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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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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies
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- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Gifts
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: MommyNature
On Jun 12, 2009
These are terrific! Modifications I made: ~ 2 tsp. ground flax seed for egg substitute ~ I was out of vanilla, so I left it out. ~ did not add milk. I simply rolled small portions into a ball and smashed them to about 1/8 inch with the bottom of a glass. Perfect! I look forward to adapting this recipe, minus the cocoa, for sugar cookies during the holidays! Thanks!
From: Yankiwi
On May 14, 2009
These are great and really easy to make. Everything turned out just the right consistency. I used ground flax seed for the egg substitute and lowfat canola spread instead of butter. Thanks a lot for posting.
From: fairybreadgirl
On Jun 27, 2007
Great recipe, worked well with rice milk, dairy-free marg and egg replacer for a gluten/egg/dairy/nut free biscuit - we loved them!
From: Chef to my coworkers
On Dec 24, 2008
I have a nephew who is on a gluten/casein/soy-free diet and I wanted to make some cookies that he could eat at our family Christmas Eve get-together. I just finished putting these together and wanted to thank you for providing a recipe that is tasty and more importantly, is going to help a little boy feel included in the festivities. I altered the recipe to make them dairy-free by using almond milk and soy-free by using a soybean oil free shortening (Spectrum brand) for the filling. I left out the egg subsitute as well because all of the brands I found had soy in them. I had to use quite a bit of the almond milk to make the dough workable (it is very stiff), but be patient and make sure your dough isn't too dry when you roll and wrap them or they'll just fall apart when you cut them. Great recipe!
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