We’re taking our love for sandwich cookies to a new level with these homemade gluten-free oreos. Trust us, you CAN make them at home and they are even better than store-bought! Check out the recipe video for more helpful tips & don’t miss the vanilla or peppermint cream filling!
- | Medium
- | 90 mins
- | 40 servings
- In a medium bowl, whisk together the almond flour, oat flour, sweet rice flour, corn starch, baking cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, beat the butter, baker’s sugar, and light brown sugar until light and fluffy, 3-5 minutes. Add the chocolate extract and mix until combined.
- With the mixer on low, slowly add the dry ingredients to the butter beating until well incorporated but still crumbly.
- Divide the dough in half and form into two discs. Roll out each disk between two pieces of parchment paper to 1/8-1/4 inch thickness or a 12x11-inch oval. Chill on a baking sheet for 15 minutes.
- Working with one half at a time, use a 2-inch round or fluted cutter to cut each round into cookies. Roll the scraps up and cut out cookies again – try to get the cookies as close together as possible, so you only had to roll out the scraps 2 times or else the cookies will get more dense. And tough.
- Chill the cookies on a parchment-lined baking sheet in the fridge for 30 minutes or in the freezer for 15 minutes.
- Meanwhile preheat the oven to 350°F. One sheet at a time, bake the cookies on a parchment-lined baking sheet 1.5-inches apart for 10-11 minutes.
- When the cookies come out of the oven, use the bottom of a glass cup to gently press them down so they’re flat and smooth on top. Let cool on the baking sheet for 5 minutes before using a thin metal spatula to transfer them to a wire rack to cool completely before filling. Repeat with remaining baking sheets.
- While the cookies cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, cream the butter over medium speed until light and fluffy, 3-5 minutes.
- With the mixer on low, slowly add the powdered sugar, vanilla extract, and, if using, ¼ teaspoon peppermint extract, and salt. Beat until combined. Taste and add more peppermint extract as desired. Fill a piping bag fitted with a ½-inch round pastry tip with the frosting.
- Pair the cookies by similar size. Pipe a dollop of frosting onto half the cookies, then gently make a sandwich with the paired cookies. Chill cookies for 20 minutes to set the frosting before eating (or the frosting will ooze out when you bite down!).
For the Chocolate Cookies
- 1 cup + 3.5 tablespoons (144g) superfine blanched almond flour
- 1 cup + 3 tablespoons (144g) gluten-free oat flour
- ¼ cup + 2.5 tablespoons (70g) sweet rice flour (such as mochiko)
- ¼ cup + 3.5 tablespoons (70g) corn starch
- ¾ cup + 1½ tablespoons (90g) Rodelle Organic Baking Cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup + 5 tablespoons (300g) unsalted butter, room temperature
- 1 cup + 1 tablespoon (189g) ultrafine baker’s sugar
- ¾ cup + 1 tablespoon (189g) light brown sugar
- ¼ teaspoon Rodelle Organics Chocolate Extract
For the Vanilla or Peppermint Cream Filling
- ½ cup (113g) unsalted butter, room temperature
- 1½ cups powdered sugar, sifted
- ½ teaspoon Rodelle Organics Pure Vanilla Extract
- ¼ - ½ teaspoon peppermint extract (for vanilla version, replace with ½ teaspoon more vanilla extract)
- Pinch kosher salt