Gluten Free Oreo Cookies

As I said I might, in the Peppermint Glaze post, I made Oreo cookies today.

Sadly, they don’t have the cool Oreo cookie stamp on them.

Sigh.

But other than that, they are real life, through-and-through Oreo cookies.

The minute I tasted them, I remembered eating Oreo cookies and fighting over them with a bunch of other five year-olds.

Happy memories, right?

The funny thing about this recipe is that it has had many adaptions. I got it as a gluten recipe off of another site. That site said that this recipe was adapted from another recipe, which was originally adapted from another one. So technically this is the fourth adaption. And hopefully adaptions get better as you go along.

So I made cookies, my way. My way is defined by two different things:
Number one: I make adjustments as I go along. Forget what the recipe says. This can be a bad thing sometimes, but today it was a good thing.

Number two: I take pictures as I go along. Like this random picture of a cocoa can: Honestly, cocoa cans are extremely photogenic. They’ve got nice coloring. And it is so much fun to take pictures of cocoa cans. You really ought to try it sometime.

I take pictures of the bowl of flour as I go along too. But unfortunately I lost the first ten shots because I took them in RAW and I accidentally deleted them all.

Oops.

So here I skip ahead to the bowl of flour after I added the flours, cocoa, baking powder, and baking soda.

Then the sugar. Oh, and yes, about the sugar. This is an example of Number One. The recipe called for regular white sugar, but I just used brown sugar. They were fine anyway, but if you really want to use white sugar, nobody’s stopping you.

Blend ‘er up. This isn’t me blending, because if it were it would be a horribly awkward position. This is my little sister who bakes with me all the time…She used to be terrified of the blender, but she’s finally decided that if she just holds on to it and keeps her finger on the switch, ready to turn it off in case of emergency, all should go well.

And, yes, add the eggs and butter. Here I couldn’t take pictures because the batter was flying everywhere (emergency), and I had to take control.

So next I shaped out the cookies. You can definitely use whatever you want for this. I used a glass cup (not in the picture because dirty glass cups aren’t photogenic).

Put your cookies on the pan and then take a less-than-perfect picture like the one below.

This was my first time using the cookie press my Dad found at a store, so it took some messing around to figure out how to use it. My sister and I had fun picking out which shapes to use. In the end we couldn’t decide so we used them all.

We stuck the cookies in the oven, and cooked them until done and a little past done.

I really need to remember to set a timer.

Ahem. Moving on.

Here’s the finished product BEFORE being frosted and turned into an Oreo cookie.

And here’s the finished product AFTER being turned into an Oreo cookie.

The final step needn’t be documented, because you know what happened next.

Below is the recipe. That way you can enjoy the final step too.

GLUTEN FREE OREO COOKIES, MINUS THE COOL STAMP

You can make these with whatever filling you want. You can eat them without a filling too. I originally wanted to try Oreo cookies because I figured the Peppermint Glaze would taste good with them. I stand firm in that it would.

Dry Ingredients

½ cup cornstarch

¾ cup rice flour (or GF oat flour)

½ cup unsweetened Dutch cocoa (Dutch cocoa is necessary, don’t replace!)

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup brown sugar (or white sugar. I don’t care)

 

Wet Ingredients

½ cup (1 stick) butter, room temperature

1 large egg

1 tablespoon water

 

Blend all the dry ingredients together with your electric mixer. With mixer on low, beat in the butter, then add the egg and water.

Refrigerate for one hour.

While refrigerating, preheat the oven to 375 degrees F and grease a large baking sheet with butter.

Put a sheet of wax paper on your working surface and cover lightly with cornstarch (I use the wax paper to keep the table clean cause it’s a pain to wipe a bunch of cornstarch off. You can simply throw the wax paper out).

Take your refrigerated dough out and place about half of it on the wax paper. Roll it out on the paper till it is about ½ an inch thick.

Using a cup or anything handy, shape the cookies.

One by one, place them on the cookie sheet until all but a few small scraps of the dough is used. Then take the other half and roll it (and the remaining scraps) out on the cornstarch. Shape all the remaining dough into cookies.

Shape the cookies if you have a cookie shaper.

 

Cook the cookies for nine minutes, then remove from the oven. Allow them to cool completely.

Once cool, remove them from the pan and fill them with filling of your choice. You can use the filling recipe below if you don’t have a recipe. Also give the Peppermint Glaze a try! If you use the Peppermint Glaze, add ¼ cup more powdered sugar, just to thicken it a little more.

 

Filling

2 cups powdered sugar

2 teaspoons vanilla extract

¼ cup (½ stick) butter, room temperature

1 tablespoon milk

Using your electric mixer, beat until the ingredients are fully blended. To assemble the cookies, turn one cookie half upside down and spread the filling on, then add the other cookie half on top.