Let’s face it, when it comes to a gluten free golden Oreos are options are limited. There’s K-toos, Glutino and our favorite by far, the Goodie Girl Birthday Cake cookie. 

Being able to make our own cookies is the best way to guarantee taste and safety, don’t ya think?

And these are SO easy to make, I promise. 

I also can’t emphasize enough the importance of using the right gluten free flour when you bake. To get the very best results you need to use my PREMIUM flour blend. When you know the exact brand of gluten free flour that is used in a recipe you are likely to get the results you desire. Learn more about my flour here.

As always, if you make them let me know. Send me an email or post some photos in our Stay Gluten Community. 

I hope you love them as much as we did. 

Ingredients

• 190 grams Paola’s OWN all-purpose GF flour
• 1/2 teaspoon xanthan gum (I use Bob’s Red Mill)
• 1/2 baking soda
• 1/4 teaspoon salt
• 51 grams shortening (I use spectrum palm shortening)
• 56 grams butter or non-dairy alternative, softened
• 100 grams light brown sugar
• 50 grams sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl whisk together the flour, xanthan gum, baking soda and salt. Set aside.
3. In a separate large bowl and using an electric mixer, cream together the butter, shortening, and the sugars for 1-2 minutes.
4. Add the egg and vanilla and mix until light in color and creamy. Scrape down the bowl as necessary.
5. Add in the flour mix and mix into a batter. Scrape down the bowl as necessary.
6. Use a 1 tablespoon/small cookie scoop to scoop the cookies 3 inches apart onto the baking sheet. Let them sit on the baking sheets for 10 minutes.
7. Bake for 13 minutes. For a crunchier cookie bake for 15 minutes. Let them cool on the baking sheet for 10 minutes then carefully transfer them to a wire rack to cool completely.

*NOTES:

1. To get the very best results you need to use my PREMIUM flour blend. When you know the exact brand of gluten free flour that is used in a recipe you are likely to get the results you desire. Learn more about my flour here.
2. This recipe makes 28-30 cookies. Scooping the batter onto the parchment paper and then letting it sit is key. Tear a third piece of parchment paper and scoop the remaining batter onto it while you are waiting to free up a baking sheet. Make sure the baking sheet is completely cooled before sliding this piece of parchment paper with scooped batter onto it.

For the Filling:

Ingredients

• 56 grams butter or non-dairy alternative, softened
• 240 grams powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-2 tablespoons milk or non-dairy alternative (if necessary)

Instructions

1. Mix the butter using an electric mixer until smooth and creamy. Mix in the powdered sugar, vanilla and salt. Mix until smooth and creamy. Add the milk if necessary being careful not to make the filling runny, you want it to be somewhat firm, but easy to spread. 
2. Frost one side of one cookie and pair it with another cookie to make a sandwich. Repeat until all cookies are used. 
3. Serve and enjoy!

I’m trying to figure out what to make next. Any suggestions? Leave me a comment below.