Homemade Gluten-Free Oreos: Indulge in Your Favorite Sandwich Cookies at Home

Experience the classic taste of your beloved sandwich cookies with this incredible homemade gluten-free Oreos recipe. You’ll savor every bite of the rich chocolate flavor and creamy vanilla filling, crafted right in your own kitchen! These cookies offer all the nostalgic delight you remember, now in a perfectly safe and delicious gluten-free package.

There’s an undeniable joy and immense satisfaction that comes from recreating iconic store-bought treats in your very own kitchen. It’s a culinary adventure that brings a touch of magic to familiar flavors, often resulting in a product that surpasses the original. Whether it’s whipping up the comforting nostalgia of homemade Oatmeal Cream Pies, mastering the vibrant fun of Gluten-Free Cosmic Brownies, or tackling other cherished childhood snacks, the feeling of accomplishment coupled with delicious results is truly unmatched. These homemade gluten-free Oreo cookies are no exception to this delightful rule. They offer not only a deeply satisfying baking experience but also an even more delicious, safe, and customizable treat for everyone, especially those with gluten sensitivities.

Why These Homemade Gluten-Free Oreos Will Become Your New Favorite

While this recipe doesn’t aim to be an exact “copycat” of the commercial Oreo in every minute detail, it brilliantly captures the very essence and nostalgic flavors that make the original so beloved. We’ve meticulously developed this recipe to bring you that familiar “cookies and cream” joy, transforming it into a delightful, accessible cookie that you can confidently create and enjoy at home. Prepare to discover a new, deeply satisfying way to experience these iconic chocolate sandwich cookies.

Unforgettable Flavor Profile: A Symphony of Chocolate and Vanilla

The signature “cookies and cream” experience, revered by dessert lovers worldwide, truly shines through in every single bite of these homemade gluten-free Oreo cookies. You’ll be greeted by a deep, intensely rich chocolate cookie that forms the perfect foundation, a dark canvas for the sweet, exquisitely smooth, and luscious vanilla cream frosting nestled within. This harmonious blend creates a flavor profile that is nothing short of Oreo heaven, meticulously crafted to satisfy all your cravings for that classic, irresistible chocolate-vanilla pairing. We prioritize achieving an authentic, almost malty dark chocolate flavor in the cookie, ensuring each bite is a delightful indulgence that evokes cherished memories.

Perfectly Balanced Texture: Soft, Chewy, and Comforting

Unlike the often crisp and crunchy texture of traditional store-bought Oreos, our homemade version offers a wonderfully softer, more tender, and ultimately more comforting texture. They are designed to be more yielding and chewy than their commercial counterparts, yet purposefully less cakey than a traditional whoopie pie. This recipe strikes a delightful, unique balance, resulting in a cookie that is often likened to a gourmet version of Oreo Cakesters – soft, remarkably chewy, and utterly addictive. This distinctive, melt-in-your-mouth quality adds a layer of warmth and homemade charm, making each cookie incredibly enjoyable and satisfying.

Surprisingly Simple to Master: Baking Joy for Everyone

Do not let the impressive and professional-looking results of these cookies intimidate you. This easy-to-follow recipe is remarkably straightforward and has been thoughtfully designed to be accessible for home bakers of all skill levels, from beginners to seasoned enthusiasts. While the process itself isn’t overly complicated, paying close attention to a few crucial details will undeniably guarantee the best possible outcome. Simple yet vital steps such as ensuring your butter is softened to the perfect consistency, accurately preheating your oven, and gently flattening the cookie dough balls are key. By diligently following these detailed instructions and tips, you will effortlessly create a flawless batch of perfect gluten-free Oreo cookies that will impress everyone who tries them.

Happy baking! xo, Emily

Ready to embark on this delicious and rewarding baking adventure? Let’s gather your ingredients and get started on crafting these irresistible treats!

