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Gluten Free Oreo Cookies! (Dairy Free too)

Prep Time10 mins
Cook Time12 mins
Chilling Time1 hr
Servings: 10 cookies


  • 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.
    >Use a balloon (hand) whisk/spoon
  • Add the melted butter to the sugar and whisk until fully combined
    >Use a balloon whisk again. 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.
    >Balloon whisk again
  • 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
    >A spoon/spatula will be much easier to use than a balloon whisk now.
  • 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! A couple of ways to make it stay flat:
    (1) 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!
    (2) if you've got a spare baking tray to hand, cut the paper a bit bigger than baking tray. Stack the two baking trays ontop of each other. Place the baking paper ontop of the top tray and tuck the excess over the sides, sandwiching it in between the two trays
  • Place a maximum of 4 cookie balls onto each baking tray and place into the oven
    >I bake 2 or 3 on 1 tray at a time – not brave enough to do 4 although they probably would fit! They spread out a lot whilst cooking and ideally, you don't want them touching whilst cooking.
  • 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 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!)
    >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.
    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!
    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 (as you can see from the pic above, mine are browner on the left than the right)
  • 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.
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