Oreos, Gluten-Free

by Jeanne on January 19, 2011

Hey everyone! So sorry I’ve been missing in action for a couple of weeks. We had a lovely holiday break.  dAhub took two weeks off from work and Girlfriend was home from school.  We have a new family that has moved in next door and they have a girl who is Girlfriend’s age–hooray!  As you can imagine, Girlfriend is in heaven.  Our street has many kids, but they are all boys (except for a much younger girl) and it’s always been Girlfriend’s dream to have a girl pal her age so close.   They have been running back and forth in between our houses, happy as peas in a pod.  dAhub’s parents were in town for about a week and we always enjoy time with them.  I feel so lucky to have such lovely in-laws.   Sigh.  It was, as always, a terrific holiday break.

Now we’re fully back into the swing of things and it’s been a little nuts around here.  Of course, through all of this, I have been baking. As you know, I bake any time I can.  For the past couple of weeks I’ve been testing and perfecting an gluten-free Oreo®-like cookie recipe. I’ve been making Alice Medrich’s chocolate wafer cookies from her new book, Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies on a regular basis, ever since I was asked to bake for her Seattle book tour event (squee) last month.  I’ve also been tinkering with Thomas Keller’s version of Oreo®, “TKOs”, from The Essence of Chocolate  by John Scharffenberger (yes, of Scharffenberger chocolate) and Robert Steinberg.  One of the most fabulous things about his recipe is that it is made with a white chocolate and cream center.  So, I’ve been working on something of a mash up between these two cookies, eventually coming up with a version of an Oreo®-type cookie that has a bit more of an elegant center than the real thing, but with a taste that is very close to the real thing.

I brought these cookies to a foodie potluck over the weekend and I was so thrilled that everyone really liked them and asked for the recipe!  My daughter and husband tell me that these “taste like the real thing but better.”  And that’s exactly what I was aiming for!

Just Like Oreos®, Gluten-Free
-makes about 30 sandwich cookies

Special Equipment Needed
-a food processor is nice, but isn’t absolutely necessary
-plastic wrap
-waxed paper and 2″ round cookie cutter

Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko or glutinous rice flour)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies)

For the cookies:
1 1/2 C  (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix
3/4 C (65g) unsweetend cocoa powder (not the Dutch process kind)
1 C (200g) granulated sugar
1/2 tsp salt
1/4 tsp baking soda
14 TBL (1 3/4 sticks; 7oz; 200g) unsalted butter (or butter substitute), slightly softened, cut into 14 pieces
3 TBL milk or milk substitute
1/2 tsp vanilla extract

For the filling
8 oz (230g) white chocolate, chopped (be sure it’s gluten-free)
1/3 C (80ml) heavy cream (or cream substitute)

Make the cookie dough
Method 1 In the bowl of a food processor, place flour, cocoa powder, sugar, baking soda, and salt.  Pulse a few times to mix.  Add butter pieces, pulse until the mixture looks like sand mixed with pebbles.  Add the milk and the vanilla.  Run until everything is combined and the mixture looks like clumpy, wet sand (a few seconds).

Method 2 If not using a food processor, do this by hand.  Place dry ingredients in a bowl, mix to combine.  Add butter pieces and rub/squish into the dry mixture until the mixture looks like sand mixed with pebbles.  Add the milk and the vanilla and mix by hand until everything is combined and looks like clumpy wet, sand.

With either method, now gather the dough together in your hands and knead until it holds together.  This should only take a few kneads.  Don’t work with it so long that the butter in the dough begins to melt and gets super-soft.  You want the dough to stay cool.   If you’re using the food processor method, you may want to dump your dough into a large bowl for this part of the process.

To shape your cookies
Method A In this method you will be making two cylinders of cookie dough that you later cut into disks.  Once the dough is together, divide the dough into two similarly-sized pieces.  With your hands, shape the first blob of dough into a rough cyliner shape.  Press on the ends to make the ends flat.  Place on a piece of plastic and wrap dough completely.  Now roll your cylinder of dough (in the plastic wrap) like you would Play Doh until it is a uniformly shaped cylinder and is about 2″ in diameter.  Wrap the ends of the plastic wrap over themselves so they are sealed and place in the refrigerator to chill.  Repeat with the second blob of dough.