Essential Ingredients for Your Homemade Gluten-Free Oreos

Each ingredient plays a vital role in achieving the perfect flavor and texture for your homemade gluten-free Oreos. Here’s a closer look at what you’ll need and why:

• Gluten-Free Flour Blend: For the most consistent and high-quality results, we emphatically recommend using King Arthur Measure-For-Measure Gluten-Free flour. This particular blend is specifically formulated to behave similarly to wheat flour in baking applications, yielding excellent structure and tenderness for cookies. If you choose to use a different 1:1 gluten-free flour blend, it is absolutely crucial to ensure that it explicitly lists xanthan gum as one of its ingredients. Xanthan gum is a fundamental component in gluten-free baking, providing essential elasticity and binding properties that prevent baked goods from becoming crumbly or falling apart, especially in delicate recipes like these sandwich cookies where structural integrity is key. Under no circumstances should you attempt to substitute alternative flours such as oat flour, coconut flour, or almond flour into this recipe. These flours possess vastly different absorption rates, protein structures, and gluten-free compositions, which will drastically alter the texture, taste, and overall success of your cookies.
• Dutch-Processed Cocoa Powder: This ingredient is paramount to achieving the iconic dark color and deep, intensely rich chocolate flavor that is synonymous with an authentic Oreo cookie. Dutch-processed cocoa powder has undergone an alkalization process that reduces its natural acidity, resulting in a smoother, less bitter taste and a much darker, almost black hue compared to natural cocoa powder. This process also affects how it reacts with leavening agents, making it ideal for this recipe’s structure. While you can experiment with using a blend of half black cocoa powder and half Dutch-processed cocoa powder for an even more dramatic and intensely dark cookie, we strongly advise against using regular, natural cocoa powder. Natural cocoa reacts differently with baking soda and baking powder, typically causing baked goods to rise more, and will result in a lighter-colored, less intensely flavored, and potentially puffier cookie, deviating significantly from the desired dense, dark Oreo profile.
• Baking Soda & Baking Powder: These two leavening agents work in powerful conjunction within our recipe to provide the perfect amount of lift and a slight, desirable spread for your cookies, ultimately ensuring they boast a tender crumb and the ideal sandwich cookie shape. To guarantee optimal results and avoid flat or dense cookies, it is always a good practice to check that your baking soda and baking powder are fresh and active. You can easily perform these quick tests to verify their potency before you begin your baking preparations.
• Salt: Even a small amount of kosher salt is an absolutely essential component in this recipe. Its role extends far beyond simply adding a salty note; it fundamentally enhances and expertly balances the profound richness of the chocolate and the sweet brightness of the vanilla flavors. This thoughtful inclusion of salt prevents the cookies from tasting overly saccharine or one-dimensional, instead bringing out the complex depth of the cocoa and making every element of the cookie truly sing.
• Softened Butter: Butter performs a crucial dual role in the creation of these delicious cookies. A portion of carefully softened butter is used to create the rich, tender, and perfectly structured chocolate cookie dough, contributing significantly to both its texture and its decadent flavor. The remaining butter is equally crucial for crafting the creamy, luxurious, and luscious vanilla filling, providing a smooth, stable, and incredibly flavorful base for the frosting. Both unsalted and salted butter can be successfully used here; if you opt for salted butter, you might consider slightly reducing the amount of additional salt in the cookie dough to maintain balance. It is imperative that your butter is properly softened to room temperature for optimal creaming with the sugars, which is a key step for achieving the desired cookie texture.
• Granulated Sugar & Brown Sugar: The thoughtful combination of both granulated (white) sugar and brown sugar is absolutely vital for achieving the best possible texture and a deeply nuanced flavor in your finished cookies. Granulated sugar contributes to a desirable crispness around the edges and provides a clean, bright sweetness. In contrast, brown sugar introduces essential moisture, imparts a wonderfully chewy texture, and adds subtle, rich molasses notes that beautifully complement the deep chocolate flavor. This carefully considered blend results in a perfectly balanced cookie that is both satisfyingly sweet and complex in taste.
• A Room Temperature Egg: It is critically important that your egg is at room temperature before you begin mixing. Incorporating a cold egg into the creamed butter and sugar mixture can cause the fats to seize and curdle, leading to a separated, undesirable mixture that will negatively impact the final texture of your cookie dough. If you find yourself in a pinch and have forgotten to take your egg out in advance, you can quickly bring eggs to room temperature using these simple methods.
• A Little Bit of Milk: A mere splash of milk plays a surprisingly important role in achieving the ideal dough consistency. It ensures that the cookies spread just right during the baking process, preventing them from becoming either too thin and brittle or too thick and dense. While I typically use dairy milk in my baking, unsweetened dairy-free milk alternatives, such as almond milk or oat milk, should work equally well if you are adapting the recipe for specific dietary needs or preferences, maintaining the desired texture.
• Vanilla Extract: This is a non-negotiable, essential ingredient for both the chocolate cookies and, perhaps even more critically, for the creamy filling. Using a high-quality vanilla extract is what infuses the iconic vanilla cream with its signature aromatic, sweet, and comforting flavor, making the filling truly irresistible and authentically reminiscent of the classic sandwich cookie.
• Powdered Sugar (Confectioners’ Sugar): This very finely milled sugar is an indispensable component for creating the perfect cream filling. It not only provides the necessary sweetness but also contributes significantly to the smooth, velvety body and luxurious texture of the frosting, ensuring it is light, airy, and beautifully pipeable or spreadable.
• Marshmallow Fluff (Marshmallow Cream): This is truly the secret ingredient that elevates our homemade Oreo filling from good to absolutely extraordinary! Many traditional homemade Oreo recipes often rely on a combination of shortening and butter to attempt to replicate the filling’s unique texture. However, through extensive testing, I’ve discovered that incorporating just a touch of marshmallow cream delivers a vastly superior texture and a more authentic flavor profile. It provides a unique lightness, an unparalleled sweetness, and a slightly chewy, almost elastic quality that makes the filling exceptionally delicious and remarkably akin to the commercial classic. Look for readily available brands like Jet-Puffed Marshmallow Creme for the best results.

