Gluten Free/Vegan Authentic Oreo Cookies

by Brittany on December 13, 2010

Posted December 13, 2010 by Brittany
Gluten/Dairy/Soy/Rice/Egg/Corn Free and Vegan. This recipe will impress you!

  • Ready Time :
    0 min



  • 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!

  1. Preheat oven to 375 Degrees.
  2. In the bowl of a Stand Mixer (or using a hand mixer) Combine The Softened Butter, Sugar and Vanilla Extract.
  3. 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 :)
  4. 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.
  5. 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.
  6. Bake 10 minutes and remove from oven. Allow them to cool on the cookies sheet for several minutes before removing.
  7. 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!

Big Thanks to Matt Calabrese for taking these beautiful photos!

{ 11 comments… read them below or add one }

whiskandaprayer January 5, 2011 at 2:25 pm

These look amazing! Love the photos!


Jerri January 18, 2011 at 12:46 am

What a cool recipe! These look really good!


Brittany January 18, 2011 at 5:29 am

Thank you! It was a challenging recipe to write- but so much fun to finally figure out :)


Sterling February 1, 2011 at 3:24 am

I can’t want to try this recipe. Thank you for all the energy and time put into it!! Yo go girllllll haha…


Brittany February 1, 2011 at 3:37 am

Hahaha! Thank you!! Hope you love them.


samantha March 25, 2011 at 12:53 am

i didn't see how much egg replacer to use?..


BrittanyAngell March 25, 2011 at 1:54 am

Hi Samantha! This recipe needs tampering- one of the liquid amounts is incorrect. Hoping to make these soon and update that along with the egg replacer amount.


wendi April 6, 2011 at 2:56 am

I wonder if I can use something other than powdered sugar? Any ideas??


BrittanyAngell April 6, 2011 at 2:59 am

Wendi- This recipe needs tampering. One of the liquid measurements is just off! Hoping to mend the recipe soon.
A refined sugar free filling is possible- and I have some ideas. Ill put together a recipe and add it (along with the change to the cookies themselves)

Sorry about this!! -Brittany-


wendi April 6, 2011 at 3:15 am

Ill subscribe so I dont miss it :) Thanks for the response!


BrittanyAngell April 6, 2011 at 11:43 am

I'll work on these asap :) it's a long overdo little project!


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