure the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
