gluten-free Oreos

gluten-free Oreos

A few days ago, on Twitter, someone I follow linked to a recipe for homemade Oreos.

Now I have to tell you, I wasn’t a huge Oreos fan when I was a kid. The cookie part of the sandwich always crumbled tough against my teeth. More than any other packaged cookie, Oreos tasted like they had been weeks from the factory. That creamy filling tasted artificial, especially when I compared them to my mom’s buttercream frosting. Give me gingersnaps, the tiny crunchy ones that rattled in the box, any day. Or those flourescent pink sugar wafers. Those were so distinctly artificial, like nothing in nature, that I loved the shatter of sugar on my teeth. Animal crackers were always exciting for the little box with the string, so I could carry it around like a purse. And vanilla wafers were so laden with sugar the idea of them now makes my head hurt, but oh how I loved them when I was a kid, especially underneath a bowl of banana pudding.

Oreos? Whatever.

But Danny loved them as a kid. When I showed the link to him, his eyes lit up like Christmas lights. We convert a lot of recipes around here. It’s easy for us now. Why not?

Danny and I danced in the kitchen in the early afternoon.  Lu has been crazy about the Cookie Monster lately and saying, “Cookies!” in as deep a voice as she can manage. She stood on the chair and thwacked a spoon against the counter, drumming to the music we were playing. Once I decided on the flours (white rice for crispness, sweet rice for stick-to-itivenss, teff for the soft binding quality), and tossed in a bit of xanthan gum, the recipe was exactly the same. It came together in under ten minutes.

Danny swiped a bite of dough from the bowl of the stand mixer. He got that devilish grin on his face. Before Lu was big enough to understand everything, Danny used to mock smack my arm and say “SHUT UP!” when something tasted good. Now, he just swipes the air and mouths it. (If she starts imitating that, we’re okay.) I could tell he wanted to shout, though. “That dough tastes exactly like Oreos cookies.”

I took a bite. He was right.

The filling surprised me. I’ve never been a big fan of Crisco. In fact, we had some in the house because we are working on pie crusts again, and I had read that some people love half butter/half Crisco for their crusts. (I tried it. No thank you.) I scooped a couple of tablespoons into the bowl with the butter and let it whirl.

I’m convinced. This filling has the slightly stiff feeling of Oreos without all that industrial taste. I might just do this for frosting from now on.

Poor Danny and Lu. “Cookies!” she called. I kept her hands away from them so I could set up a photograph. The two of them hovered behind me, waiting, with Lu’s hands creeping toward the stack of cookies. Finally, one or two of the shots were at least in focus enough to call it good.

“Let’s eat!” I shouted.

Oh my gosh. These homemade Oreos, gluten-free? These are possibly the best cookie I have ever eaten. Danny says there should be no possibly in that sentence. These are his favorite cookie of all time.

You have to make them. Today.

Enjoy!

gf oreos, close-up

GLUTEN-FREE OREO COOKIES, adapted from Kitchen Lab Project

I love how food blogs have become a communal recipe box. We share what we learned from someone else, like the index cards where women used to write recipes, and then the next person passes it on with a few crossed-out ingredients or notes added in red pen. I found the recipe for these cookies from someone in NYC who found it on a blog from Scotland called Kitchen Lab Project. She found the recipe from Deb at Smitten Kitchen, who adapted them from this book. You know that author was inspired by someone else’s recipe before him.

Those of you who have to avoid dairy might be adapting this again soon. I can’t see why a buttery substitute wouldn’t work for the butter in both places. If you can’t eat eggs, you could try the flax seed trick. Or maybe you have a better idea. If you adapt this version of the recipe for your own kitchen successfully, will you leave a link to it in the comments? Everyone should be able to eat these.

