Gluten Free Homemade Oreos
Say goodbye to store bought. These homemade oreos are all you need!
Ingredients
For the cookies
- 2 cups gluten free oat flour
- 1/3 cup cacao or cocoa powder
- 1/2 cup coconut sugar
- 2 flax eggs (I used flax egg replacements)
- 1 tsp vanilla extract
- 1/4 cup applesauce
- 2-3 T almond milk
- 2 T coconut oil
For the filling
- 1 cup coconut butter
- 2 tsp ground vanilla beans
- 1/4 cup maple syrup
Instructions
- Mix all the dry ingredients in one bowl .
- Mix wet in another.
- Add wet to dry and mix until combined.
- Gather dough into a ball and wrap it in plastic.
- Stick it in the fridge to chill for about 1 hour.
- Preheat oven to 350.
- Once dough is chilled, cut it in half with a bench scraper .
- Tear out 2 sheets of parchment paper.
- Roll the dough out onto one piece of parchment, while putting the other piece of parchment between the rolling pin and the dough. This helps the dough from sticking to the rolling pin.
- Once the dough is rolled out very thin, cut it into circles using a cookie cutter.
- Place cookies on a lined baking sheet .
- Repeat these steps with the other half of the dough.
- Once all the cookies are cut, bake in the oven for about 8-12 minutes, depending on the thickness of the cookies. (I checked on mine every 5 minutes)
- While the cookies are baking, mix the filling ingredients in a blender or food processor .
- Wait until the cookies have cooled completely before adding the filling and making them into sandwiches.
- The filling will feel loose, but when you stick the cookies in the fridge, it firms up nicely.
Recipe Notes
If you don't like coconut, you can fill the cookies with a cashew cream instead of coconut butter. Sub cashews (that are soaked overnight) for coconut butter and follow the rest of the filling recipe. You can also fill the cookies with natural peanut butter, almond butter or sunflower butter. This will cut some sugar out of the recipe.