This Page

has been moved to new address

gluten-free Oreos

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
/* Primary layout */ body { margin: 0; padding: 0; border: 0; text-align: left; color: #554; background: #692 url(http://www.blogblog.com/moto_son/outerwrap.gif) top center repeat-y; font: Trebuchet;serif } img { border: 0; display: block; } /* Wrapper */ #wrapper { margin: 0 auto; padding: 0; border: 0; width: 692px; text-align: seft; background: #fff url(http://www.blogblog.com/moto_son/innerwrap.gif) top right repeat-y; font-size:80%; } /* Header */ #blog-header { color: #ffe; background: #8b2 url(http://www.blogblog.com/moto_son/headbotborder.gif) bottom left repeat-x; margin: 0 auto; padding: 0 0 15px 0; border: 0; } #blog-header h1 { font-size: 24px; text-align: left; padding: 15px 20px 0 20px; margin: 0; background-image: url(http://www.blogblog.com/moto_son/topper.gif); background-repeat: repeat-x; background-position: top left; } #blog-header p { font-size: 110%; text-align: left; padding: 3px 20px 10px 20px; margin: 0; line-height:140%; } /* Inner layout */ #content { padding: 0 20px; } #main { width: 400px; float: left; } #sidebar { width: 226px; float: right; } /* Bottom layout */ Blogroll Me! #footer { clear: left; margin: 0; padding: 0 20px; border: 0; text-align: left; border-top: 1px solid #f9f9f9; background-color: #fdfdfd; } #footer p { text-align: left; margin: 0; padding: 10px 0; font-size: x-small; background-color: transparent; color: #999; } /* Default links */ a:link, a:visited { font-weight : bold; text-decoration : none; color: #692; background: transparent; } a:hover { font-weight : bold; text-decoration : underline; color: #8b2; background: transparent; } a:active { font-weight : bold; text-decoration : none; color: #692; background: transparent; } /* Typography */ #main p, #sidebar p { line-height: 140%; margin-top: 5px; margin-bottom: 1em; } .post-body { line-height: 140%; } h2, h3, h4, h5 { margin: 25px 0 0 0; padding: 0; } h2 { font-size: large; } h3.post-title { margin-top: 5px; font-size: medium; } ul { margin: 0 0 25px 0; } li { line-height: 160%; } #sidebar ul { padding-left: 10px; padding-top: 3px; } #sidebar ul li { list-style: disc url(http://www.blogblog.com/moto_son/diamond.gif) inside; vertical-align: top; padding: 0; margin: 0; } dl.profile-datablock { margin: 3px 0 5px 0; } dl.profile-datablock dd { line-height: 140%; } .profile-img {display:inline;} .profile-img img { float:left; margin:0 10px 5px 0; border:4px solid #8b2; } #comments { border: 0; border-top: 1px dashed #eed; margin: 10px 0 0 0; padding: 0; } #comments h3 { margin-top: 10px; margin-bottom: -10px; font-weight: normal; font-style: italic; text-transform: uppercase; letter-spacing: 1px; } #comments dl dt { font-weight: bold; font-style: italic; margin-top: 35px; padding: 1px 0 0 18px; background: transparent url(http://www.blogblog.com/moto_son/commentbug.gif) top left no-repeat; color: #998; } #comments dl dd { padding: 0; margin: 0; } .deleted-comment { font-style:italic; color:gray; } .comment-link {margin-left:.6em;}

greenbanner

21 October 2010

gluten-free Oreos

gluten-free Oreos

A few days ago, on Twitter, someone I follow linked to a recipe for homemade Oreos.

Now I have to tell you, I wasn't a huge Oreos fan when I was a kid. The cookie part of the sandwich always crumbled tough against my teeth. More than any other packaged cookie, Oreos tasted like they had been weeks from the factory. That creamy filling tasted artificial, especially when I compared them to my mom's buttercream frosting. Give me gingersnaps, the tiny crunchy ones that rattled in the box, any day. Or those flourescent pink sugar wafers. Those were so distinctly artificial, like nothing in nature, that I loved the shatter of sugar on my teeth. Animal crackers were always exciting for the little box with the string, so I could carry it around like a purse. And vanilla wafers were so laden with sugar the idea of them now makes my head hurt, but oh how I loved them when I was a kid, especially underneath a bowl of banana pudding.