For the cookies:
80 grams sweet rice flour
60 grams white rice flour
35 grams teff flour
2 grams (1/2 teaspoon) xanthan gum
1/2 cup unsweetened cocoa powder (we used Dagoba organic)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (we used 1/2 cup organic cane sugar and 1/2 cup coconut palm sugar)
140 grams (1 stick plus 2 tablespoons) room-temperature, unsalted butter
1 large egg

For the creamy filling
:
58 grams (1/2 stick) room-temperature, unsalted butter
4 tablespoons vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preparing to bake. Preheat the oven to 375°. Line a baking sheet with parchment paper or a Silpat.

Making the cookie dough. Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well. (At this point, you might think the dough will be too dry. Trust. Keep mixing. It will come together.)

Baking the cookies
. Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon’s worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)

Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180 degrees. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.

Repeat with the rest of the dough.

Making the creamy filling. Put the butter and vegetable shortening into the bowl of the stand mixer. (Clean the cookie dough out first!) Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes. (Be sure to turn off the stand mixer and scrape down the sides occasionally.)

Assembling the cookies. If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. We couldn’t find ours, so we used a teaspoon measure and our fingers to spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.

Continue until all the cookies are little chocolate sandwiches with a creamy filling. Oreos.

Makes 25 to 30 Oreos.

121 comments on “gluten-free Oreos

  1. Jess

    You may have just made my husband’s month. His to-go snack at work before going gluten-free were Oreos.

    I’ll have to go dairy-free but that won’t be hard.

    1. Susie

      Would you mind letting me know how they turned out dairy free and what you did please? My hubbys favorite cookie of all time was oreos and my daughter is dairy allergic. So between the gluten, dairy, soy, tomatoes, carrots, most oils, well you get the picture. Cooking here is a challenge. :-( I would appreciate any assistance you could give me. My husbands bday is approaching in 11 days and I would love to surprise him with these. :-) Thank you Jess, and thank you Shauna.

    2. Melissa

      Me too! No dairy for me! I have palm shortening and Earth Balance soy-free I could use, but I’d love to hear how someone else makes it work! I LOVE Oreos!!!!

  2. emily

    I quite adore that both you and Deb at Smitten Kitchen have a similar tone to this post. Both your husbands are Oreo fans, and at the end of both this post and Deb’s post, you talk about how much you [unexpectedly] love these.

    Sounds like the recipe is a winner!

  3. marla {family fresh cooking}

    Wow! Sounds like a VERY fun day in the kitchen — SHUT UP! with these oreo’s. I love that I can yell that in print and none of our kids can hear. These really do look amazing & I can smell them & taste the crumbs from CA. Interesting that the Crisco worked in the creme, but I can see how. Good times! xo

  4. Tiffany

    Ahhhhhhh… these look sooo good. I must make them. Usually I break down and buy my “oreos” but I’m sure making my own would be much tastier. Thank you for this recipe.

  5. Marci

    This is so exciting!! Thank you for sharing this recipe, I can’t wait to try it. Though I’ll have to see if it will go dairy-free…I am wondering if coconut oil will work. I’ll let you know!

    Would you mind sharing the recipe in cups instead of grams for those who measure by volume rather than weight? Thank you!!

  6. Ali

    Wow those look so lovely guys! I saw the facebook post yesterday and was very excited to see them! Great photo too! –Ali :)

  7. Heather @ chiknpastry

    i do love oreos — i haven’t made the gf version, but i’ve heard it’s pretty good!

  8. Joy

    Shauna, baking GF has not been easy for me to adapt to (after my son has deveolped Celiacs) but I want to compliment you and many other cooks/bakers that have inspired, admited failure, posted picture, and now with some sucess I feel confident to bake some more! Thank you for all you do! Keep up the good baking! :)

  9. Nina Laden

    I can’t wait to make these, and then unscrew them, lick all the frosting, and then eat the cookies. That’s how we did it as kids.

    Actually, we sucked on the cookies so they would last longer.

    Thank you thank you thank you… oh, and you were in a dream I had last night. You told me we weren’t friends anymore. Is that weird? It must be the cold I have talking smack.

