Easy Homemade Gluten-Free Oreo Recipe: Delicious & Celiac-Friendly Treat
Do
you have the old-school desire for the rip-crackle of an Oreo biscuit but are
looking for a gluten-free option? Well, fret not! This recipe for Easy
Homemade Oreos that are gluten-free has got everything chocolaty without
any gluten. More so, if your doctor has advised you to adhere to a gluten-free
diet for celiac disease or you simply love gluten-free baking, we bet these
delicious cookies would be your next snacking obsession.
This recipe will help you achieve the effect of a thin, crisp chocolate wafer and buttercream filling. What’s more, one can adjust the recipe to one’s liking!
Why Prepare Gluten-Free Oreos in the
Kitchen?
From
experience, it is much healthier to eat seasonal homemade gluten-free Oreos
than to buy manufactured ones, which also contain no preservatives. Such cookies:
1. Will
suit a person with celiac disease or gluten intolerance.
2. Contain
healthy ingredients that are easy to find in any grocery shop.
3. Are
more delicious than Natalie's versions with the added advantage of being made
fresh and in any flavor desired!
Easy Homemade Gluten-Free Oreo Recipe: Delicious & Celiac-Friendly
Treat
Ingredients Needed in Making Easy
Homemade Gluten-Free Oreos
For the Cookies:
1) Cup gluten-free all-purpose: 1 (ensure it is labeled gluten-free)
2) Cocoa: ½ cup unsweetened
3) Powder of baking ½ teaspoon
4) Sodium chloride: ¼ teaspoon
5) Sweet cream margarine or buttermilk: ½ softened
6) Sugar: ¾ cup granulated
7) Extract of vanilla 1 teaspoon
8) Egg: 1 large
For the Cream Filling:
1) Sweet cream margarine or buttermilk: ¼ cup softened
2) Icing sugar: 1 ½ cups
3) Vanilla Essence: ½ tsp
4) Milk (any): 1 tbsp if you have to (use any non-dairy version if necessary)
How to do it Step by Step
Step 1: Preparing the Cookie Dough
Mix
Dry Ingredients: In a medium bowl, combine the gluten-free
flour, cocoa powder, baking powder, and salt and whisk until well blended.
Then, set aside for later use.
Cream
Butter and Sugar: In another bowl, take the butter and sugar
and use an electric mixer to cream them for about 2-3 minutes until slight
fluffiness is achieved.
Add
Wet Ingredients: Add the egg and vanilla and beat in until
mixed well.
Combine
Wet and Dry Ingredients: Then add the dry mixture into the
wet mixture little by little, mixing at low speed until a dough is achieved and
formed.
Chill
the Dough: Then, after kneading the dough, cover it with
plastic wrap and place it inside the refrigerator for at least half an hour.
This part is the most important one, as it concerns the ease of manipulation
and the contouring.
Step 2: Shaping and Baking the
Cookies
Preheat
Oven: Turn on the oven to 350°F (175°C) and
prepare a baking sheet by placing parchment paper on it.
Roll
Out Dough: Place the dough on a lightly floured surface, and
using a rolling pin, roll it out to a thickness of approximately ¼ inch.
Cut
Out Cookies: A round cookie cutter, measuring approximately 2
inches in size, is used to cut out cookies. Place them onto the prepared pan
and do not forget to leave some space between each cookie.
Bake:
Bake for about 10-12 minutes, or until the edges are set. Once baked, place the
cookies on the same baking sheet and let them cool down completely.
Step 3: The Cream Filling
Cream
Butter and Sugar: To a bowl, add softened butter and pour in
powdered sugar and use a hand-held electric mixer to achieve a thick batter.
Add
Vanilla and Milk: After that, incorporate vanilla essence and
milk and beat the mixture until a thick and spreadable consistency is reached.
Stage 4: Putting Together
Gluten-Free Oreos
Place
the Width: Using a small spatula or piping bag with stiff
filling, place about 1 teaspoon of filling on the flat surface of one cookie.
Join
the Cookies: Place another cookie on top and gently press it
down to make a sandwich.
Chill
and Serve: To enjoy these assembled cookies at their best,
place them in the refrigerator for about 15-20 minutes before serving.
Quantity & Serving
Yields:
18-20 chocolate-coated cookies filled with cream
Serving
Size: 1 cookie
Total Calories
Each
cracker has approximately 90 calories, which makes it easier to consume
than typical Oreos.
Tips for Success
· Choose the Right Flour: Opt for very smooth-textured gluten-free flour that contains xanthan gum or guar gum.
· Chilling is Key: Chilling the dough is always required in order to assist in better handling and to keep the shape of the cookie after baking.
Serious:
In case of variations of filled cream, gingerbread men can be used as
decorations with filling inside for kids.
Why people enjoy this recipe
Easy
Homemade Gluten-Free Oreo Recipe has become a favorite for many. Because it
does not involve gluten, the end product still tastes amazing. Is simple and
fast to make even for those who have never baked before. Provides a healthier
homemade option that is fresher than shop-bought and tamed comforts.
Can These Cookies Be Stored?
Of
course! Please keep your gluten-free Oreos in a tightly sealed small container
at room temperature for not more than 5 days and keep them refrigerated for
about 10 days. They keep very well in the freezer as well for two months.
Final Conclusions
There
is a gluten-free Oreo recipe that proves that gluten intolerance or celiac
disease does not have to mean deprivation of favorite foods. With basic pantry
staples and a bit of affection, one can whip out a dozen cookies that can compete
with (or even better) the original ones.
Get
an apron on and simply make one of these for yourself.