Craving the classic taste of Oreos but need to avoid gluten? This gluten free Oreo recipe delivers the beloved combination of crisp chocolate cookies and creamy filling, all without a trace of wheat. Perfect for those with celiac disease or anyone seeking a homemade, allergy-friendly treat, these cookies offer the nostalgic flavor and satisfying crunch you remember—now safe for gluten free diets.
Ingredients
- 1 cup (120g) gluten free all-purpose flour blend (with xanthan gum)
- 1/2 cup (45g) unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (130g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (dairy or plant-based)
- For the filling:
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (50g) vegetable shortening
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons milk (as needed for consistency)
Instructions
- Prepare for baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined and smooth.
- Combine wet and dry: With the mixer on low speed, gradually add the dry ingredients to the wet, mixing until just incorporated. Add the tablespoon of milk and mix briefly, just until a soft dough forms. If dough seems crumbly, add another teaspoon of milk.
- Shape the cookies: Scoop out 2-teaspoon portions of dough (about 10g each) and roll into balls. Place on prepared baking sheets, spacing at least 2 inches apart. Gently flatten each ball to about 1/4 inch thick with your fingers or the bottom of a glass.
- Bake: Bake for 8-10 minutes, rotating the trays halfway through. The cookies will look soft but will firm up as they cool. Do not overbake.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
- Make the filling: In a medium bowl, beat the softened butter and shortening together until smooth and creamy. Add the powdered sugar and vanilla, and beat until fluffy. Add milk a teaspoon at a time, beating until you reach a thick, spreadable consistency.
- Assemble the Oreos: Spread or pipe about 1 teaspoon of filling onto the flat side of half the cookies. Top each with a second cookie and gently press to sandwich together.
- Set: Let the assembled cookies sit for 20-30 minutes to allow the filling to firm up before serving.
Tips
- Flour blends: For best results, use a gluten free all-purpose blend that contains xanthan gum. If your blend doesn’t, add 1/4 teaspoon xanthan gum to the dry ingredients.
- Dutch-process cocoa: Dutch-process cocoa gives a deeper, more authentic Oreo flavor and color. Natural cocoa can be used, but the cookies will be lighter in color and slightly tangier.
- Make it dairy free: Substitute the butter with vegan butter and use plant-based milk for a completely dairy free version.
- Rolling the dough: If the dough is sticky, chill it for 15-20 minutes before rolling and shaping.
Serving Suggestions
- Enjoy these gluten free Oreos with a cold glass of milk or your favorite plant-based alternative.
- Crumble them over vanilla ice cream for a cookies-and-cream sundae.
- Use them to make gluten free Oreo pie crusts—simply pulse cookies in a food processor and mix with melted butter.
- Pack them in lunchboxes for a nostalgic, allergy-friendly treat.
Variations
- Flavored fillings: Add a few drops of peppermint, orange, or almond extract to the filling for a twist on the classic flavor.
- Double-stuffed: Double the filling recipe and use two teaspoons per sandwich for a thicker, creamier center.
- Chocolate-dipped: Dip half of each assembled Oreo in melted dark or white chocolate and sprinkle with gluten free sprinkles for a festive touch.
- Mini Oreos: Make bite-sized cookies by using 1-teaspoon portions of dough and reducing the baking time by 1-2 minutes.
Storage and Reheating
Store fully assembled gluten free Oreos in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; let cookies come to room temperature before serving for best texture. To freeze, wrap cookies tightly in plastic wrap and place in a zip-top bag or airtight container; freeze for up to 2 months. Thaw at room temperature for 1-2 hours before eating. Reheating is not necessary, but if you prefer a slightly softer cookie, microwave for 5-8 seconds—just enough to warm the filling slightly.
Frequently Asked Questions
- Can I make these cookies vegan as well as gluten free?
- Yes! Substitute the butter with vegan stick butter and use plant-based milk for both the dough and filling. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). The texture will be slightly softer, but the cookies will hold together well.
- What is the best gluten free flour for this recipe?
- A high-quality gluten free all-purpose blend designed for baking works best. Look for one with rice flour, potato starch, and tapioca starch as main ingredients, and with xanthan gum included. Popular brands include King Arthur, Bob’s Red Mill 1:1, and Cup4Cup. Avoid single-flour blends like almond or coconut flour, which will not yield the same texture.
- My cookies turned out too hard. What went wrong?
- If your cookies are too hard or dry, they may have been overbaked or the dough may have been too dry. Be sure to bake just until set (they will firm up as they cool), and don’t skip the milk in the dough. If your kitchen is dry, you may need an extra teaspoon of milk.
- Can I use coconut oil instead of shortening in the filling?
- Yes, you can use refined coconut oil in place of shortening for the filling. Refined coconut oil is preferred, as it has a neutral flavor. Keep in mind that coconut oil melts at a lower temperature than shortening, so the filling may be softer at room temperature and should be kept cool if your kitchen is warm.
- How do I make the cookies look like real Oreos?
- For the classic look, you can use a small cookie stamp or the back of a fork to gently press a pattern into the tops before baking. Some bakers use a piping tip to create a faux design. The flavor and crunch will be authentic even without the iconic embossing.
- Are these cookies safe for people with celiac disease?
- Yes, as long as you use certified gluten free ingredients (including flour, cocoa, and baking powder), these cookies are safe for those with celiac disease. Always check product labels for possible cross-contamination and consult your doctor if you have questions about your specific sensitivities.
Related
- High Protein Vegan Meal Plan 1500 Calories: Step-by-Step Guide
- High Protein Meal Plans PDF: A Step-by-Step Guide to Create Yours
- High Protein 7 Day Meal Plan: Guide, Recipes & Tips
Gluten Free Oreo Recipe: Homemade Cookies & Cream Perfection