Gluten-free Oreo Cookies

Whether you are celiac or not, you will love these gluten-free Oreo cookies. Also, if you like cookies with authentic chocolate flavor, this is definitely your recipe.

Although it is an extremely simple preparation to prepare and ideal for cooking with children, it is still exquisite. Without a doubt, you will captivate your guests with the softness of the cream contrasted with the intensity of the chocolate.

These gluten-free Oreo cookies prove that it is possible to make pastries without additives, while retaining the tasty touch of the originals. Because today there are many options for people with celiac disease, you can find gluten-free flour in supermarkets and health food stores.

We leave you before a completely homemade recipe. However, don’t forget that moderation is key when it comes to eating sweets. Consequently,  try not to go overboard with the quantities, as this delicious recipe can be very tempting.

Also, remember that if you have problems with sugar or if you suffer from diseases such as diabetes, obesity or insulin resistance, you should consult your nutritionist or doctor to see if you can indulge in these types of whims from time to time. 

Gluten-free Oreo cookie recipe

Ingredients:

For the cookies

• 160 g gluten-free flour
• 95 g cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 70g butter
• 100 g of brown sugar
• 1 egg
• 1 teaspoon and a half vanilla extract

For the filling

• 75 g icing sugar
• 90g butter
• 1 teaspoon vanilla extract

Utensils:

• 1 bowl
• Electric stirrers or electric mixer
• 1 strainer
• Baking paper
• Roller
• Pasta cutters
• 1 spoon or piping bag

preparation:

• First, preheat the oven to 180ºC.
• Then you will beat the egg together with the butter, the vanilla extract and the sugar, until it forms a creamy and homogeneous mixture.
• Sift the flour together with the bicarbonate, salt and cocoa powder and add to the previous mixture, until it forms a ball that has a consistency similar to plasticine.
• Take the dough with your hands and knead  until you get a compact ball.
• Then place this dough between two baking papers to prevent it from sticking to the rolling pin or the counter and roll it out until it reaches a thickness of about 0.5 cm.
• Subsequently cut the dough with a pasta cutter in the shape you want and place them on a baking tray, previously lined with baking paper or greased with butter.
• You must bake for about 12 minutes, being careful not to overdo it, so that they do not burn.
• Then take them out of the oven and let them cool on a rack. Reserve.
• In a separate bowl, beat the butter, vanilla extract and icing sugar with the rods. This will form a uniform cream. 

• With the help of a spoon or a pastry bag, put a little filling in the center of a cookie and crush with another, until the cream reaches the edges. Repeat with all the cookies.

Data of interest

• Difficulty: easy
• Preparation time: 30 minutes
• Cook time: 12 minutes
• When you have buttercream filling, it is advisable to consume the gluten-free Oreo cookies within the next two or three days. In addition, they are well preserved by storing them in a metal box isolated from light and air.