Gluten/Dairy/Soy/Rice/Egg/Corn Free and Vegan. This recipe will impress you!
- Ready Time :
- 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
- 2 teaspoons Vanilla Extract
- 5 tablespoons Water
- 1/4 teaspoon Salt
- 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
** Please Note: I’m suspicious that I have listed a Liquid/Butter amount incorrectly- will be testing the recipe this weekend to resolve any error- (02-09-11)**
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 All the most common Allergens – and suitable for almost anyone.
So Friends.. Enjoy! This recipe is a treat made with lots of love for each of you!
- 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!
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!