This homemade crisp gluten free oreos cookies recipe is so fun to make. Fill with white frosting, or have some fun and make the middles rainbow! Oreo just came out with a limited edition rainbow filled Oreos and I really wanted to make a gluten free version for the blog.
Gluten free sandwich cookies have always been one of my favorite cookies. How is it possible I have never made a sandwich cookie? I have made lots of whoopie pies, and things more cake-like, but never a real filled cookie that resembles an oreo.
My kids were pretty excited about this gluten free cookie recipe too. These cookies are crisp like an Oreo, and the thick vanilla filling is so good.
Why these cookies are great:
Many ask if Oreos are gluten free and sadly, they are not. I love buying gluten free oreo style cookies, but they tend to be grainy. My daughter and I knew we could do better creating this homemade gluten free oreo recipe. These gluten free chocolate wafer cookies are crunchy! Just like real Oreos!
These gluten free chocolate wafers are the perfect vessel for my thicker rainbow colored buttercream frosting. If you aren't in a colorful mood, you can easily use white frosting like the original Oreos.
What you need to make this recipe
- Gluten free flour blend - see below for my recommended brands.
- Cocoa powder - I like to use Anthony's Cocoa, Ghirardelli, and Rhodelle best.
- Baking powder and salt
- Eggs - size large
- Pure vanilla extract - do not use imitation vanilla.
- Butter - you can also use vegan butter if you are dairy-free.
- Powdered sugar
- Food coloring - you can use natural or regular brands.
Recipe step by step directions
Step 1: Add your dry ingredients to the bowl and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and mix well.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
Step 4: Lay out a piece of wax paper and put your chocolate cookie dough on top. Place a piece of wax paper on the dough and roll to ¼ inch thickness.
Step 5: Use a small cookie cutter to cut out the cookies. In hindsight, I shouldn't have used this cutter with the scalloped edges. It was a little harder to peel the shapes out once cut. You can use any shape cutter you like. Just make sure your dough is cold.
Step 6: Bake the cookies on a parchment paper-lined cookie sheet for 8 minutes at 350º F.
Remove the cookies from the oven and place on a cooling rack. Allow cookies to completely cool before adding frosting to the middles.
Step 6: Make your frosting in a standing mixer with butter, vanilla, powdered sugar, and a little water.
Step 7: To make rainbow frosting, divide your frosting into bowls. Add a few drops of food coloring to each bowl. Mix and adjust the color darker if you like.
Step 8: Fill a pastry bag with frosting and pipe frosting onto chocolate cookies and then top with another cookie to make the sandwich cookie.
These homemade gluten free oreo cookies are perfect for a birthday party!
If you love cookies as much as we do, you will want to check out all of our delicious gluten free cookie recipes!
More delicious cookies to make:
- Gluten Free Chocolate Chip Cookies
- Giant Gluten Free M&M Cookies
- Gluten Free Butter Pecan Cookies
- Crisp Gluten Free Butter Cookies
If you don't have time to make these and you want gluten free oreos, my two favorite store-bought gluten free oreo cookies are by Kinnitoos and Glutino. Trader Joe's also makes one but they are pretty grainy tasting to me.
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Homemade Gluten Free Oreo Cookies
- 1 ½ cups gluten free flour blend *see note
- ½ cup cocoa powder unsweetened
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ cup organic sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ cup butter melted
- 3 ½ cups powdered sugar
- ½ cup butter
- food colorings
- 3-4 tablespoons of water depending on how stiff you want your frosting
- In a large mixer, add all wet ingredients and mix.
- Add in the dry ingredients slowly.
- Remove the dough and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Preheat the oven to 350º F.
- Remove the dough from the refrigerator and remove from the plastic wrap.
- Place the dough on a piece of wax paper.
- Cover with another piece of wax paper and roll to ¼ inch thickness with a rolling pin.
- Use your favorite cookie cutter to cut out shapes.
- Spray coconut oil on a baking sheet.
- Place each cookie shape on the baking sheet.
- Bake the cookie shapes for 8-10 minutes.
- Remove from the baking sheet and place on a cooling rack.
- Add the powdered sugar, butter, and water to the standing mixer.
- Mix on low until the powdered sugar is incorporated.
- Divide the frosting into several bowls (depending on how many colors you make).
- Add a few drops of food color to each bowl. Mix well.
- Take a pastry bag and a tip and add one color of frosting to the bag. Pipe it onto a cookie then add another cookie on top to make the cookie sandwich.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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