Gluten Free Oreo Cookies! (dairy free too)
My Gluten Free Oreo Cookies have chewy middles, crunchy edges and that signature Oreo taste running the whole way through. Think Millie’s cookie with a cookies & cream upgrade AND completely gluten, dairy free.. but you’d never, ever know it!!
I have a few different cookie recipes on my blog but none of them were quite like the ones that come in little paper bags in the bakery section of the supermarket. You know the ones…thin, chewy cookies with crunchy edges that you can smell from a mile off. I get jealous every time I see them on the shelves. So I set about developing a recipe and a few months later, I was finally happy!
Using this base, I firstly created my Gluten Free White Chocolate and Raspberry Cookies . Second up was this one… and oh my its a beauty!
They’re super duper easy to make, you only need basic ingredients and a whisk/spoon and a bowl.
Honestly, you can’t go wrong with this one but I have included 1,014,534,623 tips (as per usual!) in my recipe to make sure your cookies not only taste perfect, but look perfect too!
I actually use “Oreos” in 3 different ways in my recipe:
(1) crushed down to fine crumbs and mixed in with the flour so you get an Oreo taste throughout the cookies
(2) broken into chunks and mixed through the cookie dough so you get bigger pieces to bite into
(3) a few extra chunks and swirls of the cream are added to the top of the cookies during the baking process for decoration and extra taste!
Here’s a pic of all the bits you’re going to need to make my Gluten Free Oreo Cookies
- Light Brown Sugar – you can replace this with Caster Sugar, although the light brown sugar will improve the colour and give a more caramelly taste to the cookie
- Plain Flour – I always use Doves Farm FREEE Gluten Free Plain Flour
- Stork – stick to Stork!!! It’s the best!!!! The one in a foil block, not a tub
- Gluten Free Oreos aka “Cookies and Cream” – you could use any biscuit you like here but if you’re after gluten free Oreos, you’ll find a supermarket own version in the free from aisle of most supermarkets. You can also buy official gluten free Oreos from online American stores but be warned, they’re very expensive!
- Bicarb & Baking Powder – make sure yours are gluten free!!! Annoyingly some supermarket own brands contain wheat.
Questions about my Gluten Free Oreo Cookies
Q. Can I skip the fridge/freezer time?
A. Chilling them serves two purposes for my Gluten Free Oreo Cookies (1) it develops the flavour and (2) it makes the dough easier to moulds. The dough will be far too runny to mould into balls if you skip it so, no, you can’t I’m afraid!
Q. Can I swap the brown sugar for caster sugar?
A. Yes! The cookies won’t be quite so brown or caramel tasting – so if you can get light brown sugar it will be better, but if not golden caster or regular white caster will work too.
Got any more questions?? Let me know and I’ll add them!
Gluten Free Oreo Cookies! (Dairy Free too)
- 275 g Gluten Free Plain Flour
- 120 g Stork - the block that comes in foil – see picture above
- 110 g Light Brown Sugar - replace with caster sugar if you haven't got any – but light brown is better here!
- 90 g Caster Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda - aka bicarbonate of soda
- 1 Whole Egg
- 1 Egg Yolk
- 1 pack of gluten free "Oreos" - usually weighs 160g and you get 9 "Oreos"
Make the Dough
- Melt the Stork butter in a pan on a very low temperate. Set aside. >Do not allow it to boil/burn!
- Place the two types of sugar into a large mixing bowl and stir together until they're evenly mixed.
- Add the melted butter to the sugar and whisk until fully combined>Takes about 15 seconds of vigorous whisking. The sugar should look a little less grainy when you're done!
- Add the whole egg and egg yolk and whisk in until fully combined>Balloon whisk for about 10 seconds
- Take 4 of your "Oreos" and crush into tiny pieces like the picture>I put them in a bowl, break them up a bit with my hands and then use the end of rolling pin to bash them into small pieces. You could also seal them up in a sandwich bag and do the same.
- Put the crushed Oreos from the step above, baking powder, baking soda and flour into a bowl and stir together.
- Add half the flour/oreo mix to the butter/sugar egg mix and whisk in until combined.>I recommend using a wooden spoon/ordinary spoon for this, not a whisk, otherwise it all gets stuck in the whisk and its annoying!
- Add the other half of the flour/oreo mix and whisk in until fully combined.>There should be no white bits of flour left in the mix at this stage. If there is, keep whisking!
- Take another 2 oreos and break into larger chunks. Place into the cookie dough and mix together.
- Cover the mixing bowl with cling film and place into the fridge for at least 1 hr>Don't worry if its looking quite runny at this stage – it firms up loads in the fridge! Overnight is great if possible.>You can put it in the freezer rather than the fridge if that's easier, reducing the chill time to 45 mins.
Make the Cookie Dough Balls
- Use a tablespoon/ice cream scoop to scoop out 1 golf ball sized portion of cookie dough.>I weigh the balls so they all cook evenly – mine are 65g each>They should be very easy to scoop and mould. If its sticky and not holding its shape, it hasn't been in the fridge for long enough.
- Mould into a smooth balls, place onto a plate/tray and into the fridge until you're ready to cook them.
Cooking: Stage 1
- Pre-heat your oven to 175oC (fan).
- Whilst your own is reaching temperature, line 2/3 baking trays with baking paper/tin foil. >Top tip: if the baking paper is flapping around in the oven, it can cause the cookies to come out in funny shapes! Cut the paper to the exact shape of the baking tray, crunch it into a small and then stretch it out. This stops it curly up!
- Place a maximum of 4 cookie balls onto each baking tray and place into the oven
- Place the trays into the oven for 6 mins.
Cooking: Stage 2
- Remove from the oven and tap them on the sides – this is to flatten them out a bit, to make them more of a Millie's cookie rather than a chunky cookie.>They'll look something like this picture.>If tapping them doesn't flatten them out, you can use the back of a spoon to push the middles down. You can be quite forceful with them as they're going back in the oven to keep cooking anyway.
- You should have 2 or 3 Oreos left at this stage. Follow these steps for both taste and to make them look pretty! A) Take your last few Oreos and pull the two discs apart. B) Scoop out the cream in the middle and dollop onto the cookies in a random pattern (don't worry about it being neat, it'll melt and look pretty anyway!) C) Break the biscuits into chunks and push into the cookies – you can be more forceful than you'd imagine with this! If there are any cracks in the cookies , you can poke them into the middle of the cookie a bit too!D) Use the back of a spoon to reshape the cookies at this stage – if the edges are a bit messy/they're not perfect circles, just push them into shape! >Don't worry if this is taking a while, unlike cakes these cookies can be out of the oven for a few minutes without really affecting the end result. By the end, they should look something like my picture.
- Place the cookies back into the oven for 5 mins>I recommend turning the tray around from how it was positioned last time because most peoples ovens are hotter at either the front/back so this gives the most even bake
- Remove the cookies from the oven.A) If they've gone nice and brown around the edges and slightly gooey in the middle then you're done!>Something like the photo – this was taken fresh out of the oven, before its had a chance to cool and set. The cookies will continue to cook whilst out of the oven so they'll still be very soft. Don't try to pick them up until they're cool! No need for a cooling rack either – just let them cool on the baking tray.B) If not, put back in the oven for 2 mins. Remove from the oven and let them cool on the baking tray.
- Don't try to move them from the baking tray until they're completely cool.