Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Oreo Cookies


purple

Recommended Posts

purple Community Regular

We can eat Oreos again...woohoo! And use them to make muffins, pies, pie crusts, cakes, cookies and cream ice cream, dirt cups.... Egg free and dairy free!

Praise the Lord!

Thanks to Carol Fenster and eatingglutenfree.com for the basic ideas.

gluten-free "Oreo" Cookies

1 cup + 2-3 T. Featherlite flour mix (see below)

6 T. Hershey's Special Dark baking cocoa

1/2 cup white sugar

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup Spectrum shortening

2 tsp. vanilla extract

1 tsp. white vinegar

2 T. dark agave nectar

about 5-6 T. water

press and print cookie cutter, 1 1/2" to 2" (I used 1 1/2")

In mixing bowl, add ingredients in the order listed. Beat until smooth. Form into large ball with hand. If dough is too sticky add another T. of flour, if too dry add another T. of water. Dough should not be sticking to your hands like a gooey mess when you roll it into balls.

Roll dough into small balls and place onto ungreased cookie sheet.

Press down with the palm of your hand (cookie sticks to a glass).

Press cookies with a press and print cookie cutter to form a pattern, if using.

Bake in preheated oven at 350 degrees for about 15 minutes depending on the size and thickness of your cookies. Bottoms will be slightly browned.

Cool completely before "stuffing". Cookies get crisp as they cool, (if not bake them another minute).

"Stuffing"

1 1/2 cups powdered sugar

1/4 cup Spectrum shortening

1/2 tsp. vanilla extract

2 tsp. white sugar

2 tsp. hot water

Beat together with a mixer. Frost a cookie and sandwich together with another cookie.

Featherlite flour mix

1 cup (white)rice flour

1 cup cornstarch

1 cup tapioca flour

1 T. potato flour(not starch)

Tips: I made these 1 and 1/2 times and found that if the cookie pattern doesn't come out clear the dough is too dry or too wet or not pressed down enough. So try a couple and bake them to see how they turn out first.

Enjoy your "OREOS"! :P

P.S. If you use coconut oil they will taste like coconut.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



purple Community Regular

click on the link below to see the cookies.. http://i9.photobucket.com/albums/a52/jelly...60/DSC00004.webp

purple Community Regular
We can eat Oreos again...woohoo! And use them to make muffins, pies, pie crusts, cakes, cookies and cream ice cream, dirt cups.... Egg free and dairy free!

Praise the Lord!

Thanks to Carol Fenster and eatingglutenfree.com for the basic ideas.

gluten-free "Oreo" Cookies

1 cup + 2-3 T. Featherlite flour mix (see below)

6 T. Hershey's Special Dark baking cocoa

1/2 cup white sugar

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup Spectrum shortening

2 tsp. vanilla extract

1 tsp. white vinegar

2 T. dark agave nectar

about 5-6 T. water

press and print cookie cutter, 1 1/2" to 2" (I used 1 1/2")

In mixing bowl, add ingredients in the order listed. Beat until smooth. Form into large ball with hand. If dough is too sticky add another T. of flour, if too dry add another T. of water. Dough should not be sticking to your hands like a gooey mess when you roll it into balls.

Roll dough into small balls and place onto ungreased cookie sheet.

Press down with the palm of your hand (cookie sticks to a glass).

Press cookies with a press and print cookie cutter to form a pattern, if using.

Bake in preheated oven at 350 degrees for about 15 minutes depending on the size and thickness of your cookies. Bottoms will be slightly browned.

Cool completely before "stuffing". Cookies get crisp as they cool, (if not bake them another minute).

"Stuffing"

1 1/2 cups powdered sugar

1/2 cup Spectrum shortening

1/2 tsp. vanilla extract

2 tsp. white sugar

2 tsp. hot water

Beat together with a mixer. Frost a cookie and sandwich together with another cookie.

Featherlite flour mix

1 cup (white)rice flour

1 cup cornstarch

1 cup tapioca flour

1 T. potato flour(not starch)

Tips: I made these 1 and 1/2 times and found that if the cookie pattern doesn't come out clear the dough is too dry or too wet or not pressed down enough. So try a couple and bake them to see how they turn out first.

Enjoy your "OREOS"! :P

P.S. If you use coconut oil they will taste like coconut.

oops!!! so sorry...stuffing frosting should say 1/4 cup Spectrum shortening :(

MyMississippi Enthusiast

Only one thing wrong with that recipe----------too much work for me ! ! ! :D

I'm so TIRED of baking and cooking everything I eat ------ Oh how I long for the days, of going to the fast food joints ---- no cooking, no cleaning the kitchen afterwards --- just eat and run---- :(

Oh sorry------- this was not supposed to be a rant-----

Thanks for the recipe, anyway--- :)

purple Community Regular
Only one thing wrong with that recipe----------too much work for me ! ! ! :D

I'm so TIRED of baking and cooking everything I eat ------ Oh how I long for the days, of going to the fast food joints ---- no cooking, no cleaning the kitchen afterwards --- just eat and run---- :(

Oh sorry------- this was not supposed to be a rant-----

Thanks for the recipe, anyway--- :)

