Gluten Free Oreo Cookies
You can go buy gluten free Oreo® cookies, so why would you make them? Just because you can!
They really are very simple and taste soo good. The filling is what makes them.
Try making “double stuff” ones, or flavor the filling with peppermint or orange, or strawberry and have gourmet cookies you can’t get anywhere else.
Maybe that’s why we need to make our own!
One box gluten free chocolate cake mix (we used King Arthur flour)
3 Tbsp. organic shortening (Spectrum’s naturals)
1/4 cup tapioca starch
1 egg
5 Tbsp. water
Filling:
3 1/4 cups powdered sugar
1/3 Tbsp. sugar ( just wing it)
1/2 tsp. gluten free vanilla extract
1/2 cup organic shortening (Spectrum’s naturals)
2 Tbsp. hot water
Must chill
Place the cake mix, 3 Tbsp shortening, tapioca, egg and water in a large bowl and mix with an electric mixer till combined. Shape the dough into a flat circle, place in a zip type bag and refrigerate for 2 hours.
Preheat the oven to 350 degrees.
Divide the dough into fourths. Place one fourth onto parchment. Cover with another piece and roll out to 1/16th of an inch thick. This is as thin as you can get it. But into 1 1/2″ rounds with a cutter or a lid from a container that size. Improvise! Pull the scrap dough up off the parchment. Place the cookies, still on the parchment, on a cookie sheet and bake for 10 min. Let cool for 3 minutes and then transfer to wire racks to cool.
Finish up with the rest of the dough.
Blend all the filling ingredients together with an electric hand mixer. Shape into 1/2″ balls and press between two cooled cookies. Or make 1″ balls for “double stuff” cookies.This is where you could add your special flavorings.
Makes 60 cookies.
This is one of the recipes in my cookbook Gluten free Cookie Jar.
It’s available at Amazon in book form or on Kindle.
Kathy
P.S. You could use different cake mixes, like lemon or red velvet or vanilla and make different cookie flavors instead of chocolate. I know, I know, don’t mess with chocolate, but hey… variety is good.
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