This week I’m interrupting our baking basics series with my recipe for gluten free Oreos. 

I know gluten free Oreos are readily available in stores now, but I still think it’s fun to be able to make your own (especially for my bakers in my GF Baking Club for Kids)

We’ll pick back up on baking basics next week. This week, I’ve been busy packing up our July Crumbl Cookie inspired S’mores Cookie Bakers Boxes so sharing a recipe seemed perfect. 

I hope you love these cookies and they last longer in your house than they did mine. 

INGREDIENTS:

Cookies

• 157 grams Paola’s OWN GF All-Purpose GF Flour
• 50 grams unsweetened natural cocoa powder
• ½ teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 102 grams palm shortening (I use spectrum)
• 150 grams cane or granulated sugar
• 50 grams light brown sugar
• 1 Large egg
• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats (I used silicone baking mats)
2. In a medium bowl whisk together the flour, cocoa powder, xanthan gum, baking soda, and salt.
3. In mixing bowl cream together the shortening and sugars on high for about 1 minute using an electric mixer. Scrape down the bowls as necessary.
4. Beat in the egg and vanilla until creamy.
5. Add the flour and mix together on low speed until cookie dough is formed.
6. Roll the dough into small balls about 2 teaspoons in size. Place them on baking sheet and press down on them just a little bit gently. If dough begins to crack around the edges, smooth it out with your fingers.
7. Bake each batch of cookies for 8-10 minutes.
8. They will appear too soft when they come out of the oven. Let them cool on baking sheet for at least 5 minutes so that they can firm up and be transferred to a wire rack to cool completely and firm up more.
9. Once cooled make the filling.
10. In mixing bowl cream together the butter, shortening, powdered sugar, vanilla using an electric mixer.
11. Add 1-2 teaspoons of coconut milk if necessary to achieve desired consistency.
12. Pair the cookies by size and spread the filling on one cookie and press the second cookie against it to form a sandwich. Repeat for all the cookie pairs.
13. Cookies can stay fresh covered in an airtight container for up to a week.

NOTES:

• As with all my recipes, using dairy works great. I offer specific dairy free specific alternatives because removing dairy is much harder to substitute for. 
• I HIGHLY recommend making this recipe using my PREMIUM GF Flour blend for the very best results. It is available for purchase pre-mixed HERE. 

As always, if you make this recipe please be sure and post a photo in our Stay Gluten Free Community here. 

Enjoy!