Method B In this method you will roll out the dough like you would for cut-out cookies.  Divide the dough into two similarly sized blobs.  Shape that blob into a roughly round ball and place between two large pieces of waxed paper. With a rolling pin, roll the dough until it is about 1/4″ in thickness.  Place the rolled dough into the refrigerator to chill.  Repeat with second piece of dough.

Both methods: Chill the dough for at least 1 hour and up to 3 days. 

Before you are ready to bake your cookies, prepare the filling.  Place the heavy cream into a small, heavy saucepan and bring to a boil (this will not take long–watch it carefully so it doesn’t burn).  Turn off the heat and pour in the chopped white chocolate.  Push the chocolate around so it is evenly distributed around the cream.  Let sit for a minute.  With a whisk, stir the melting chocolate into the cream until it is smooth.  Remove from heat and let sit for about 1/2 hour, until it firms up a bit and is not too runny.  You may also place it in the refrigerator to accelerate this process.  Please note that you need to monitor the firmness of the filling–it will become pretty solid if left too long in the refrigerator.  If that happens, gently heat filling a bit and whisk again until smooth.

Cutting and Baking the Cookies
For both methods, line your cookie sheets with parchment paper.  Preheat the oven to 350 degrees.

Method A Remove one of the cylinders from the refrigerator and remove it from the plastic wrap.  Using a ruler or a measuring tape, carefully measure and mark the cylinder into 1/4″ sections.  Using a sharp knife, cut the cylinder along these lines and place the 1/4″ thick disks on your prepared cookie sheets, leaving 1/2″-1″ in between each cookie.  Bake at 350 for 13-15 minutes.  I have been routinely baking mine for 15 minutes to make the cookies crisp.  Remove from oven and cool on cookie sheets for a few minutes before removing a wire rack to cool completely.

Method B Remove one of your rolled portions of dough from the refrigerator.  With a 2″ round cookie cutter, cut out as many rounds as you can and place them on prepared cookie sheets, with 1/2″-1″ between each disk.  I use a fluted-edge cookie cutter, but the cookies don’t really retain that amount of detail during the baking process.  You can see from the photo that the edges are faintly fluted.  Bake at 350 degrees for 13-15 minutes–I have routinely been baking mine for 15 minutes to make the cookies crisp.  Remove from oven and let cool on cookie sheet for a few minutes before removing to a wire rack to cook completely.

Assembling the cookies
Once the cookies are cool, assemble.  With spatula or a knife, spread some of the filling onto the bottom of one of your cookies, and place the bottom of another cookie on top of the filling to make a sandwich.  Repeat with all cookies.

Of course, you can just eat the cookies by themselves without the filling–they are yummy as-is, too!

Store in an airtight container at room temperature.



{ 32 comments… read them below or add one }

TheHealthyMango December 11, 2014 at 11:55 am

I just wanted to comment and say a huge THANK YOU for this recipe. I use it to make “oreos” for cookies and cream chocolate truffles (or oreo balls) to replace the package of oreos they all call for. Not only do they taste a million times better but they are gluten free and so much healthier than all the store bought full of additives.


Jeanne December 12, 2014 at 9:24 pm

Mango: Oh, I’m so glad! Yay!


I Ain't November 12, 2014 at 8:10 am

I’m planning on making these sometime soon, with the usual adaptions for my family’s extra allergies, but I’ll have to use a different frosting entirely. Uncle Internet tells me that 8 oz of white chocolate is about 1 1/3 cups, so should I assume I need 1 2/3 cups of alternate frosting?


Jeanne November 17, 2014 at 2:27 pm

I Ain’t: That sounds about right.


Meara August 5, 2012 at 12:52 am

Hi! I want to try to make these, but I can’t have tapioca. Can I use potato starch in place of it? Thanks!


admin August 11, 2012 at 3:42 pm

Meara: Yes, substitute potato starch (not potato flour) for the tapioca.


