gluten-free homemade oreos

July 31, 2012

In the words of the brilliant George Costanza... I'm speechless.  I have no speech.  And I'm convinced that it's not humanly possible to eat one of these cookies whilst standing up.  

Knees shall buckle. 
Tears shall fall. 
Crumbs shall freckle thy cheeks.   

If you're feeling extra spunky and daring, go ahead and drown one of these puppies in your iced coffee.  Yeah, I said it.   Life is short, eat some oreos for breakfast.

I made big fattypants cookies, just the way I likes 'em.  This is the ideal cookie-to-cream ratio, my friends.  If you happen to disagree, certainly feel free to flatten those dough balls to your heart's content.  

Oh, and if you're looking for a more traditional, non-gluten-free-homemade-oreo... I gotcha covered there, too pal.  

How's that for a close-up? 

Gluten-Free Oreos

gluten-free, dairy-free

Adapted from the amazing Smitten Kitchen

For cookies

1/2 cup Earth Balance vegan buttery sticks, room temperature
1 cup sugar
1 teaspoon vanilla
1 egg
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 cup unsweetened Dutch process cocoa
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

For filling

1/4 cup Earth Balance vegan buttery sticks, room temperature
1/4 cup Earth Balance vegan shortening, room temperature
2 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
pinch of salt
  1. Preheat oven to 350F. Line a baking sheet with parchment paper; Set aside.
  2. In the bowl of an electric mixer, cream Earth Balance butter and sugar until smooth. Add egg and vanilla, and continue to beat for another fluffy.
  3. Separately, whisk together dry ingredients (flours, cocoa powder, xanthan gum, baking soda, baking powder, salt). Add to butter mixture, and beat until incorporated.
  4. Roll rounded teaspoons of batter into balls and place on prepared baking sheet 2 inches apart. Flatten each ball to desired thickness. Bake for 9 minutes (slightly longer for a crisper cookie) and immediately remove from oven. (Cookies will harden as they cool!) Transfer onto a wire rack to cool completely.
  5. To prepare filling, beat together Earth Balance butter and shortening until smooth. Add in the sugar and vanilla at low speed.  Mix on high and beat until filling is light and fluffy.