Yes. Grain-Free, Gluten-Free Oreo sandwich cookies. I get all giddy inside just looking at that picture. As a kid, I loved oreos. I, along with the rest of the world, used to separate each cookie - one plain chocolate wafer and one with cream - and lovingly dunk them into a large glass of milk. I daresay my favorite part was drinking the milk at the end, when all of the chocolate wafer pieces would be in that last sip. Yum. So, you can imagine my excitement when homemade oreo recipes started popping up all over the place. It seems like so many food blogs have their own version of the perfect chocolate sandwich cookie. But, unfortunately for me, none of these recipes were Kristin-approved. After some very fun experimentation, I have come up with this delicious, completely grain-free recipe.
The chocolate wafers are refined sugar free as well as dairy free. The creme is another story. I will update as I continue to experiment with that. After many batches of these, the hubby and I decided the most delicious and oreo-like cookies were the ones that were not as crunchy. We like the cookies firm, but not too crisp. The creme is the perfect match for the wafer. These taste just like Oreos, but without all the chemicals. A grain-free Oreo cookie. Two years ago, I didn't think this was possible! Now that I have written about how wonderful these are, I think I may have to go make another batch now!
A few tips:
1. Don't skip the freezing step. If you do, it will end in disaster (or just ugly cookies).
2. Watch the cookies very carefully while they are in the oven. Rotating your cookie sheet 180 degrees is very important. Seven minutes for each rotation was perfect in my oven.
3. Allow your cookies to cool completely. Don't get too excited! It's worth the wait!
4. I highly recommend using a pastry bag to distribute the creme onto the cookies. I tried spreading it on with a knife, and it was very difficult. The pastry bag was so much easier, and the cookies looked prettier too.
Grain-Free, Gluten-Free Oreos
3/4 cup almond flour
1/3 cup coconut flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup grapeseed oil
1 cup coconut sugar
1 egg
1. In a medium bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt, and set aside.
2. In the bowl of a stand mixer, combine grapeseed oil, coconut sugar, and egg, and mix on medium speed until combined.
3. Reduce speed to low, and gradually add in the dry ingredients until all are incorporated.
4. Transfer dough to wax paper, and roll into a log about 1 1/2 - 2 inches in diameter. Flatten the ends, and wrap wax paper around dough and freeze for at least 3 hours.
5. Once dough is frozen, cut dough into very thin slices - 1/8" - 1/4" each, and place on parchment lined cookie sheet.
6. Heat oven to 375. Bake cookies for 6-8 minutes, then rotate cookie sheet 180 degrees and bake for another 6-8 minutes. The cookies should be firm, but still give just a little. If they give too much, bake them for 1-2 minutes longer.
7. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool completely before adding the creme.
8. While cookies are cooling, make the Oreo filling! (See below)
Creme Filling
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup shortening (I use organic palm shortening)
2 cups powdered sugar (make sure it is organic and corn-free!)
2 tsp vanilla extract (make your own!)
1. Mix together butter and shortening on medium-high speed until fluffy.
2. Reduce speed to medium-low, and gradually beat in the powdered sugar.
3. Reduce speed to low and add vanilla.
4. Increase speed to high until fluffy.
To assemble the cookies
1. Fill pastry bag with creme. I did not use a tip on my pastry bag; just cut about 1/2" off the bottom.
2. Turn cookie upside down, and pipe a large dollop of creme onto the cookie.
3. Place another cookie (equal in size) on top of the creme to create sandwiches.
4. Continue with remaining cookies.
4. Eat and love.
Makes 12 cookie sandwiches