Oreos? Whatever.

But Danny loved them as a kid. When I showed the link to him, his eyes lit up like Christmas lights. We convert a lot of recipes around here. It's easy for us now. Why not?

Danny and I danced in the kitchen in the early afternoon.  Lu has been crazy about the Cookie Monster lately and saying, "Cookies!" in as deep a voice as she can manage. She stood on the chair and thwacked a spoon against the counter, drumming to the music we were playing. Once I decided on the flours (white rice for crispness, sweet rice for stick-to-itivenss, teff for the soft binding quality), and tossed in a bit of xanthan gum, the recipe was exactly the same. It came together in under ten minutes.

Danny swiped a bite of dough from the bowl of the stand mixer. He got that devilish grin on his face. Before Lu was big enough to understand everything, Danny used to mock smack my arm and say "SHUT UP!" when something tasted good. Now, he just swipes the air and mouths it. (If she starts imitating that, we're okay.) I could tell he wanted to shout, though. "That dough tastes exactly like Oreos cookies."

I took a bite. He was right.

The filling surprised me. I've never been a big fan of Crisco. In fact, we had some in the house because we are working on pie crusts again, and I had read that some people love half butter/half Crisco for their crusts. (I tried it. No thank you.) I scooped a couple of tablespoons into the bowl with the butter and let it whirl.

I'm convinced. This filling has the slightly stiff feeling of Oreos without all that industrial taste. I might just do this for frosting from now on.

Poor Danny and Lu. "Cookies!" she called. I kept her hands away from them so I could set up a photograph. The two of them hovered behind me, waiting, with Lu's hands creeping toward the stack of cookies. Finally, one or two of the shots were at least in focus enough to call it good.

"Let's eat!" I shouted.

Oh my gosh. These homemade Oreos, gluten-free? These are possibly the best cookie I have ever eaten. Danny says there should be no possibly in that sentence. These are his favorite cookie of all time.

You have to make them. Today.

Enjoy!


gf oreos, close-up

GLUTEN-FREE OREO COOKIES, adapted from Kitchen Lab Project

I love how food blogs have become a communal recipe box. We share what we learned from someone else, like the index cards where women used to write recipes, and then the next person passes it on with a few crossed-out ingredients or notes added in red pen. I found the recipe for these cookies from someone in NYC who found it on a blog from Scotland called Kitchen Lab Project. She found the recipe from Deb at Smitten Kitchen, who adapted them from this book. You know that author was inspired by someone else's recipe before him.

Those of you who have to avoid dairy might be adapting this again soon. I can't see why a buttery substitute wouldn't work for the butter in both places. If you can't eat eggs, you could try the flax seed trick. Or maybe you have a better idea. If you adapt this version of the recipe for your own kitchen successfully, will you leave a link to it in the comments? Everyone should be able to eat these.


For the cookies:
80 grams sweet rice flour
60 grams white rice flour
35 grams teff flour
2 grams (1/2 teaspoon) xanthan gum
1/2 cup unsweetened cocoa powder (we used Dagoba organic)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (we used 1/2 cup organic cane sugar and 1/2 cup coconut palm sugar)
140 grams (1 stick plus 2 tablespoons) room-temperature, unsalted butter
1 large egg

For the creamy filling
:
58 grams (1/2 stick) room-temperature, unsalted butter
4 tablespoons vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preparing to bake. Preheat the oven to 375°. Line a baking sheet with parchment paper or a Silpat.

Making the cookie dough. Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well. (At this point, you might think the dough will be too dry. Trust. Keep mixing. It will come together.)

Baking the cookies
. Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon's worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)

Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180 degrees. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.

Repeat with the rest of the dough.

Making the creamy filling. Put the butter and vegetable shortening into the bowl of the stand mixer. (Clean the cookie dough out first!) Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes. (Be sure to turn off the stand mixer and scrape down the sides occasionally.)

Assembling the cookies. If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. We couldn't find ours, so we used a teaspoon measure and our fingers to spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.

Continue until all the cookies are little chocolate sandwiches with a creamy filling. Oreos.

Makes 25 to 30 Oreos.

