Homemade Gluten-Free Oreos
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Your favorite sandwich cookies, now made at home! These homemade gluten-free Oreos have all the chocolate flavor and creamy vanilla filling you love!
I love a good dupe of a store-bought treat, like Oatmeal Cream Pies or Cosmic Brownies. It’s so satisfying (and delicious!) to make a homemade version of your favorite treat, and these homemade gluten free Oreo cookies definitely fit the bill. That’s because…
These Chocolate Sandwich Cookies Have All The Nostalgic Flavor You Love
While I will not claim these are a copycat recipe, these gluten-free Oreo cookies channel all the nostalgic flavor you love into a delicious cookie you can make at home.
🍫 FLAVORS: The signature chocolate and vanilla flavor of cookies and cream definitely comes through in these homemade Oreo cookies. Rich chocolate cookies + sweet vanilla frosting = Oreo heaven.
🍪 TEXTURE. Homemade Oreos are softer than store-bought Oreo cookies, but less cakey than a whoopie pie. They’re actually very similar to Oreo Cakester cookies!
🥣 EASE: This easy recipe is NOT tricky, but you do need to follow the directions for best results. The small details make a difference–soften the butter, preheat the oven, flatten the dough, etc., as directed and you’ll be good to go!
Happy baking! xo, Emily
Ready to make a batch? Here’s what you’ll need to get started…
Simple Ingredients To Get Started
How To Make Homemade Gluten-Free Oreos, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
First, Make The Dark Chocolate Cookies
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper.
- Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, baking powder, and salt and whisk until evenly blended.
- Cream Butter & Sugars. In the bowl of a stand mixer or a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until light and fluffy.
- Finish Wet Ingredients. Add the egg and mix until fully incorporated, then mix in milk, and vanilla. Scrape down the sides of the bowl.
- Add Dry Ingredients and mix until no more dry patches remain.
- Scoop & Shape Cookies. Use a small cookie scoop to measure 1 Tablespoon balls of dough. Roll each one into a smooth ball between your hands then flatten halfway down with the bottom of a measuring cup, a piece of parchment, or your fingertips. The dough will be a bit sticky! (You should have 36 balls of cookie dough, which will make 18 sandwich cookies.)
- Bake Cookies 6-7 minutes in preheated oven. For perfect cookies, use a cookie scoop to gently shape the cookies into perfect circles while they’re warm. Remove from oven and let cool 1-2 minutes on sheet pan before transferring to a wire rack to finish cooling completely. Repeat, alternating baking sheets with each batch so you don’t put cold dough on a hot baking sheet. Cool cookies completely before frosting.
Make The Cream Filling & Finish The Cookies
- Beat the Butter 1-2 minutes, or until it’s lighter in color and a bit fluffy.
- Add Powdered Sugar & Vanilla a little at a time, and mix on low speed until the powdered sugar is all absorbed. Then, mix on high 2-3 minutes until the frosting is much lighter in texture.
- Fold In Marshmallow Fluff a bit at a time by hand with a spatula (so you don’t deflate it!). The frosting will seem pretty sweet and fluffy, but it works beautifully with the cookies. Don’t panic!)
- Build Cookie Sandwiches. Match the cookies up in pairs. Flip half of the cookies over so the flat bottom side is up (these will be the “bottom” cookies in the sandwich). Scoop or pipe frosting into the bottom cookie, then top with the second cookie and gently press to spread the frosting. Repeat until all the cookies are sandwiched together.
- Serve & Store. Enjoy right away with a glass of milk, or store in an airtight container at room temperature 2-3 days. Or, freeze in a freezer bag or freezer-safe container up to 2 months.
FAQ + Tricks For The Best Homemade Oreos
Other Frosting Ideas To Try. If you want, you can add a little green food coloring and a few drops of peppermint extract for homemade mint Oreos. Or, substitute a non-traditional frosting option, like a half batch of chocolate buttercream, peanut butter frosting, traditional vanilla buttercream, or cream cheese frosting.
Can I Use Regular Cocoa Powder Instead? I don’t recommend it for this recipe. Natural cocoa will make the cookies puff up in the oven, have lighter color, and weaker chocolate flavor.
A Note On Texture. These are going to be softer than store-bought Oreo cookies, but less cakey than whoopie pies. For a slightly crisper cookie, you can bake the cookies up to 8-9 minutes, but I recommend that 6-7 minute mark for best results.
