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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (22g) Recipe makes 45 servings The following items or measurements are not included below: tapioca flour xanthan gum |
||
| Calories 97 | ||
| Calories from Fat 37 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 85mg | 3% | |
| Potassium 5mg | 0% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 9.7g | ||
| Protein 0.6g | 1% | |
Gluten Free Oreo Cookies
By: GlutenFreeGirl
Sep 18, 2006
What's your favorite way to eat an oreo cookie? Some of us Celiac's may have forgotten our favourite way ... or tried really hard to forget oreo cookies even exsisted. Well forget no more, you will never have another craving for an oreo cookie. These taste exactly like the real wheat containing oreo cookie. Split these cookies apart and lick the frosting from each side, or dip them in milk, they are so similar! Slip these cookies into your children's lunches for a real treat. They won't feel different from the other kids eating these, infact the other children will definetly be envious of them for once! Note: If you have a cookie stamp, press onto sliced cookies before baking to give a more authentic look to the cookies.
SERVES 45 , 45 filled cookies
Ingredients
Dough
- 3/4 cup rice flour
- 3/4 cup tapioca flour
- 3/4 cup cornstarch
- 1 teaspoon xanthan gum
- 2 teaspoons egg substitute
- 2/3 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1-2 teaspoon milk
Filling
- 2 cups confectioners' sugar
- 3 tablespoons shortening
- 1/4 teaspoon vanilla
- 2 tablespoons hot water
Directions
1
Preheat oven to 350 degrees.2
In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.3
In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).4
Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.5
Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.6
Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.7
Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.8
For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
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- Course > Desserts > Cookies & Brownies
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: SWalker
On Aug 19, 2008
They taste great! I subbed coconut oil for the butter and shortening, brown rice flour for the white and ground gluten free oats for the cornstarch. Next time I would use the brown rice flour or the oats but not both as they are a little dry but the taste is perfect. Thanks for posting!
From: Chef #867525
On Jul 14, 2008
Awesome!!!! Thank you so much for sharing!!! My kids are casein & gluten intolerant so I subst. the butter with 1/2 c. organic spectrum shortening and 1/2 c. applesauce. I also used Karma Ice cream (gluten & dairy free) for a nice ice cream sandwich!! They are killer!!!!! Thanks Again!!!
From: Loveblumes
On May 2, 2008
I saw this in Bette Hagman's, "The Gluten-Free Gourmet Makes Dessert" I think but was afraid to try it. Thanks to GlutenFreeGirl for posting it AND to all you reviewers for giving me the guts to try it. I had to make it egg , refined sugar and dairy free as well so, I subbed an additional teaspoon of egg replacer and 2 tbsp water for the egg, (just added with the dry ingredients and the water with the wet ingredients) changed the butter to Spectrum shortening and subbed 1/2 agave and 1/2 honey for the sugar and didn't need to add any rice milk. Gluten, vegan, and refined sugar free for the allergic kids in my life! Great! Thanks again! Oops I forgot one thing. The dough is not that easy to handle, when I sliced it, it was deformed, not nice circles. So, I did one batch by rolling between parchment paper, using a glass (you can use a cookie cutter too) to cut circles, putting the sheet in the freezer for a few minutes and then removing the circles and baking. The scraps can be re-rolled. Another faster method I used was shaping into balls then dipped the bottom of a glass in some sweet rice flour and flattening. The cut outs looked much nicer, but they both taste great!
From: Fulltime Chef
On Jan 20, 2008
Excellent! We have tried the gluten free oreo type cookies from the store and weren't impressed at all, but these are delicious and less expensive, too! I used two teaspoons of ground flax seeds for the 2 teaspoons of egg substitute, I used turbinado sugar for the white sugar, and I used non-hydrogenated, organic coconut oil for the shortening. We will definitely be making these again! (My husband recommends making a slighter larger batch of filling, as he likes to sort of double-stuff them!)
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