72 Comments:

At 1:06 PM, Anonymous Gaby @ What's Gaby Cooking said...

OMG. OBSESSED. TIMES 10. I can't wait to try these :)

 
At 1:06 PM, OpenID atxglutenfree said...

Oh my gosh, I LOVE oreos! Thank you for posting this recipe :) Pretty pictures also.

 
At 1:14 PM, Blogger Jess said...

You may have just made my husband's month. His to-go snack at work before going gluten-free were Oreos.

I'll have to go dairy-free but that won't be hard.

 
At 1:15 PM, Blogger emily said...

I quite adore that both you and Deb at Smitten Kitchen have a similar tone to this post. Both your husbands are Oreo fans, and at the end of both this post and Deb's post, you talk about how much you [unexpectedly] love these.

Sounds like the recipe is a winner!

 
At 1:15 PM, Blogger Erin Swing said...

Thank you for doing for baking recipes in grams! You rock!
-the gf organic chemist.

 
At 1:17 PM, Anonymous marla {family fresh cooking} said...

Wow! Sounds like a VERY fun day in the kitchen - SHUT UP! with these oreo's. I love that I can yell that in print and none of our kids can hear. These really do look amazing & I can smell them & taste the crumbs from CA. Interesting that the Crisco worked in the creme, but I can see how. Good times! xo

 
At 1:22 PM, Anonymous Tiffany said...

Ahhhhhhh... these look sooo good. I must make them. Usually I break down and buy my "oreos" but I'm sure making my own would be much tastier. Thank you for this recipe.

 
At 1:22 PM, Anonymous Marci said...

This is so exciting!! Thank you for sharing this recipe, I can't wait to try it. Though I'll have to see if it will go dairy-free...I am wondering if coconut oil will work. I'll let you know!

Would you mind sharing the recipe in cups instead of grams for those who measure by volume rather than weight? Thank you!!

 
At 1:23 PM, Blogger Ali said...

Wow those look so lovely guys! I saw the facebook post yesterday and was very excited to see them! Great photo too! -Ali :)

 
At 1:23 PM, Blogger GFree_Miel said...

This is just as amazing as I dreamed it would be! I can't wait to make these!!!!

 
At 1:23 PM, Blogger Maria said...

I've been waiting for these ever since you tweeted the photo! THey look amazing!

 
At 1:29 PM, Anonymous Anonymous said...

They look like whoopie pies....ymmmm......

 
At 1:32 PM, Anonymous carri z. said...

IS THIS REEEEEEEEALLLLL LIFE??????

 
At 1:33 PM, Anonymous Karen said...

I will be making these as soon as I get to Alabama for the winter. They look divine!

 
At 1:34 PM, Anonymous Chantel said...

Can't. Wait.

 
At 1:36 PM, Blogger Heather @ chiknpastry said...

i do love oreos - i haven't made the gf version, but i've heard it's pretty good!

 
At 2:01 PM, Anonymous Caroline said...

It's easy to make them without the egg, and I think the resulting shortbread cookie is even more like the original Oreo. Here's my recipe:
http://www.learningtoeatbook.com/2010/10/black-orange-oreos-for-the-team/

 
At 2:07 PM, Blogger Joy said...

Shauna, baking GF has not been easy for me to adapt to (after my son has deveolped Celiacs) but I want to compliment you and many other cooks/bakers that have inspired, admited failure, posted picture, and now with some sucess I feel confident to bake some more! Thank you for all you do! Keep up the good baking! :)

 
At 2:14 PM, Blogger Nina Laden said...

I can't wait to make these, and then unscrew them, lick all the frosting, and then eat the cookies. That's how we did it as kids.

Actually, we sucked on the cookies so they would last longer.

Thank you thank you thank you... oh, and you were in a dream I had last night. You told me we weren't friends anymore. Is that weird? It must be the cold I have talking smack.

 
At 2:58 PM, Blogger Alice Q. Foodie said...

Shauna - those look amazing! I am in awe of your ability to convert these baking recipes! If you want to make them taste possibly even more like Oreos - try swapping out some (maybe half) of the cocoa with black cocoa, available from King Arthur. It gives them that characteristic black color and distinctive flavor!

 
At 3:06 PM, Blogger BellWookie said...

