These cookies are fantastic! My 2 uong daughters have never had an oreo, but I have. These taste the same. The only thing I did different is use powdered egg replacer for the egg. Wonderful! Thank you so much!
So close to the real thing that I was in heaven. These will be made often!
Very good-I didn't make the filling and the cookies were great without it! Thanks!
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!
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!
oh so nice and tasty. i was thoroughly impressed with this recipe and can't wait to make them again. it's an actually easy recipe to follow and takes less time than i thought it would. like i said, very nice.
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!)
These cookies are WONDERFUL!! It took me a little while to get used to the dough, but the taste is perfect! My kids couldn't get enough! To make perfect shapes, I put the dough into a cookie press and compressed it as much as I could to make the dough stick together. I put it in the refrigerator, and then I just squeezed the handle a little and cut off a little bit of dough. They were perfect! Thanks for the recipe!!
Great recipe, worked well with rice milk, dairy-free marg and egg replacer for a gluten/egg/dairy/nut free biscuit - we loved them!