This recipe is VERY special. and I mean Very. very.very .very. I have seen several Oreo Cookie Recipes around the Internet- and honestly none of them really looked Oreo. They looked like a delicious Cookie- but not Oreo. Oreo’s melt in your mouth.. after a nice little crunch. I’m going to brag endlessly about this recipe.. and let me tell you why.
I spent an ENTIRE WEEK working on these. 40 plus hours.. making them over and over and over. Changing the flour amounts, experimenting with every element of them. I ate SO many cookies. I even cried once in exasperation. But in the end. I got them PERFECT. This is one of those recipes that I will feel eternally proud of. I am especially excited that they are Free of Gluten/Dairy/Soy/Corn/Rice/Egg – suitable for almost anyone.
So Friends.. Enjoy! This recipe is a treat made with lots of love for each of you!
Ingredients
- 1 1/4 cups Tapioca Flour
- 3/4 cup Sorghum Flour
- 1/2 cup Teff Flour
- 3/4 cup Dark Chocolate Cocoa Powder (I Like to use Hersheys!)
- 1 cup White Sugar
- 1/2 teaspoon Baking Soda
- 5 tablespoons Softened Earth Balance Butter
- 1 teaspoon Dry Ener-G Egg Replacer
- 2 teaspoons Vanilla Extract
- 5 tablespoons Water
- 1/4 teaspoon Salt
Oreo Filling
- 4 tablespoons Softened Earth Balance Butter
- 2 tablespoons Dairy Free Milk
- 3/4 cup Vegan Shortening
- 4 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Preheat oven to 375 Degrees.
- In the bowl of a Stand Mixer (or using a hand mixer) Combine The Softened Butter, Sugar and Vanilla Extract.
- Mix in the Tapioca, Sorghum, Teff, Cocoa Powder, Baking Soda, Egg Replacer, Salt and Water- until the dough comes together. (It will be similar to the consistently of play dough- kind of sort of
- Between two pieces of Parchment paper roll out the dough- roll it out as thin as you would like. This dough will not rise significantly in the oven- just slightly. So think Oreo Cookie- you want the dough that thin. I would suggest rolling the dough out to 1/8 inch thick.
- Using a Circular cookie cutter or biscuit cutter cut the dough and place it on a parchment covered cookie sheet. Cookies can be placed close together.
- Bake 10 minutes and remove from oven. Allow them to cool on the cookies sheet for several minutes before removing.
- Make the Frosting: Using a hand mixer or Stand Mixer beat together the Butter, Shortening, Vanilla Extract, Powdered Sugar and Dairy Free Milk. Place into a Piping Bag or Into a ziplock bag- and then cut one corner. Place roughly one TBS of Frosting on each cooled cookie and top with second cookie.
This Frosting Recipe is enough to make a double batch of the Oreo Cookies. I left this large amount- as you can freeze the frosting and use it another day. But h I suggest doubling the Cookie Recipe as they will get eaten- and if for some crazy reason they don’t- they freeze really really well! This recipe as is makes roughly 30 Oreo Cookies.
I Highly recommend test baking 2-3 just cookies before throwing the entire batch in the oven. A minute makes a significant difference in the final texture of these cookies and all ovens are a little different. My 375 degrees might be a little hotter or cooler than yours! So by testing just a few cookies you can make sure that you are happy with the cooking time before making them all! Make sure to follow the directions in the exact order that I have written. I made these once by throwing the flour into my stand mixer before the butter and sugar- and the dough did not come together.
The Oreo’s Pictured contain An Expresso Cream Filling! This can be made by Using Expresso in place of the Dairy Free Milk- and by adding 2-3 TBS of Expresso Coffee grounds!
This recipe participated in Slightly Indulgent Tuesday and the Calling All Cookies Exchange.
A BIG thanks to Matt Calabrese for Taking these Beautiful Photos!
*Much Love*
-Brittany-
{ 36 comments… read them below or add one }
Thank you, thank you for all your hard work! These look absolutely scrumpdiddlyumpshush!
) I think this needs to be my (only one so far out of four) gf daughter and I's next baking expedition! Happy Holidays!
I. Want. These! They look amazing. Thanks for posting them on the Calling All Cookies exchange, Brittany. Happy holidays!
Ooooooh,…waw, Brittany!! These real gf looking oreo cookies look like real winners! They truly look so appetizing!!
MMMMMMM,..Your recipes never fail me!
Wishing I could eat sugar about now. They look amazing!