  10. Alice Q. Foodie

    Shauna — those look amazing! I am in awe of your ability to convert these baking recipes! If you want to make them taste possibly even more like Oreos — try swapping out some (maybe half) of the cocoa with black cocoa, available from King Arthur. It gives them that characteristic black color and distinctive flavor!

  11. BellWookie

    OMG! I now have to find someplace local that sells teff, and some spectrum shortening to try these out. The monkey just tried to eat them through the screen. :)

  12. Lauren

    Ok these look really good, but you need to make Pecan Sandies. My fave processed cookie now. Oh and I just got your book in the mail I am going to snuggle up in bed reading your book until Grey’s Anatomy is on TV, then bed.

  13. Gabriel

    You have got to be kidding me? Gluten-free oreos? That is incredible. I’m always on the look-out for great eye-catching recipes to share with our members (in full disclosure I’m the communication arm of Full Circle) and gluten-free recipes especially. I’m definitely sharing this one on our Facebook page! Thanks GFG

  14. deb ... p.s. bohemian

    oh dang Shuana, now you’ve gone and done it — i’m finally gonna have to give in and buy a kitchen scale just to make these! :)

  15. Laura

    Shauna, is sweet rice flour the same as glutinous rice flour?

    Do you have a substitution table? If would be helpful when your readers can’t find something in your recipes and they can’t quite figure out how to substitute.

    Trying them right now with glutinous rice flour, I hope it is ok.

  16. The Italian Dish

    I love what you wrote about the communal recipe box between food bloggers. That’s so true and I love seeing the recipes being adapted and tweaked from person to person. Great job on the Oreos!

  17. Kathleen

    Oh, this is awesome!! I too was always a hater of real Oreos, but I loved homemade Oreos. They’re a completely different ballgame, and so yummy! Thank you for this recipe so that I can enjoy them once again!

  18. kaykatrn

    It’s a miracle!! My newly gluten free daughter probably misses Oreos more than she misses bread!! I can’t wait. Thanks.

  19. kaykatrn

    I don’t have teff flour. Would sorghum flour be an acceptable substitute? I think it is soft, too.

  20. As Good As Gluten

    I saw this recipe about 2 hours ago on your blog and had to have these NOW! I just finished enjoying them…amazingly delicious!! :)

  21. Amber K

    Considering my favorite ice cream of all time is cookies & cream it is the thing I miss the most! But this could easily replace that. Because seriously, it sounds amazing!

    I am really new at gluten-free baking (new as in I have read recipes, but haven’t actually baked anything yet). So I’m not well-versed in what types of flours to use. So thanks for the ideas!!

  22. Anonymous

    Oh wow. I’m going to try these dairy free. I’ve used vegan smart balance and earth balance spread with good results before and I have my own cookie monster at home that will flip out when we try this baking project!

  23. Stefanie, Portland, OR

    OMG. This recipe is OUTSTANDING.

    I made mine vegan, substituted with EnerG egg replacer, Earth Balance Soy-free Buttery Spread. I even replaced half of the sugar with 1/3 cup of agave.

    The cookie without the creamy center will replace the cookie crust (pre-Celiac) I used for my cheesecake.

    THANK YOU !!

  24. Laura

    These remind me of those double-doozie cookies that the American Cookie Company used to sell.… and that I used to eat… which probably explains my cane sugar intolerance now. Can’t wait to make these!!!

  25. Preppy Pink Crocodile

    Well I can’t even get past the smell of Oreos– not my thing. But I think it;s funny what you mention about Crisco in pie crusts. My family is a big bunch of pie snobs. We will eat pie over cake any day. Always always homemade. And only two of us are really allowed to be the pie bakers. Its a serious topic. Anyway, a few years ago we did a taste test butter vs Crisco crusts. Hands down Crisco won! No one preferred butter. I do use the butter flavor Crisco now but that didn’t exist growing up. It might be gross but it makes the flakiest pie crusts. Should be interesting this year now that I am GF…

  26. Jennifer

    Okay, I must admit, every time I walk into the supermarket I eye the Oreos in the cookies aisle. Good sense stops me from buying them, but one of these days reckless abandon is going to catch up with me. I must make this recipe before then to replace whatever sentimental memory from my mind with a great tasting one.

