Granted I am NOT a huge Oreo fan. I’m definitely a cookie girl but not Oreos. BUT, I recently saw a recipe I wanted to try that called for Oreo cookies. Well, since I cannot pick up a package of Oreos and I am picky about my gluten free cookies, I decided to make my own. Here we go.
For the cookies:
- 80 grams sweet rice flour (3/4 cup=70 grams + 1/8 cup=10 grams)
- 60 grams white rice flour (5/8 cup=60 grams)
- 35 grams teff flour (1/3 cup=25 grams + 1/8 cup=10 grams)
- 1/2 teaspoon xanthan gum
- 1/2 cup unsweetened cocoa powder (we used Dagoba organic)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 stick plus 2 tablespoons room-temperature, unsalted vegan butter (Earth Balance)
- 1 large egg
For the creamy filling:
- 1/2 stick room-temperature, unsalted vegan butter (Earth Balance)
- 4 tablespoons vegetable vegan shortening (Earth Balance)
- 2 cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
Preparing to bake. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
Making the cookie dough. Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well. (At this point, you might think the dough will be too dry. Trust. Keep mixing. It will come together.)
Baking the cookies. Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon’s worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)
Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180ºF. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.
Repeat with the rest of the dough.
Making the creamy filling. Put the butter and vegetable shortening into the bowl of the stand mixer. (Clean the cookie dough out first!) Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes. (Be sure to turn off the stand mixer and scrape down the sides occasionally.)
Assembling the cookies. If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. We couldn’t find ours, so we used a teaspoon measure and our fingers to spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.
Continue until all the cookies are little chocolate sandwiches with a creamy filling. Homemade Oreos. There you go!
Now, wanna know what that recipe was that called for some Oreo cookies? Frozen Reese’s Peanut Butter Pie!!! YAY! Up next on TwentyOne No Gluten!