Thank you everyone! I feel both proud and exhausted every time I look at these photos
My patience has never been so intensely tried as it was testing and creating this recipe. I hope you love them as much as I do 
Ricki- now you have my wheels spinning once again. there HAS to be a way to make these with natural sugars… You could easily use any natural (unrefined) sugar to make the actual cookie- the filling is were one would have to get creative.. but if there's a will there's a way.. ALWAYS! (right?) Us bloggers can figure out anything.
Yes, we can! (not to sound like Obama or anything)
I'll get hopping on it asap! 
The structure of the frosting- is primarily possible due to the Earth Balance butter and Shortening. The sugar worked to thicken the mixture- I have this crazy thought- but what is you used Cornstarch or another starch without a strong flavor to thicken the frosting- and then used aguave, honey or the liquid coconut sugar to sweeten?
Man.. I wish I was home in my kitchen right now- Im so curious to see if this will work.
hi ricki, hi brittany. hey ricki, can you do fruit instead of sugar? brittany, what if you use fruit powder? i’m new to this, so pls forgive my ignorance: if ricki can do fruit and you are just using sugar as a thickner — won’t this work? i LOVE to cook for me, my husband, my friends, my pets. . . but now i’ve been told to go: gluten free/dairy free/low to no sugar/high protein and then there are those few things the doctors seem to just throw in there for kicks: no cucumbers, no corn, no potato, no oranges, no coconut. . . anyways i use to love to use ‘just tomatoes’ fruit powders in baking & i used to put it in plain yogurt/oatmeal. here’s the site: http://www.justtomatoes.com/jtstore/pc/showsearchresults.asp?pageStyle=H&resultCnt=10&keyword=powder. the powders come in many flavors: bannana, blueberry, mango, strawberry, peach. . . what do you guys think?
You are officially a culinary deity! I made these oreos today and they're delicious, thank-you so much for the recipe! As I just moved into my flat I had to hand-beat everything and use glasses to roll and cut out cookies but nevertheless they turned out amazing, if slightly fatter than normal oreos
Can't wait to try your other recipes. xx
Thanks Hannah! You are the best
If you could e-mail me with a few suggestions on just how you made your blog look this excellent, I would be grateful.
Id be happy to put you in touch with my friend that helped me put this site together. He has major skills around all of this. I just write the recipes
I would be more than happy to help anyone and everyone with making their blog look as pretty as possible
Feel free to drop me a line. You should get my email by clicking my name I believe.
Jason put this site together! He’s your guy
Thanks for sharing this recipe, Brittany! I haven't had an oreo in 6 years! Your recipe is listed on my blog as one of the gluten-free treats that I’ve drooled over this Christmas season. http://www.glutenfreecat.com/?p=2403 I’ll be baking them soon! Hope your Christmas was merry!
THANK you for sharing my recipe! xo
We had a WONDERFUL christmas
I used these oreos as the base for a cranberry swirl Cheesecake!
These are sensational looking. Oh, to be able to dunk an oreo in a glass of almond milk would make me so happy! And here's another idea: I used to (back in the pre-GF days) make an ice cream pie by crushing oreos, mixing with melted butter, pressing into a pie plate and putting in the freezer for about 30 minutes. Then I would soften ice cream and spread it in the frozen oreo pie shell. You could easily do that gluten free and dairy free by using your cookie recipe and then either buying or making dairy free ice cream! Yum!!!! Thanks for a great recipe! And for your perseverance – it was well worth it!
That sounds AMAZING. I make these in excess and just keep big bags of unfrosted cookies in my freezer for whatever idea might pop into my head.
Right now I want a Peppermint Ice Cream Pie with Oreo Crust.. thanks for putting the idea into my head. haha. I HAD been planning to give up sweets for a few weeks after christmas.
Oh, man, I totally understand. I definitely overdid it on my Gluten Free Fudge Mint Brownies last night. I kept telling myself "just one more". I was visiting with my family and we were playing a board game and I guess I just got distracted and before I knew it, I'd packed down, oh, at least four of the brownies!
But….I can't wait for you to make the Peppermint Ice Cream Pie with Oreo Crust!
Ellen
Oh my goodness. Fudge mint brownies!! I would have done the same! I was eyeing the fudge this year but could not touch it.. As it contained dairy. Probably better I didn't eat any..right?
These look AMAZING! Oreos have always been a favorite and well it was a bit devastating the day I found out I couldn't have them any more! Thank you for making them possible once again!