    And one last thing. You forgot to answer the most important question—do you eat the whole cookie, or pull t apart and lick the icing off one half first?

  27. Patty

    Just made these this morning. Very easy dough to work with, measured out 12 grams per cookie for consistancy. They DO taste just like the real thing but the real test will be my sons opinion. He needs to wake up first. Thanks, I had so much fun making these.

  28. chocswirl

    Awesome! I made non-gluten free oreos when I was still undiagnosed and they were awesome. I’ve been sulking ever since coz I can’t eat oreos now… but I’m gonna try these! yum.

  29. Anne Marie

    Lucked out and found some Teff flour on my way home from work. Made these cookies this morning and they are great! Even my non-GF husband thinks they’re great too.

    Thanks for a great recipe.

  30. Katie

    Diagnosed as gluten intolerant back in August, I’ve been waiting for the perfect recipe to draw me into the world of gluten free baking. Last night, I watched my brother eat a bowl of cookies n cream ice cream with a familiar aching in my taste buds.

    I can’t wait to try these out. But what if I don’t have a stand mixer?

  31. Brianne

    I just made them! I placed them a little too close together, so they’re not as pretty as yours, but boy are they amazing. Who needs Nabisco? Thanks for sharing! :D
    –Brianne

  32. Anonymous

    Hi Shauna,
    Thanks for posting this recipe. You make gf cooking fun. The cookies look amazing.

    Could you use the cookie dough to make gf oreo cookie crumbs for cheesecake or other desserts? Perhaps if the dough was baked all in one layer on a large cookie sheet?
    The darkest cocoa that I have ever found is Hershey’s extra dark.

    Thanks again for your wonderful blog.

  33. Kathryn

    The filling recipe seems very similar to an icing recipe that I used to have and lost. It was the icing used by Eisner Grocery store in my hometown. We always had birthday cakes from Eisner’s, and they actually made their own cakes, their own icing.… It was after all the 50’s/60’s when that type of thing happened.

    I wonder if this recipe (both cookie and icing) would work with coconut oil rather than butter. I can’t do soy, so Earth Balance and the like won’t work for me — it’s actually worse for me than occasional butter.

  34. yoonsy

    With my other family members diagnosed with gluten allergy, I became more aware of alternative baking ingredients. And thanks to your site, it does make a gluten free diet less boring! Please keep it up!

  35. Katie

    It just so happens that my mom had a kitchenaid stand mixer hiding in our basement! I feel like I won the lottery. These cookies are awesome. The icing is spot on. Thank you so much Shauna and Danny!

  36. Camellia

    I can’t wait to try these. They have always been the hubby’s favorite, but now I can indulge too!

  37. TRAN! (www.thinktran.com)

    I was wonder.. before reading through ALL the comments… can the dough be chilled and rolled out and cut with a cookie cutter? or do you not recommend that?

  38. Mouse

    I made them dairy-free just by using Spectrum shortening for the butter. Turned out great!

    Now I’m going to go make a second batch. My plan is to make the dough into a log, chill it, and then slice off thin wafers.

  39. Anonymous

    I made these dairy free. Subbed in smart balance and butter flavored crisco. The chocolate part of the cookie smelled amazing in the oven. I made rolls with the dough and pinched off the right amount. then flattened with palm. Definitely smaller pieces that you would probably imagine. don’t overbake or you’ll have burnt chocolate cookies!

    I thought the filling was too sweet and didn’t have the fatty mouthfeel of an oreo (using the df options). I’ll have to experiment to get it correct. While they are certainly edible, it needs tweaking. so close!

    Love everything in grams..it’s the only way to bake!