OMG! I now have to find someplace local that sells teff, and some spectrum shortening to try these out. The monkey just tried to eat them through the screen. :)

 
At 3:34 PM, Anonymous frantic foodie said...

truly genius

 
At 3:38 PM, Anonymous Annette said...

http://elislunch.wordpress.com/2009/10/08/gluten-free-oreo-cookies/
there is a link to the recipe I used. now that I know a bit more about gf baking I may attempt to make my own version as we are now dairy free. great photos!

 
At 3:46 PM, Anonymous Lauren said...

Ok these look really good, but you need to make Pecan Sandies. My fave processed cookie now. Oh and I just got your book in the mail I am going to snuggle up in bed reading your book until Grey's Anatomy is on TV, then bed.

 
At 3:53 PM, Anonymous Gabriel said...

You have got to be kidding me? Gluten-free oreos? That is incredible. I'm always on the look-out for great eye-catching recipes to share with our members (in full disclosure I'm the communication arm of Full Circle) and gluten-free recipes especially. I'm definitely sharing this one on our Facebook page! Thanks GFG

 
At 4:02 PM, Blogger deb ... p.s. bohemian said...

oh dang Shuana, now you've gone and done it - i'm finally gonna have to give in and buy a kitchen scale just to make these! :)

 
At 4:14 PM, Anonymous GF PATISSERIE said...

These look amazing. I think you should package them and create your own Cookie line!

 
At 4:18 PM, Blogger Laura said...

Shauna, is sweet rice flour the same as glutinous rice flour?

Do you have a substitution table? If would be helpful when your readers can't find something in your recipes and they can't quite figure out how to substitute.

Trying them right now with glutinous rice flour, I hope it is ok.

 
At 4:48 PM, Anonymous The Italian Dish said...

I love what you wrote about the communal recipe box between food bloggers. That's so true and I love seeing the recipes being adapted and tweaked from person to person. Great job on the Oreos!

 
At 5:10 PM, Anonymous molly said...

You are a marvel.

 
At 6:17 PM, Anonymous Chef Shawn said...

I want to make these. Right. Now. Thanks for posting the recipe and pics, they look amazing!

 
At 6:18 PM, Blogger Mrs. Q said...

OMG!

 
At 6:54 PM, Anonymous Kathleen said...

Oh, this is awesome!! I too was always a hater of real Oreos, but I loved homemade Oreos. They're a completely different ballgame, and so yummy! Thank you for this recipe so that I can enjoy them once again!

 
At 7:25 PM, Blogger kaykatrn said...

It's a miracle!! My newly gluten free daughter probably misses Oreos more than she misses bread!! I can't wait. Thanks.

 
At 7:35 PM, Blogger kaykatrn said...

I don't have teff flour. Would sorghum flour be an acceptable substitute? I think it is soft, too.

 
At 8:17 PM, Blogger As Good As Gluten said...

I saw this recipe about 2 hours ago on your blog and had to have these NOW! I just finished enjoying them...amazingly delicious!! :)

 
At 9:37 PM, Anonymous Amber K said...

Considering my favorite ice cream of all time is cookies & cream it is the thing I miss the most! But this could easily replace that. Because seriously, it sounds amazing!

I am really new at gluten-free baking (new as in I have read recipes, but haven't actually baked anything yet). So I'm not well-versed in what types of flours to use. So thanks for the ideas!!

 
At 9:58 PM, Blogger Stephanie said...

Thank you!!!!

 
At 11:53 PM, Blogger shutterbean said...

i LOVE the imagery of Danny mouthing SHUT UP to you!

you freaking ROCK!

 
At 5:34 AM, Anonymous Anonymous said...

Oh wow. I'm going to try these dairy free. I've used vegan smart balance and earth balance spread with good results before and I have my own cookie monster at home that will flip out when we try this baking project!

 
At 7:16 AM, Blogger Pomegranate Queen said...

So what would you use instead of xanthan gum?

 
At 11:14 AM, Blogger Noelle said...

Yes, I am going to make these! Yum!

 
At 3:35 PM, Anonymous Stefanie, Portland, OR said...

OMG. This recipe is OUTSTANDING.

I made mine vegan, substituted with EnerG egg replacer, Earth Balance Soy-free Buttery Spread. I even replaced half of the sugar with 1/3 cup of agave.