YAY! I felt the same way! and to be honest the best part about figuring out this recipe is now I can once again have Oreo Crust in pies and of course in my latest Cheesecake Recipe. I now keep a giant bag on hand and all times in the freezer for whatever fleeting idea might come to me!
You impress yet again B!
I needed to use a whole stick of EB and 7 TBS of water for the cookie dough to come out play- dough like. I only used 4 cups of powdered sugar in the frosting and it was still yum yum.
Thumbs up.
Hmm! Ok. Im going to make this recipe soon- and figure out where I went wrong with the liquid. I must have written the incorrect amount somewhere.
I am glad they turned out for you despite my error.. They are very sensitive to liquid amount- especially with the butter- too much will yield a cookie that spreads out when baked. Or- just a little bit too much liquid will create a harder cookie. They should be crunchy , break apart easy and melt in your mouth..
By the way- you have been busy in your kitchen!!
Thanks SO much for giving my recipes a try!!
I noticed a little bit of spreading when they baked – I will cut them smaller next time to account for that
My Batch made 26 cookies.
They should not be spreading whatsoever. I will make them this weekend to figure out what needs to be changed on the ingredient list. I spent a week trying to get them just right- (spreading was not something that I would allow to win over me!
I have a feeling that maybe the water amount needs to be upped just slightly- But not the Butter.
Also- Did you Follow the directions exactly. In the case of these cookies its highly important to begin by combining the sugar, butter and extract first before adding the dry ingredients.
Will get back to you on this one!
I can't get anything past you! I didn't add the sugar to the softened butter first (rookie mistakes I tell you).
They crunch just like normal oreos and the bigger size is JUSTTTTT fine
Keep us updated!!!! Check your inbox, pictures sent,.
This is on my "to do" list this week. Hurray! I tried and tried to make a gf/cf oreo cookie recipe and never got it right. I can't wait!
Lisa@The Nourishing Homemaker
I know you perfected this recipe BUUUUUT….. We cannot use sorghum at all. Unfortunately my son has terrible reactions to it. We have 30 allergens (no nut or seed flours either) Do you think using another flour would work? I do make my own “all purpose” flour with multiple rice flours etc… I use it to bake EVERYTHING. I wonder if this would work for this recipe if I were to replace the sorghum. Also, we cannot use Ener-G egg replacer, we have a potato allergy as well. We always use applesauce to replace egg in just about every recipe but I see here this should be a dry mix. Any other suggestions as to what I could replace that with? If not I will just do my own testing and see what I come up with. My son has been wanting to make “chocolate owl” cupcakes he saw somewhere and they use oreo’s for the eyes. He would love these!
Hi Tara! I just wrote 2 books and I reworked this recipe. In it- is this oreo recipe new and improved (it does not use sorghum) Its in Book 2 (Part 2) http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/1938104013/ref=pd_sim_b_2
I REALLY want to make these but the only thing holding me back is using white sugar and powder sugar. Any suggestions on subs for these two?
Hey! I have an updated healthier version of this recipe in one of my new books. I believe it’s the part 2 portion of the essential gluten free baking guide.
The book explains how to
make homemade powdered sugar out of unrefined varieties.
These are yumelicious! I must admit, I was out of sorghum so desperation drove me to “play” with this recipe and alter it to my particular allergies (quirks?) I used Namaste’s biscuit mic in place of the tapioca flour AND sorghum. I reduced the baking soda to 1/4 t. I also used an egg so I reduced the liquid to 4 T. The consistancy was exactly playdough and they cooked up beautifully in 10 mins! I have no doubt my alteration made them not as good as yours, but I was pretty darned pleased with them and so were my children. Thanks so much, Brittany – you help so many people feel non-quirky!
That’s good to know that the flour alterations and the egg worked. I don’t have egg replacer called for, so I was wondering how adding an egg and reducing the other liquid would work
Now I will have to go play with the recipe too 
I have a little cousin that would also LOVE to eat oreos like everyone else, and I would really love some crushed oreos in non-dairy icecream 
these look amazing… My daughter is going to be in heaven this weekend when I make them for her…. Thank you so much for all your wonderful recipes….Stacey
Hi Brittany, I am having a hard time getting teff flour in Queensland, Australia without getting it shipped which would add another $12 to the total cost of the recipe. I would love to make these for my 8 year old who misses oreos so much. Can you recommend a substitute for it? Many Thanks