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!
- 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
- 1 teaspoon Dry Ener-G Egg Replacer
- 2 teaspoons Vanilla Extract
- 5 tablespoons Water
- 1/4 teaspoon Salt
- 4 tablespoons Softened
- 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 tofor Taking these Beautiful Photos!