The cookie without the creamy center will replace the cookie crust (pre-Celiac) I used for my cheesecake.

THANK YOU !!

 
At 6:41 PM, Blogger Erin Farrell said...

OH!!!!!! I am SOOO EXCITED TO TRY THESE!!!!!!

 
At 7:16 PM, Anonymous Laura said...

These remind me of those double-doozie cookies that the American Cookie Company used to sell.... and that I used to eat... which probably explains my cane sugar intolerance now. Can't wait to make these!!!

 
At 11:58 PM, Blogger Preppy Pink Crocodile said...

Well I can't even get past the smell of Oreos- not my thing. But I think it;s funny what you mention about Crisco in pie crusts. My family is a big bunch of pie snobs. We will eat pie over cake any day. Always always homemade. And only two of us are really allowed to be the pie bakers. Its a serious topic. Anyway, a few years ago we did a taste test butter vs Crisco crusts. Hands down Crisco won! No one preferred butter. I do use the butter flavor Crisco now but that didn't exist growing up. It might be gross but it makes the flakiest pie crusts. Should be interesting this year now that I am GF...

 
At 2:53 AM, Anonymous Jennifer said...

Okay, I must admit, every time I walk into the supermarket I eye the Oreos in the cookies aisle. Good sense stops me from buying them, but one of these days reckless abandon is going to catch up with me. I must make this recipe before then to replace whatever sentimental memory from my mind with a great tasting one.

And one last thing. You forgot to answer the most important question—do you eat the whole cookie, or pull t apart and lick the icing off one half first?

 
At 5:52 AM, Anonymous Patty said...

Just made these this morning. Very easy dough to work with, measured out 12 grams per cookie for consistancy. They DO taste just like the real thing but the real test will be my sons opinion. He needs to wake up first. Thanks, I had so much fun making these.

 
At 10:43 AM, OpenID chocswirl said...

Awesome! I made non-gluten free oreos when I was still undiagnosed and they were awesome. I've been sulking ever since coz I can't eat oreos now... but I'm gonna try these! yum.

 
At 5:10 PM, Anonymous Anne Marie said...

Lucked out and found some Teff flour on my way home from work. Made these cookies this morning and they are great! Even my non-GF husband thinks they're great too.

Thanks for a great recipe.

 
At 5:52 PM, Anonymous Jodi said...

I would love to make these. I second the request for a volumetric addition. Yum.

 
At 7:39 PM, Anonymous Katie said...

Diagnosed as gluten intolerant back in August, I've been waiting for the perfect recipe to draw me into the world of gluten free baking. Last night, I watched my brother eat a bowl of cookies n cream ice cream with a familiar aching in my taste buds.

I can't wait to try these out. But what if I don't have a stand mixer?

 
At 8:26 PM, Blogger Rachael said...

YUM! What a perfect cookie recipe just in time for the holidays!

 
At 8:35 PM, Blogger Brianne said...

I just made them! I placed them a little too close together, so they're not as pretty as yours, but boy are they amazing. Who needs Nabisco? Thanks for sharing! :D
-Brianne

 
At 8:06 PM, Anonymous Anonymous said...

Hi Shauna,
Thanks for posting this recipe. You make gf cooking fun. The cookies look amazing.

Could you use the cookie dough to make gf oreo cookie crumbs for cheesecake or other desserts? Perhaps if the dough was baked all in one layer on a large cookie sheet?
The darkest cocoa that I have ever found is Hershey's extra dark.

Thanks again for your wonderful blog.

 
At 5:04 AM, Anonymous Kathryn said...

The filling recipe seems very similar to an icing recipe that I used to have and lost. It was the icing used by Eisner Grocery store in my hometown. We always had birthday cakes from Eisner's, and they actually made their own cakes, their own icing.... It was after all the 50's/60's when that type of thing happened.

I wonder if this recipe (both cookie and icing) would work with coconut oil rather than butter. I can't do soy, so Earth Balance and the like won't work for me - it's actually worse for me than occasional butter.

 
At 7:00 AM, Anonymous yoonsy said...

With my other family members diagnosed with gluten allergy, I became more aware of alternative baking ingredients. And thanks to your site, it does make a gluten free diet less boring! Please keep it up!