Rachel Pie March 7, 2012 at 7:30 pm

Wow – these look awesome. I love the log of dough idea – I rolled mine out by hand and it was very sticky & messy. Great trick. Please visit my blog if you have time, I’d love to make this into a GF Oreo pie!


admin March 8, 2012 at 8:20 am

Rachel: Thanks!


rwect February 14, 2011 at 8:32 pm

Hi Jeanne, i made another batch (couldn’t help myself!) this time i used a vanilla royal icing for the filling (no chocolate left in this house!) it made them so light and delicious, and put little red covered choc sprinkles for valentine’s day just around the icing sandwiched between.
Wish i knew how to share a pic…too late anyhow the last one just left the house for work- hehe


admin February 15, 2011 at 10:24 am

Ooo, I’m so glad! Royal icing is a fab idea! And the sprinkles sound so dang cute. I love it! I really like how creative folks are getting with these cookies–yay! Also, you can always email me a photo. Just attach it like you would attach a document.


Hope Hill February 11, 2011 at 6:06 pm

Love this recipe! Question, though. We can’t use white chocolate due to soy allergy. What would be a good substitute?


admin February 11, 2011 at 7:05 pm

Hope: Hm. Not sure about that. How about a plain vanilla frosting? That would be delish!


Sandie {A Bloggable Life | Inn Cuisine} February 5, 2011 at 1:54 pm

Oooo… I’m sharing this! I have a lot of innkeepers who follow me on Twitter & Facebook, who are always looking for fun, fresh, gluten-free recipes to serve to B&B guests with special dietary needs. This looks great!


admin February 5, 2011 at 8:25 pm

Sandie: Oh, I’m so glad! Thanks for letting me know!!


rwect February 2, 2011 at 3:15 am

I just made them…YUM!!, i have been looking for an oreo like cookie recipe for ages and these fit the bill, and good for my gut (not the muffin top!!). my 2yo keeps asking ”ni have more chocky bikki peas’
however did have to add vanilla to the filling, just for familiarity.
Thank you for a great GF recipe, will now check out the rest of your site :)


admin February 2, 2011 at 2:03 pm

Ooo, I’m so glad! And I love the “peas” for “please” phase–so cute! And vanilla in the filling is brilliant!!


Becky Hawkins January 30, 2011 at 8:06 pm

I’m guilty of just eating the middle of double stuff Oreo’s just for a little taste. Now, I can simply make them and enjoy the whole thing! Thank you from my happy GF self.


admin January 31, 2011 at 9:37 pm

Becky: Yay!!


Paul January 30, 2011 at 4:31 am

No wonder you were a hit at the potluck, these look amazing!


admin January 30, 2011 at 11:55 am

Paul: Yay! And yes. They are awesome. I’m so happy with the recipe!


Karen Robertson January 27, 2011 at 12:15 pm

My son was just talking about making GF oreos the other day, we will have to give these a try, thank you. They look yummy.


admin January 27, 2011 at 9:04 pm

Karen: Oh good!! Let me know what you think!


Susie January 24, 2011 at 9:29 am

Oh My Gosh! I made these last night, they are so good. I only made a partial batch, will have to make the rest tonight. The whole family loved them! The shape was more like a football instead of round, but no one cared. Thanks for all the great recipes. Susie


admin January 24, 2011 at 10:10 am

Susie: Oh, I’m so glad! Yay!


gaile January 20, 2011 at 10:35 pm

Jeanne you are a Jeanne-ius! ;-) I am going to make these for my next work potluck and make big points. thank you!!


admin January 21, 2011 at 10:37 am

Gaile: LOL and yay!! Let me know what you guys think!


Sophie January 20, 2011 at 8:01 am

Your gf oreo cookies look so delectbale & tasty too!

MMMM,..Nice to enjoy with a good cupe of café latte!

I just moved my blog to wordpress.com / Come over @ my blog & check it out! You must update your RSS though!


admin January 20, 2011 at 11:19 am

Sophie: Thanks! And so fun! I will come over and check out your site ASAP!!


InTolerantChef January 19, 2011 at 10:17 pm

How yummy! I love the sound of the filling.


admin January 20, 2011 at 11:19 am

It really is terrific! And so dang simple, wow.


Cheryl January 19, 2011 at 7:55 pm

I’m so going to make these tomorrow. Two girls in my youth group at church are wheat free. They are going to love being spoiled! I will let you know how they go over.


admin January 19, 2011 at 9:02 pm

Cheryl: Oh, I’m so glad!! Definitely let me know how the youth group likes them!!


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