Gluten Free Oreo Cookies

[purple]

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

[purple]

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

[purple]

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

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

[MyMississippi]

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

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]

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

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]

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. I lose my brain when it comes to technical/electrical machines (I don't know how to use her camera either

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]

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!!!!

[purple]

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]

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

Oh, shut up......

[wolfie]

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

[RissaRoo]

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]

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 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.

[lasal]

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