  40. Cathy @ ShowFoodChef

    I made the other Oreo’s from her recipe on twitter, also — just last week. My friend wanted them SO badly, but can’t tolerate gluten and now I see your recipe (I heard angels sing when I saw it) — I’m making them right now for her. Thx for sharing your talent!

  41. Cathy @ ShowFoodChef

    I made the other Oreo’s from her recipe on twitter, also — just last week. My friend wanted them SO badly, but can’t tolerate gluten and now I see your recipe (I heard angels sing when I saw it) — I’m making them right now for her. Thx for sharing your talent!

  42. Cathy @ ShowFoodChef

    I made the other Oreo’s from her recipe on twitter, also — just last week. My friend wanted them SO badly, but can’t tolerate gluten and now I see your recipe (I heard angels sing when I saw it) — I’m making them right now for her. Thx for sharing your talent!

  43. Bryn

    Oh, oh my. I was nervous to serve these at a party instead of traditional Oreos. I needn’t be. They disappeared, to the gluten-free and gluteny alike. Fantastic.

    Your stories touch me.

    1. Emily

      How far in advance did you make these Bryn? I am afraid the cookies will be soggy if I frost/creme-stuff them too far ahead of time? Thanks!!

  44. shakti space designs

    Shauna,

    Thank you for this recipe. I just made these. WOW! So good. Better than Nabisco. I’ll take pictures tomorrow and post on my blog soon.

  45. Mandi

    I usually go with Kinnikinnick “oreos” but it was fun trying these home-made versions. I didn’t have teff so substituted it for potato starch. For some of the filling I added mint extract for fun. I’ve been diagnosed with Celiac since I was 2 so I don’t know if these tasted like oreos but everyone that tried them (non-celiac roommates and friends)loved them! Thanks!

  46. Johanna

    I just made these subbing flaxmeal for the egg, and 175g Shauna & Danny’s all-purpose flour mix for the sweet rice flour, white rice flour, and teff flour. The cookies are delicious! The dough made for three sheets–the first I made too big, the second I unfortunately burned, but the third was just right. You really do only need a teaspoon of dough, and a flattened circle just a tiny bit larger than a quarter. I only needed to bake mine for 8 minutes.

    The filling was a bit too sweet for me, and I’m not used to that shortening taste. But combined with the cookies, it’s a good balance. I added crushed candy canes to my filling like Candy Cane Joe Joes–yum!

    Shauna, thanks for this recipe!

    1. Mary

      THanks for your comment! I was hoping the GFAP flour would end up with the right consistency, since I don’t have sweet rice flour or teff flour to hand.

  47. Mary Fry

    I can’t wait to try these..I love your recipes anyway so these have to be good. I am planning on substituting Crisco with Palm shortening…I will keep the butter ratio however.

    Just saw a commercial for Oreos and had to run to the computer to locate one. yours sounds the best. Can you substitute sorghum for the teft? I’ve never used teft flour before.

    Blessings,
    Mary

  48. Mary Annelle

    How do I convert grams to cups? Would it be easiest to purchase different measuring cups? Some recipes have grams and some cups. Thanks!

    1. shauna

      Mary, it really is easiest and best if you simply buy a kitchen scale. They cost about $30 and everyone who has switched to using one has been so grateful.

        1. Mary Annelle

          My kids loved them! They even kept a few days and were delicious. We’re about to take a trip and the butter is sitting out right now so that we can take a batch with us. Yum!

  49. Miranda

    My whole family loves these cookies. Two questions: when I make them following your recipe exactly they spread. Why? Also, tonight I substituted coconut flour for the sweet rice flour and they were super crumbly. Why? and what can I add in to make coconut flour work for me? Love your blog!

  50. Karista

    Shauna,
    My 13 year old daughter just made these cookies and they are incredible!! Thank you so much for all your hard work. I cannot tell you how wonderful it is to know there is a website for my daughter to go to when she wants to bake a treat or find a delicious gluten free recipe. She’s been gluten free for three years now and finding your site last year was the happiest day of her life! And mine! She’s now going to bake these cookies for her friends for halloween and color the frosting bright orange. You’re a hero in our house! Karista

  51. Terri Evans

    This looks amazing! My daughter also has a soy intolerance as well…do you know if there is an alternative to the vegetable shortening? Most vegetable shortenings contain some form of soybean.

