Make Your Own Gluten Free Oreos from Scratch

Let’s address the elephant in the room – Oreos are undeniably delicious. That iconic creamy filling sandwiched between two fudgy cookies creates cookie perfection in every bite.

But did you know you can totally replicate that addictive Oreo goodness at home, with a gluten-free twist? These homemade creations put store-bought cookies to shame.

Ready to become the master of your own gluten free oreos domain? This step-by-step guide will teach you everything you need to know.

Alright folks, let’s “twist, lick, and dunk” our way to Oreo bliss!

Why Make Your Own Gluten Free Oreos?

Besides giving you total control over ingredients and taste preferences, the DIY approach enables you to:

• Avoid sketchy additives or hydrogenated oils often found in store-bought cookies. Your version will be as clean or fudgy as you desire!
• Reduce sugar and carbohydrate counts. Substitute some sugar for pureed dates or maple syrup for a treat that won’t spike blood sugar quite as intensely.
• Get creative with fun flavors and decorations! Take these iconic sandwich cookies to the next level by experimenting with everything from rainbow sprinkles to matcha cream filling.
• Make it a fun weekend baking project with the kids! Bond over mixing up a batch of personalized gluten free Oreos from scratch.
• Save money in the long run. Homemade costs just a fraction per cookie compared to packages from the grocery store, especially when it comes to specialty gluten free products.

Let your imagination run wild. Grab an apron, some cookie cutters, and let’s Oreo!

Homemade Gluten Free Oreos Recipe

Recipe by radiantnourishCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total timeminutes

Here’s how to construct perfect gluten free Oreos from scratch:

Ingredients

• 1 1/4 cups gluten free flour

• 1/4 cup unsweetened cocoa powder

• 1/2 tsp salt

Instructions

• In a stand mixer or large bowl, beat 1 cup softened vegan butter or coconut oil with 3/4 cup sugar until light and fluffy.
• Add in 1 tsp pure vanilla extract. Scrape down the sides as needed.
• With the mixer on low speed, slowly pour in the dry ingredients from Step 1.
• Mix just until a soft dough forms, adding non-dairy milk 1 Tbsp at a time if dough seems too dry.
• Divide dough in half and shape into discs. Wrap in plastic and chill for 30 minutes.
• Chilling makes the cookies retain their shape better during baking.
• On a floured surface, roll out one chilled dough disc about 1/4 inch thickness.
• Use a round cookie cutter (or biscuit cutter) to cut shapes out of dough. Reroll scraps once.
• Repeat rolling process with second dough disc.
• Arrange shaped cookie dough on parchment lined baking sheets, spacing about 1 inch apart.
• Bake at 325°F for 14-16 minutes until set.
• Allow cookies to cool completely on pan before filling.
• Beat together 1 cup softened vegan butter and 1 1/2 cups powdered sugar until smooth and fluffy.
• Beat in 1 tsp vanilla extract. Add non-dairy milk 1 Tbsp at a time to reach desired consistency.
• Spoon into a piping bag or gallon freezer bag with corner snipped off.
• Pipe filling onto the flat side of one cookie.
• Top with another cookie to make a sandwich. Twist gently and enjoy!

Notes

• You can Store filled Oreos covered at room temperature for up to 1 week.

Ideas for Decorating Oreos

Personalize your homemade treats with fun decorations like:

• Sprinkles – classics like rainbow or chocolate work well
• Crushed cookies – use pieces of leftover dough cookies
• Nut butter – for extra flavor and protein, spread peanut or other nut butter before adding filling
• Toasted nuts – finely chop and sprinkle over filling before topping with second cookie
• Crushed toffee – adds nice crunch!
• Colored white chocolate drizzle – infuse white chocolate with food coloring for a pop of color
• Shredded coconut sprinkled between layers or coating outside of Oreo

Get creative with mix-ins that reflect your personality or the seasons!

Recipe Notes and Substitutions

When making these homemade gluten-free Oreo-style cookies, consider these tips:

• Any gluten free flour mix works, like almond flour, oat flour, or DIY mixes. Avoid bean flours as they change the taste significantly.
• To lower the carbs or calories, sub in erythritol or monkfruit sweetener for half the granulated sugar.
• Coconut or avocado oil can replace the vegan butter, or use half butter and half oil.
• For nut-free cookies, use sunflower seed butter instead of almond or peanut butter if decorating with nut spreads.
• Refrigerating dough for at least 30 minutes before baking makes a huge difference in cookies holding their shape.
• If dough seems dry during mixing, add non-dairy milk a little at a time until a soft dough that sticks together forms.
• Roll dough between two large sheets of parchment for easier transfer onto baking pans.

Feel free to alter the recipe to suit your dietary needs or tastes! Now let’s look at the nutrition numbers.

Serving Suggestions for Gluten Free Oreos

You KNOW you’ll want to eat these beauties by the dozen. But what are some other ways to enjoy homemade Oreos?

• Crumble them up as a topping over gluten free ice cream! The cookie crunch takes sundaes over the top.
• Use cookie pieces and filling to create mini Oreo cheesecakes in a muffin tin. Next level deliciousness.
• Make an Oreo milkshake with non-dairy milk and scoops of your favorite dairy-free ice cream. To die for.
• Go retro and dunk your gluten free Oreos in cold non-dairy milk. Some things never get old!

However you choose to devour them, these from-scratch cookies guarantee you’ll never miss store-bought oreos again!

FAQs About Making Gluten Free Oreos

Have questions about DIY-ing your own Oreos without gluten? Here are some common inquiries:

These homemade Oreos happen to be naturally both!

Have another question? Hit me up and I’m happy to provide more info on crafting your own gluten free cookies!

Troubleshooting Homemade Oreo Issues

Mistakes happen – especially in baking! Here’s how to troubleshoot common homemade Oreo problems:

Cookies spread too much/lost shape? Chill the dough longer before rolling out. And make sure not to overbake.

Cookies crumbling apart? Add a touch more non-dairy milk to dough bind ingredients together.

Filling too thick or sweet? Add a little more butter or non-dairy milk to thin it out and cut sweetness.

Cookies too cakey? Use bread flour or cornstarch to make them more crispy. Also don’t underbake.

Filling too runny? Chill it before piping to firm it up. Or add a tiny bit more powdered sugar.

Cookies bland tasting? Double check you added enough cocoa powder and sugar to dough, or add vanilla.

Don’t stress about less than gorgeous outcomes at first! Making Oreos completely from scratch takes a little practice as you tweak recipes and techniques. Before long, you’ll be cranking out bakery-quality gluten free Oreos like a total pro!

Final Thoughts

Alright folks – we covered a ton of ground here on making craveworthy gluten free Oreo knock-offs in your own kitchen. Let’s do a quick recap:

• Homemade gluten free Oreos taste infinitely better than store-bought, and enable you to control exactly what goes in them.
• The basic method involves creaming butter and sugar, mixing with dry ingredients, chilling dough, cutting shapes, filling once baked and cooled.
• Get creative with fun add-ins and decorations like rainbow sprinkles or pumpkin spice cream.
• Be sure to thoroughly chill dough for at least 30 minutes before rolling and cutting for optimal texture.
• Filled gluten free Oreos will keep about a week stored at room temp in an airtight container.

Now that you’re armed and ready to take on homemade Oreos, why not try whipping up a test batch this weekend? Have fun with it, and make that cookie magic happen!

Let me know if you end up with any other Oreo questions. And if you come up with an amazing signature filling or decoration combo, I’d love to hear all about it!