You sound tired... :(

Perfectly ok...I used to work 12 hour days, 5 days a week and now I am not working. One extreme to the other. So now I have time to try new recipes and change old favorites. Actually these are easy, easier than sugar cookie cut outs b/c you don't have to roll out the dough. If you only need crumbs you can save the steps of the cookie cutter and the frosting. I have an oreo muffin recipe I will try soon with just the crumbs....hope they turn out.

purple Community Regular

I am still soo excited! I had to make them again today and tell you all the results. gluten-free Oreos!...mmm! I made them a little thinner than what shows in the pic. I got about 50 unfrosted cookies this time. Each dough ball was about 1 1/2 level teaspoonfuls of dough. I used 1 cup + 2 1/4 T. of flour and 5 T. of water. So much fun to have Oreos again. Mint frosting would be good. Or raspberry...hmm.

Oh, if you frost them they lose some of the snap but still taste scrumptious.

I want to thank my dd who came home from school and took the pic for me b/c I don't know how to use the camera with the computer. :rolleyes: I lose my brain when it comes to technical/electrical machines (I don't know how to use her camera either :lol:

OMG...its good...I put a dab of frosting and a dab of seedless black raspberry jelly in a dish and mixed it well then frosted a cookie. ooohooo....now I gotta try more flavors. If Nabisco can do it so can we. Post your favorite flavors so we can try them....

Moms...good cookie to share at school parties with frosting colors to match the season/holiday.

blueeyedmanda Community Regular

Wow- those sound very good. I am going to tuck this recipe away for a snowy day since I work fulltime so my weeks are full right now and I am trying to spend every second I can outside since the winter is coming.

Thanks for sharing!!!!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



purple Community Regular
Wow- those sound very good. I am going to tuck this recipe away for a snowy day since I work fulltime so my weeks are full right now and I am trying to spend every second I can outside since the winter is coming.

Thanks for sharing!!!!

You are welcome...enjoy the fall...we have leaves on the ground now.

JNBunnie1 Community Regular
You are welcome...enjoy the fall...we have leaves on the ground now.

Oh, shut up...... :angry:

wolfie Enthusiast

Those look amazing!! I wish I had the patience! Maybe someday soon. :)

RissaRoo Enthusiast

mmmmmm, those look so good! Yummy! Thanks for the picture, too (I am one of those visual people who love to see what you're saying, so I love it when people post photos!).

I bet these are way, way better...and you have more control over what goes in them...but for those of you who don't want to make them from scratch, Kinnikinnik makes KToo cookies that are pretty much identical to OREOs. I think they are also casin (sp?) free, but I can't remember if they are egg or soy free?

I can't wait to try these, they remind me also of Hostess Ding Dongs (wasn't that the cupcakes with the frosting in the middle? It's been so long...)

Purple, I love 'ya! Thanks for the recipe.

purple Community Regular
mmmmmm, those look so good! Yummy! Thanks for the picture, too (I am one of those visual people who love to see what you're saying, so I love it when people post photos!).

I bet these are way, way better...and you have more control over what goes in them...but for those of you who don't want to make them from scratch, Kinnikinnik makes KToo cookies that are pretty much identical to OREOs. I think they are also casin (sp?) free, but I can't remember if they are egg or soy free?

I can't wait to try these, they remind me also of Hostess Ding Dongs (wasn't that the cupcakes with the frosting in the middle? It's been so long...)

Purple, I love 'ya! Thanks for the recipe.

If you make them 2 or more inches, a bit thicker and play with it you will get a "Ding Dong" for sure (mmm... kids lunch treat).

The pic makes me want to eat them. They are actually smaller than what the pic shows. I made them thicker the first time just guessing (in the pic)and thinner the second time (1 1/2 level tsp. of dough)with less frosting, stayed crunchy. Dunno maybe the 3rd time will be just right. Try about 1 1/2 to 2 level teaspoons of dough. Good no matter what size :P Have fun. Kids can help too.

I almost tried to make ice cream sandwiches with the dough today but the family had the cars and we didn't have any ice cream :( so I couldn't go to the store. No fun to try sandwiches without the middle.

  • 2 weeks later...
lasal Newbie
We can eat Oreos again...woohoo! And use them to make muffins, pies, pie crusts, cakes, cookies and cream ice cream, dirt cups.... Egg free and dairy free!

Praise the Lord!

Thanks to Carol Fenster and eatingglutenfree.com for the basic ideas.

gluten-free "Oreo" Cookies

1 cup + 2-3 T. Featherlite flour mix (see below)

6 T. Hershey's Special Dark baking cocoa

1/2 cup white sugar

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup Spectrum shortening

2 tsp. vanilla extract

1 tsp. white vinegar

2 T. dark agave nectar

about 5-6 T. water

press and print cookie cutter, 1 1/2" to 2" (I used 1 1/2")

In mixing bowl, add ingredients in the order listed. Beat until smooth. Form into large ball with hand. If dough is too sticky add another T. of flour, if too dry add another T. of water. Dough should not be sticking to your hands like a gooey mess when you roll it into balls.