Can I Make These Sandwich Cookies Dairy-Free? Though I haven’t tested it, I think that a good place to start would be using vegan butter (like Earth Balance) and dairy-free milk (like almond milk). The other homemade Oreo ingredients are naturally dairy-free!
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our gluten-free Homemade Oreos recipe. I can’t wait to hear how it goes!
Homemade Gluten-Free Oreos
Ingredients
For The Chocolate Cookies
- 1 ⅓ cup Gluten-Free Measure-For-Measure Flour (160 grams)
- ½ cup Dutch-Processed Cocoa Powder (40 grams)
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ cup Butter, Softened (113 grams/1 stick)
- ¾ cup Granulated Sugar (150 grams)
- ¼ cup Brown Sugar (50 grams)
- 1 Egg – Room Temperature
- 2 Tablespoons Milk – Room Temperature
- 1 ½ teaspoons Vanilla Extract
For The Cream Filling
- ½ cup Butter, Softened (113 grams/1 stick)
- 2 cups Powdered Sugar (240 grams)
- 1 teaspoon Vanilla Extract
- 1 (7 oz) Container Marshmallow Fluff (Like Jet Puffed Marshmallow Creme)
Instructions
First, Make The Chocolate Cookies
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper.
- Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, baking powder, and salt and whisk until evenly blended.
- Cream Butter & Sugars. In the bowl of a stand mixer or a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until light and fluffy.
- Finish Wet Ingredients. Add the egg and mix until fully incorporated, then mix in milk, and vanilla. Scrape down the sides of the bowl.
- Add Dry Ingredients and mix until no more dry patches remain.
- Scoop & Shape Cookies. Use a small cookie scoop to measure 1 Tablespoon balls of dough. Roll each ball smooth between your hands then flatten halfway down with the bottom of a measuring cup, a piece of parchment, or your fingertips. (You should have 36 balls of cookie dough, which will make 18 sandwich cookies.)
- Bake Cookies 6-7 minutes in preheated oven. For perfect cookies, use a cookie scoop to gently shape the cookies into perfect circles while they're warm. Remove from oven and let cool 1-2 minutes on sheet pan before transferring to a wire rack to finish cooling completely. Repeat, alternating baking sheets with each batch so you don't put cold dough on a hot baking sheet. Cool cookies completely before frosting.
Make The Cream Filling & Finish The Cookies
- Beat the Butter 1-2 minutes, or until it's lighter in color and a bit fluffy.
- Add Powdered Sugar & Vanilla a little at a time, and mix on low speed until the powdered sugar is all absorbed. Then, mix on high 2-3 minutes until the frosting is much lighter in texture.
- Fold In Marshmallow Fluff a bit at a time by hand with a spatula (so you don't deflate it!). The frosting will seem pretty sweet and fluffy, but it works beautifully with the cookies. Don't panic!)
- Build Cookie Sandwiches. Match the cookies up in pairs. Flip half of the cookies over so the flat bottom side is up (these will be the "bottom" cookies in the sandwich). Scoop or pipe frosting into the bottom cookie, then top with the second cookie and gently press to spread the frosting. Repeat until all the cookies are sandwiched together.
- Serve & Store. Enjoy right away, or store in an airtight container at room temperature 2-3 days. Or, freeze in a freezer bag or freezer-safe container up to 2 months.
Notes
- Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the cookies will not turn out properly. Do not try to substitute oat flour, coconut flour, or almond flour into this recipe.
- Cocoa Powder. Be sure to use Dutch-processed cocoa powder (dark cocoa powder) not regular cocoa powder (natural cocoa powder) for these cookies. Dark cocoa will give you the rich color and flavor you’re looking for. Natural cocoa will make the cookies puff up in the oven, have lighter color, and weaker flavor. If desired, you can use half black cocoa and half Dutch-processed cocoa powder for even darker color.
- A Note On Texture. These are going to be softer than store-bought Oreo cookies, but less cakey than a whoopie pie. For a slightly crisper cookie, you can bake the cookies up to 8-9 minutes, but I recommend that 6-7 minute mark for best results.
Video
Find the recipe:
sweetsandthankyou.com/homemade-gluten-free-oreos/
These are exactly how you would want them to be. So good. I snuck so many of these when other people weren’t looking.