Oreo Cookies (Gluten-free, Vegan)

I just got done making Oreo cookies. They are gluten-free and vegan, which means they are free of many things, except, of course, calories. When I came across this recipe, I was excited. Although I still had to adapt it for Ry, there wasn’t anything significant, like eggs or butter, that needed replacing. I did swap the flours around a little bit and changed the type of sugar, but other than that, it pretty much is the same. Okay, I guess that is kind of significant, considering different flours do lend different flavors, textures, nutrients, etc., but, I guess what I am trying to say, is I can’t take credit for this recipe.

When I first came across this recipe last week, I was so excited to make it. I printed it off immediately and headed to the kitchen, boys in tow. However, we had no cocoa powder. By the time I made it to the store, list in hand, I forgot why I was buying the cocoa powder. I knew I wanted to have some available, though, so no big deal. Tonight, I remembered- the chocolate cookies I was so excited about! Hmmm, something about motherhood and forgetting things, why do these two things go hand-in-hand when we need to remember EVERYTHING?!?!?

These cookies are the real deal, except tastier and better for you! They contain no weird ingredients you can’t pronounce. Okay, I’m stereotyping. I think Oreos would probably have a paragraph of strange words  that constitute food listed under "ingredients" , but I am not sure because I don’t have a package to read. I apologize in advance if I’m wrong, Oreo’s.

These do take a little bit of time to make, only because the dough needs to chill for a bit, but so do we, so no big deal! Plus, they’re not complicated, no weird flipping backwards while walking on your hands to make these cookies taste right. They just taste great. Isn’t that awesome? I'm excited! My kids don’t even know what an Oreo is, but tomorrow they will find out! I may have to give them one as soon as they wake up. I know it’s not the healthiest breakfast, but, hey, my boys eat ridiculously well, so a cookie upon waking would be one heck of a treat!

Oreo Cookies (Gluten-free and Vegan)

Adapted from Oreos and/or Thin Mints by the  Cinnamon Quill


1-1/3 cup sorghum flour

2/3 cup tapioca flour

2/3 cocoa powder

½ cup sucanat (sugar)

1 teaspoon corn-free baking powder

¾ teaspoon guar gum

1/2 teaspoon baking soda

½ teaspoon sea salt

7 Tablespoons cold palm shortening

 4 Tablespoons cold water

1 Tablespoon molasses

extra flour, sugar, cocoa for rolling


2 Tablespoons hot water

1-3/4 cups corn-free powdered sugar

¼ cup palm shortening

Mix dry ingredients in a medium bowl. Add shortening and mix with fingertips. Add water and molasses and mix with your hands, forming a ball. The consistency should be similar to play-dough. Add more water, by the tablespoon, if it’s too dry. Once a ball, cover tightly with saran wrap and put in the refrigerator for 20-30 minutes.

Preheat oven to 325 degrees. Mix extra flour, sugar and cocoa together for rolling (about ¼ cup). Break dough into four pieces and roll out the first piece, until it is about 1/8-inch thick. Using a cookie cutter, cut into shapes. For traditional Oreos, use circles, or use whatever favorite shape(s) you want. I did both circles and stars. Place on a baking sheet and bake for 12-15 minutes. They will get crispy as they cool, so don’t overcook them.

Once cookies are cool, make the filling. Place all of the filling ingredients in blender and mix until smooth. Try the filling on one cookie, to be sure it’s not too soft or too firm. It should be soft enough to handle, but not oozing everywhere. It’s also oily because the hot water melts the shortening. If you find it to be too dry or too wet, add 1 Tablespoon of water or powdered sugar, depending on what direction you need to go.

Place 1-2 teaspoons of filling on one cookie, place second cookie on top and softly squish together. Let sit for about 30 minutes before trying to twist the cookies apart. Remember that Oreo commercial, where some like them twisted apart, others don’t? Well, you can choose with these cookies!

P.S. We are trialing soy, so maybe Ry will even be able to eat his “Oreo’s” dipped in a glass of milk!