Back By Popular Demand

Many of my readers have responded very favorably to the last blogpost that I did regarding the Best GFCF bread ever, and also requested additional great GFCF recipes. As I previously mentioned, this is not a blog that is designed to focus on food, but I guess since a lot of our kids are GFCF, I suppose a post here and there about some great recipe that I come across or put together is ok. Right?

Well I did come across a GREAT new GFCF recipe. Actually, it wasn't dairy free, but I reworked it and now it is. YEA! Blake and I made them today, and they are really yummy. Even my husband liked them. But we didn't make them for me or for him, We made them for Blake,and he loved them. What are they you ask? I'll tell you: GFCF Oreos!! And they are also free of soy and corn as well.

To be honest, a regular Oreo kind of turns my stomach. I apologize to those of you who are die hard Oreo fans out there. But just the ingredients gross me out. However, these Oreos taste really great! I would use the filling recipe even if I was making regular cookies. The reason that they are better is because the shortening that I used is Spectrum Shortening, which is much healthier than Crisco.

The cookie itself uses Teff flour, which we used in the Greatest GFCF Bread ever. So here is another good use for that flour. It also incorporates white rice flour and sweet rice flour. Sweet rice flour is also known as glutinous rice flour, and it can be a little hard to find. They have it on amazon.com, but I was a bit in a rush to make these, so I located it at an Asian supermarket. And the difference in price was startling. It was $2.99 at the supermarket vs $6.56 on Amazon. However, if the convenience of using Amazon outweighs running all over town, I will tell you, you will get a lot of cookies from the bag of flour.

Note the sugar in the cookie: I stayed with 1/2 organic cane sugar and 1/2 coconut sugar. I'm just starting to get into using coconut sugar. It's a great sweetener as it is lower on the glycemic index. Also, the confectioner's sugar I use is the organic powdered sugar which is corn-free. If you don't care about the corn, you can use regular confectioner's sugar.

I made these just a tad too big, so they look a little like whoopie pies rather than cookies. Blake wanted two, but they are too big for that. I usually give him two cookies at a time.

So let me know if you like them. By the way, the original recipe is calculated in weight not volume which is a much better way to measure. But if you don't have a kitchen scale or you just don't like measuring by weight, let me know, and I'll convert it for you. You can email me at valerie@snaccers.com

Gluten-Free Dairy-Free Oreos
adapted from Gluten-Free Girl and the Chef
October 21, 2010

Yield: I only got 10 sandwich cookies out of this recipe, but mine were too large. I would most likely be able to get double the amount with a smaller cookie.


For the cookies:
80 grams sweet rice flour
60 grams white rice flour
35 grams teff flour
2 grams (1/2 teaspoon) xanthan gum
1/2 cup unsweetened cocoa powder (we used Dagoba organic)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (we used 1/2 cup organic cane sugar and 1/2 cup coconut palm sugar)
140 grams Spectrum shortening
1 large egg

For the creamy filling:
58 grams Spectrum shortening
4 tablespoons Spectrum shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preparing to bake. Preheat the oven to 375°. Line a baking sheet with parchment paper or a Silpat.
Making the cookie dough: Put the sweet rice flour, white rice flour, and teff flour in a mixing bowl. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Mix together with a wisk or fork until blended. Add the shortening and egg and mix well using a handheld or stand mixer. Once it is all blended, it may still look dry, however, it will stick together when forming the cookies

Baking the cookies: Scoop a rounded teaspoon of batter and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)
Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180 degrees. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.
Repeat with the rest of the dough.

Making the creamy filling. Blend all the ingredients together with your mixer. Clean the beaters first, of course.

Assembling the cookies: Spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.

Continue until all the cookies are little chocolate sandwiches with a creamy filling. Oreos.

Eat and enjoy!