Roll dough into small balls and place onto ungreased cookie sheet.

Press down with the palm of your hand (cookie sticks to a glass).

Press cookies with a press and print cookie cutter to form a pattern, if using.

Bake in preheated oven at 350 degrees for about 15 minutes depending on the size and thickness of your cookies. Bottoms will be slightly browned.

Cool completely before "stuffing". Cookies get crisp as they cool, (if not bake them another minute).

"Stuffing"

1 1/2 cups powdered sugar

1/4 cup Spectrum shortening

1/2 tsp. vanilla extract

2 tsp. white sugar

2 tsp. hot water

Beat together with a mixer. Frost a cookie and sandwich together with another cookie.

Featherlite flour mix

1 cup (white)rice flour

1 cup cornstarch

1 cup tapioca flour

1 T. potato flour(not starch)

Tips: I made these 1 and 1/2 times and found that if the cookie pattern doesn't come out clear the dough is too dry or too wet or not pressed down enough. So try a couple and bake them to see how they turn out first.

Enjoy your "OREOS"! :P

P.S. If you use coconut oil they will taste like coconut.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,950
    • Most Online (within 30 mins)
      7,748

    Malik
    Newest Member
    Malik
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cookiesyum
      The easiest way to remember the difference between the cholesterol types is HDL;   H=healthy equals healthy (omega 3, 7, limit 6 & 9 MCFA'S =Medium Chain Fatty Acids. 3= coconut oil, 7= sunflower oil, avocado. The higher your HDL the healthier you are & less likely to experience strokes, clogged arteries Etc. You can even use cold expeller pressed coconut oil on your skin and that is the best kind of coconut oil to eat as well. You want your HDL much higher than your LDL, it will help you stay healthy.   LDL;    L=Lousy. Meat fats, processed fats.  The higher your LDL is the more likely you will have strokes, clogged artery is, heart disease, fatty liver.   Then there's lipids... they are the culprit to be blamed for many heart attacks and things like that they are very small round particles that transport fats. You can have a low overall cholesterol reading and most of it be healthy cholesterol and have a ton of lipids and there's nothing you can do to change the lipid count. High number of lipids is very dangerous.   I'm going on statins is extremely dangerous if you ask me it's just completely my opinion, because I have seen so many of my elderly friends bleed to death internally because of the statins. I mean you wouldn't take all the oil and grease out of your car or a motorcycle and then try to drive it that way would you? You see that's what statins do they remove all of your bodies fats and it doesn't matter whether it's healthy fats or a lousy fats. It removes all of them and then your body can't function properly. You have to have fats to keep your skin supple and to stay warm. Your body also needs fats to digest & process certain nutrients, amino acids & vitamins.   Your brain is composed of fat so is that something you really want to remove with a pill every morning and night?   The thing about statins is that they also make the blood vessels and capillaries permeable. So this is how my friends who were on cardiac medication for a long time and statins ended up bleeding internally to death.   If you want to make sure that your heart is healthy, take odorless garlic at night and magnesium, vitamin K & calcium.     
    • pdm1981
      It's also a symptom of EPI.
    • Wheatwacked
      Yes.  Proportionately a small piece to a toddler is like a whole slice to an adult.  This is an important clue.  She was doing well, accidentally ate gluten and later the old behavior returned. I remember reading posts here of people reacting to a kiss from someone who had just eaten gluten. Recent research indicates that 40% of first degree relatives of someone with Celiac have undiagnosed Celiac Disease.  Father, mother, siblings.  There is a whole list of symtoms of "silent celiac".  Here is an article of symptoms possibly mistaken for other causes than Celiac Disease.  When I finally stopped gluten at 63 years old, I counted 19 things that improved, including lifelong mouthbreathing.  I never smelled bad things, so I as a kid, I learned to respond to the other kid's response in order to not seem weird. I really recommend you pursue testing for all the family if you can, and the whole family following GFD.  It is difficult at first, but the benefits will be worth it.  
    • Visionaerie
      I get these but where we are, they are called chicken potstickers. I would obviously suggest that it is the ginger in the product that is causing a stimulative digestive effect! So you might want to do what I do, just cook one of them with the rest of your meal so you don't have the same effect. I love the Feel Good products but they are on the expensive side. (I also drink Reed's ginger brew so in general, ginger is a friend of mine..when delivered at the right dose). Hope this helps and have a warm healthy week!
    • ognam
      Has anyone had Steatorrhea (oily/fatty poop) as a temporary glutening symptom or should I be concerned I've introduced chronic gluten somewhere (like in meds)? I haven't gotten Steatorrhea since before I went gluten free. However, I moved in the past few weeks and haven't been as careful - I've eaten at restauraunts with cross contamination but only experienced minor symptoms like headache. The past week, I ate only gluten free food at home except I went to Red Robin and got fries (told them gluten-free; allergy). The next day I had Steatorrhea and the day after that.   I know it's a symptom of malabsorption so I was wondering if it was the kind of thing that could be caused by one event or if it was due to a more chronic issue. Of course I will speak to a GI but I recently moved and need to find one.   Thank you for any info
×
×
  • Create New...