    1. Melissa

      Try Palm Shortening. I get mine from Tropical Traditions online, but some natural food stores carry small tubs.

  52. Mary

    Oh thank you so MUCH! Im 14 and I just found out that im I have celiac, and I love baking I really want to open up a sweet shop when im old enough. Anyways I was really depressed when I found out there was a bunch of the stuff I love to make I couldn’t anymore like cupcakes,cakes,oreos,ect! But your website is AWESOME I can’t wait to start making all this stuff.

  53. Emily

    I am so excited this recipe seems so easy!! I think I am going to make them for a holiday work party to ensure there is a treat for me.. Maybe split the frosting in half and make some red-stuffed and some green-stuffed? ahh soo excited!! Thank you thank you thank you!!!

  54. Annie

    I just discovered your blog today searching for gluten-free pumpkin pie recipes. I started searching around your blog and I am soooooooooo excited! Just this past April I found out about my gluten intolerance. I am really enjoying finding new recipes. I can’t wait to try this oreo recipe. We always taking oreos whenever we go on a family picnic and I was a little sad that I would never get to enjoy an oreo again. (Although I don’t miss the gluten in them, the lack of energy and migraines is not worth the taste of a cookie.) But now I will get to enjoy them again on family picnic! Thanks!! :)

  55. Robyn

    I just found your blog this morning from googling gluten free christmas cookie books.…. and WOW! I have had these homemade oreos at a friends (not gluten free however) and they were my favourite all time cookie! I am sooooooooooooooooooo excited to find this gluten free recipe! WOW!!!!!!!

  56. Mish

    Super Yum! Thinking of trying these with my son to bring in for his birthday! I was wondering if you’ve tried these again since you stopped using gums…

      1. Mish

        You rock Shauna! Thanks for writing back so quickly :) I’ll give the psyllium husks a try… Thanks again for all of your inspiration!

  57. colleen

    these were delicious! mine did spread so my first batch was a bit of a mess but I was wiser for my second batch and actually followed your 2 inches apart bizniz.

    thanks so much!

  58. Crystal

    I have to admit I’m going a little crazy. I see these wonderful recipes and I can’t make them because I don’t have a scale!!!!

  59. Maureen McCabe

    Happy 100th birthday, Oreo!

    I grew up not especially liking Oreo cookies too. I was probably in my late 20s before I appreciated them. I actually remember falling in love. I was in my 30’s when I had to go gluten free again. I ate gluten free until I was about 6 years old then ate normal for almost 30 years. I hate baking but love eating but this might be necessary.

  60. Rachel Pie

    Oh these look amazing. I tried my hand at the recipe & mine don’t look as good, but tasty all the same! I hope to make it into a oreo pie — gluten free!

  61. Sarah

    Just made these so delicious. Now I must find someone to share them with. no way I should eat that many cookies!!

  62. valerie

    I thought this may be helpful to those without a scale.
    1/8 cup=15 grams
    1/4 cup=30 grams
    1/3 cup=40 grams
    3/8 cup=45 grams
    1/2 cup=60 grams
    5/8 cup=70 grams
    2/3 cup=75 grams
    3/4 cup=85 grams
    7/8 cup=100 grams
    1 cup=110 grams

    1. shauna

      I’m afraid this won’t be accurate with gluten-free flours. It will only be an approximation. Teff flour is one of the heaviest.

  63. Alysa

    Just saw these cookies on Pinterest and I have not been on this blog for years, I like how much it has grown. Congrats. The cookie looks very good, I hope to make it soon myself! I just recently started a gluten free blog with recipies I make and enjoy. Check it out? Great blog/site!

