Homemade GF Oreos

Gluten Free Oreos
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I loved snacking on Oreos, they were one of my favorite snacks from childhood to my college years. I eliminated them from my diet in 2017. I dreaded trying to figure out a way to make these on my own because I thought it would be difficult. I found out that the most difficult part is simply the tedious task of using the cookie cutter to create the circle shapes of the Oreos.

Do I have to use cacao and coco powder?

You do not have to, but I really like the taste of them together.

Do I have to use date sugar?

No, you can also go for coconut sugar if you would like another paleo friendly sugar option. You can also go for raw cane sugar.

Can I use anything besides confectioners sugar for the cream filling?

You need to use a very fine sugar of some sort, or else the texture will be very gritty. I have also used date sugar for the cream filling and it turned out delicious. You just do not get that classic white creamy Oreo look.

Do I have to chill the dough in the fridge?

You do not have to, but it makes it a lot easier to shape if you do.

How do I know when the eggs and sugar create a ribbon effect?

What if I do not have circle cookie cutters?

You can make it work without them, but they will be a little misshapen and it will make it harder to create an even cookie sandwich.

Tips for the cream filling:

Using your stand mixer or your hand mixer, make sure to use a fast setting. It may take several minutes to get that creamy

Utilize as much of the cream as you want between the cookies, a tsp creates a tin layer, 2 tsp creates medium and 3 tsp creates a thick layer.

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 5 mins Total Time 40 mins
Servings: 12

Description

A blend of cacao and coco powder make for a delicious chocolate cookie with a creamy filling made with only 3 ingredients. 

Ingredients

Cookies

Cream Filling

Instructions

  1. Instructions

    Preheat oven to 350 degrees Fahrenheit 

    The Cookies

    Add the 3/4 date sugar and 2 eggs to a stand up mixer. You can use a hand mixer if you need to.

    Turn on medium to high for 4-6 minutes. This creates a ribbon effect and causes the mixture to grow in size.

    While that is mixing, grab a sauce pan and turn on low to medium heat.

    Add the 1/2 stick of butter and the 1/3 cup of chocolate chips. 

    Simmer until the chocolate is melted and it creates a smooth sauce. Allow it to cool slightly and keep the heat on a very low setting. 

    Once the egg and sugar mixture is complete, add the chocolate sauce and combine on a low to medium speed.

    Add the Cacao powder, coco powder, tapioca powder and salt and combine.

    Once everything is combine, the dough should be pretty sticky. Allow to chill in the fridge for 30 minutes.

    One that is complete, here comes the part where you shape your cookies.

    Grab a baking sheet and coat with some melted coconut oil or you can use unbleached parchment paper.

    Using a cookie dough scooper, grab a portion of the dough and flatten it into a thin pancake and utilizing a small circle cookie cutter, shape your Oreo cookie and discard the outer layer of the dough back into the bowl.

    Repeat this process until you run out of dough. This should make around 20-24 cookies. Depending on the shape of your cookie cutter. 

    Bake in the oven for 15 minutes.

    Cream Filling:

    To create the Cream filling, you will need to utilize your mixer again. So yes, that means you need to clean the bowl (unfortunately)

    Add the stick of butter, vanilla and sugar. Mix on a medium to high setting for several minutes until you get the light creamy texture. 

    Once the cookies are done, pull them out of the oven and allow to cool.

    Finally, you can add the cream filling. Utilize as much as you want. I go with about a tsp of cream for each cookie sandwich. 

    I would store these in the fridge in a container. 

Keywords: gluten free, baking, Oreos, desserts
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