4 Easy Ways to Make Gluten Free Oreo Cookies

Gluten-free baking has become increasingly popular in recent years, with many individuals adopting a gluten-free lifestyle due to health concerns or dietary preferences. One of the most beloved treats that people often miss when switching to a gluten-free diet is Oreo cookies. However, with a few simple substitutions and some creative baking, you can enjoy delicious gluten-free Oreo cookies in the comfort of your own home.

In this article, we'll explore four easy ways to make gluten-free Oreo cookies, from using gluten-free flours to creative twists on the classic recipe. Whether you're a seasoned gluten-free baker or just starting out, these methods are sure to satisfy your Oreo cravings.

Method 1: Using Gluten-Free All-Purpose Flour

One of the simplest ways to make gluten-free Oreo cookies is to use a gluten-free all-purpose flour blend. These blends typically contain a combination of rice flour, potato starch, and tapioca flour, which provide a neutral flavor and versatile texture. When using a gluten-free flour blend, it's essential to note that the ratio of flours may vary depending on the brand and type you're using.

To make gluten-free Oreos using this method, you'll need:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Combine the dry ingredients in a medium bowl, then cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract, then gradually add the dry ingredients to the wet ingredients. Roll out the dough on a floured surface to about 1/4 inch thickness, then use a cookie cutter or glass to cut out circles. Bake at 350°F (180°C) for 12-15 minutes, or until firm to the touch.

Tips for Working with Gluten-Free Flours

When working with gluten-free flours, it's essential to note that they can behave differently than traditional wheat flour. Gluten-free flours tend to be more delicate and prone to crumbling, so it's crucial to handle the dough gently and avoid overworking it. Additionally, gluten-free flours may require more liquid than traditional flour, so be prepared to adjust the liquid content of the recipe as needed.

Method 2: Using Almond Flour

Almond flour is a popular gluten-free flour alternative made from ground almonds. It has a nutty flavor and a delicate texture, making it an excellent choice for baked goods like cookies. When using almond flour, keep in mind that it's high in fat and can be dense, so it's essential to use it in moderation.

To make gluten-free Oreos using almond flour, you'll need:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Combine the dry ingredients in a medium bowl, then cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract, then gradually add the dry ingredients to the wet ingredients. Roll out the dough on a floured surface to about 1/4 inch thickness, then use a cookie cutter or glass to cut out circles. Bake at 350°F (180°C) for 12-15 minutes, or until firm to the touch.

Method 3: Using Coconut Flour

Coconut flour is a gluten-free flour alternative made from dried coconut. It's high in fiber and protein, making it an excellent choice for baked goods like cookies. However, coconut flour can be dense and dry, so it's essential to use it in moderation and with plenty of liquid.

To make gluten-free Oreos using coconut flour, you'll need:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk

Combine the dry ingredients in a medium bowl, then cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract, then gradually add the dry ingredients to the wet ingredients. Add the coconut milk and mix until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness, then use a cookie cutter or glass to cut out circles. Bake at 350°F (180°C) for 12-15 minutes, or until firm to the touch.

Tips for Working with Coconut Flour

When working with coconut flour, it's essential to note that it absorbs liquid differently than traditional flour. Coconut flour can absorb up to 4-6 times its weight in liquid, so it's crucial to add plenty of liquid to the recipe. Additionally, coconut flour can be dense and dry, so it's essential to use it in moderation and with plenty of fat and liquid.

Method 4: Using a Gluten-Free Oreo Cookie Mix

For those who want to take the guesswork out of making gluten-free Oreos, there are several gluten-free Oreo cookie mixes available on the market. These mixes typically contain a combination of gluten-free flours, sugar, and cocoa powder, and can be made with just a few additional ingredients.

To make gluten-free Oreos using a mix, simply follow the package instructions and add any additional ingredients required. Most mixes will require you to add butter, eggs, and vanilla extract, then mix until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness, then use a cookie cutter or glass to cut out circles. Bake at 350°F (180°C) for 12-15 minutes, or until firm to the touch.