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    You are in: Home / Recipes / Gluten Free Oreo Cookies Recipe
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    Gluten Free Oreo Cookies

    Gluten Free Oreo Cookies. Photo by Yankiwi

    1/6 Photos of Gluten Free Oreo Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    GlutenFreeGirl's Note:

    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.

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    Serves: 45


    filled ...

    Units: US | Metric




    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
    3. 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. 4
      Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
    5. 5
      Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
    6. 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. 7
      Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
    8. 8
      For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).

    Ratings & Reviews:

    • on July 11, 2010


      I want to update my review. We have made these several times now. Recently I had to stop eating corn and dairy because my 4 month old infant is sensitive to them and I am nursing. So...for the cornstarch I substituted equal parts tapioca flour and arrowroot. I used Spectrum shortening in place of butter, and almond milk in place of milk. Worked out just fine. You will need to add a bit more milk than listed if you do this however. Another thing I discovered...I was going to use my cookie press for these but the dough was too thick HOWEVER...I did find that you good put a mishapen log of doughin the cookie press and press the dough down toward to die and then just remove the whole log. What you end up with is a perfectly round dough log and better looking cookies...more uniform. I sliced them up and put a piece of parchment over each cookie and then presed the bottom of a juice glass over the top to flatten them out a bit. They look much nicer this way:) My 3 year old helped make these with me. They were really easy. His comments about the dough.. "That looks like mud mommy. It's really good". They ARE really good. The only thing I will change next time is to double the filling. We ran out before filling all the cookies.

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    • on June 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!

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    • 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.

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    Read All Reviews (22)


    Nutritional Facts for Gluten Free Oreo Cookies

    Serving Size: 1 (22 g)

    Servings Per Recipe: 45

    Amount Per Serving
    % Daily Value
    Calories 97.2
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 2.2 g
    Cholesterol 12.2 mg
    Sodium 91.3 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 0.3 g
    Sugars 9.6 g
    Protein 0.6 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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