  64. Stacey

    Just made these with a gf friend of mine. The dough went exactly as you said it would, and the cook time is right on! They definitely require a milk or coffee to dunk into, very crunchy. Thanks for the recipe!

  65. Cassandra

    I’ve spent the last two days trying to make Oreos because I love them! And I’ve had everything from Oreo cakesters to flat bubbly messes! I can’t tolerate xanthan gum, what can I do?

  66. Anne S

    I just made a vegan version using your Oreos as the starting point. They came out nicely. My blog is in Norwegian, but google-translate should work fine. http://www.friekaker.no/?p=972
    Butterreplacement=Kakesmør=Milk free shortening with 20% salt water whipped in. I have not tried, but 200 g Crisco with 40 g water with 2,5 ml salt dissolved in, should be fine. Salt need to be fully dissolved, before it is whipped into Crisco. Egg replacement=maizstarch. Water and maizstarch 7:1. Heat while mixing constantly till mixture turns gooey.

  67. Isabel

    Oh my goodness I thought that I would never eat Oreos again when I started eating gluten-free! Thank you so much for posting this recipe, I am definitely going to make these!

  68. Liralen Li

    I’ve made them twice, now, and loved them every time. I’ve also been smashing peppermint sticks (gluten-free and even Kosher!) and when I fill the cookies, I’ve dipped the filling in the smashed candies. The results have been fabulous!

    Thank you so much for posting this! And if anyone wants to know, this recipe works perfectly at altitude, too. I’m at 5200 feet and I just sprayed a little extra water on the dry goods when I first was mixing them. I also kept the baking time to 5 one way and only 4 the other, as they dry out a little faster up here.

  69. Melissa

    I’m wondering if you could roll the dough out thin on a sheet of parchment paper and then use the rim of a small glass to cut all of the cookies out (leaving a small space between each one)? Then remove the excess dough and slide the parchement paper onto the cookie sheet for baking. I think this would be quicker and the cookies would be more uniform and perfect circles. Do you think the dough is pliable enough to do this?

    1. Bonnie

      I put the dough plastic wrap and the squeeze it into a papertowel tube. The dough is uniform that way and then after it chills I slice it like slice n bake.

  70. Carrie

    I was SO excited to go purchase the items to make these for my sister in law who is gluten free, and embarked on the adventure this afternoon. After hitting up two stores to find the sweetened rice flour, I had to give up. I followed the recipe exactly, except used the rice flour and again used it for the sweetened. I’m so sad! The cookies wouldn’t even form, they were so dry and fell apart in my hands when forming. Anyway, I turned it into a giant Oreo, so we’ll see what happened. I’m also planning on crushing up peppermints to decorate the edges! We’ll see how it all works out~

    1. shauna

      Carrie, sweet rice flour is usually in the Asian section of the grocery store. You can also find it at Asian stores. It’s quite important as it’s much, much starchier than rice flour. Next time!

  71. steph

    These biscuits are so easy to make and turn out so well! They tasted delicious.…I wouldn’t say they are like oreos but they are like homemade chocolate biscuits which are much better! I also used most of them to make a cheesecake crust :)

  72. Helen

    Thank you so much…

    I am a coeliac, and my husband and I used to love going to TGI Friday’s and having a Barnamint Baileys cocktail for a treat.…BUT it uses Oreos in the recipe. I’ve just found the cocktail recipe to have a go myself and surprise him on Valentine’s Day, and then found your GF Oreos! Wahey!

    Here is the Barnamint Baileys recipe if anyone wants to try it…

    2 shots Baileys Irish Cream
    1+1/2 shots Green Creme de Menthe
    1 shot cream
    1 shot milk
    2 scoops good quality Vanilla ice cream
    1/2 scoop crushed ice
    3 Oreo cookies.
    > Put it all in a blender and blend until smooth. Pour into a large glass and decorate with an Oreo cookie. You will need a large straw as it is very thick! Mmmm.…

    I cannot wait to try this! Thank you! :-)