 
At 8:24 AM, Blogger Stephanie said...

LOVE Oreos, I can't wait to try this one! Thanks for making it gluten free.

 
At 10:30 AM, Anonymous Danny said...

This is a MUST on my to do list. Looks great!

 
At 8:16 PM, Anonymous Katie said...

It just so happens that my mom had a kitchenaid stand mixer hiding in our basement! I feel like I won the lottery. These cookies are awesome. The icing is spot on. Thank you so much Shauna and Danny!

 
At 9:32 AM, Anonymous Camellia said...

I can't wait to try these. They have always been the hubby's favorite, but now I can indulge too!

 
At 1:45 PM, Blogger TRAN! (www.thinktran.com) said...

I was wonder.. before reading through ALL the comments... can the dough be chilled and rolled out and cut with a cookie cutter? or do you not recommend that?

 
At 3:52 PM, Blogger Mouse said...

I made them dairy-free just by using Spectrum shortening for the butter. Turned out great!

Now I'm going to go make a second batch. My plan is to make the dough into a log, chill it, and then slice off thin wafers.

 
At 9:27 AM, Anonymous Anonymous said...

I made these dairy free. Subbed in smart balance and butter flavored crisco. The chocolate part of the cookie smelled amazing in the oven. I made rolls with the dough and pinched off the right amount. then flattened with palm. Definitely smaller pieces that you would probably imagine. don't overbake or you'll have burnt chocolate cookies!

I thought the filling was too sweet and didn't have the fatty mouthfeel of an oreo (using the df options). I'll have to experiment to get it correct. While they are certainly edible, it needs tweaking. so close!

Love everything in grams..it's the only way to bake!

 
At 11:53 AM, Blogger Cathy @ ShowFoodChef said...

I made the other Oreo's from her recipe on twitter, also - just last week. My friend wanted them SO badly, but can't tolerate gluten and now I see your recipe (I heard angels sing when I saw it) - I'm making them right now for her. Thx for sharing your talent!

 
At 9:19 PM, Blogger Frugally Natural said...

Amazing! I can't wait to convert these to be dairy-free as well! We are featuring you on our Weekend Wrapup :) www.frugally-natural.blogspot.com

 
At 3:51 PM, Blogger Bryn said...

Oh, oh my. I was nervous to serve these at a party instead of traditional Oreos. I needn't be. They disappeared, to the gluten-free and gluteny alike. Fantastic.

Your stories touch me.

 
At 6:24 PM, Blogger shakti space designs said...

Shauna,

Thank you for this recipe. I just made these. WOW! So good. Better than Nabisco. I'll take pictures tomorrow and post on my blog soon.

 
At 7:27 PM, Blogger Green Key said...

What a fun thing to make! I made these for a Halloween party with a goofy little decoration on top. You can see photos and a few comments about making them on my blog post about it: http://never-a-dull.blogspot.com/2010/10/spooky-oreos.html
Thanks Shauna!

 
At 6:44 AM, Blogger Sonny Huisman said...

Help! You put the measurements in grams . . . what is that - approximately - in cups?

 
At 9:58 PM, Blogger Mandi said...

I usually go with Kinnikinnick "oreos" but it was fun trying these home-made versions. I didn't have teff so substituted it for potato starch. For some of the filling I added mint extract for fun. I've been diagnosed with Celiac since I was 2 so I don't know if these tasted like oreos but everyone that tried them (non-celiac roommates and friends)loved them! Thanks!

 
At 6:34 PM, Blogger Johanna said...

I just made these subbing flaxmeal for the egg, and 175g Shauna & Danny's all-purpose flour mix for the sweet rice flour, white rice flour, and teff flour. The cookies are delicious! The dough made for three sheets--the first I made too big, the second I unfortunately burned, but the third was just right. You really do only need a teaspoon of dough, and a flattened circle just a tiny bit larger than a quarter. I only needed to bake mine for 8 minutes.

The filling was a bit too sweet for me, and I'm not used to that shortening taste. But combined with the cookies, it's a good balance. I added crushed candy canes to my filling like Candy Cane Joe Joes--yum!

Shauna, thanks for this recipe!

 

Post a Comment

<< Home