Gluten-Free Oreos Recipe by Gluten-Free Girl

gluten free oreos

Ingredients

Directions

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Making the filling: Put the butter and vegetable shortening into the bowl of the stand mixer. Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes.

STEP 6

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. Gently, press the second cookie down onto the filling and watch the filling reach the edges.

Recipe by Gluten-free Girl

 

Suggested Ingredients:

 

 

 

 

 

 

 

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