Crafting Your Homemade Gluten-Free Oreos: A Detailed Step-by-Step Guide

For precise ingredient measurements, a comprehensive list of all ingredients, detailed instructions, and additional helpful tips, please refer to the complete recipe card at the bottom of this page. Following these steps carefully will ensure a perfect batch of homemade gluten-free Oreos.

Part 1: Preparing the Delicious Dark Chocolate Cookies

1. Preheat Oven & Prepare Baking Sheets: To begin this delightful baking journey, preheat your oven to the precise temperature of 350 degrees F (175 degrees C). Achieving the correct oven temperature before baking is crucial for even cookie development and consistent results. While the oven heats, line two large baking sheets with parchment paper. Parchment paper is an indispensable tool here, as it not only prevents the cookies from sticking to the pan but also allows for effortless transfer of the delicate baked cookies after they come out of the oven.
2. Combine Dry Ingredients Thoroughly: In a medium-sized mixing bowl, meticulously whisk together your chosen gluten-free flour blend, the Dutch-processed cocoa powder, baking soda, baking powder, and salt. Whisk vigorously and thoroughly until all the dry ingredients are uniformly blended and there are no visible lumps or streaks. This critical step ensures an even distribution of leavening agents and flavor throughout the dough, which is fundamental for uniform cookie texture and rise.
3. Cream Butter & Sugars Until Fluffy: In the spacious bowl of a stand mixer fitted with a paddle attachment (or, if using a large mixing bowl, employ a reliable hand mixer), combine the perfectly softened butter, granulated sugar, and brown sugar. Beat these ingredients together on a medium-high speed for a good 2-3 minutes. Continue mixing until the mixture transforms into a visibly light, airy, and fluffy consistency, becoming noticeably pale in color. This essential creaming process incorporates vital air into the mixture, which will contribute significantly to the cookies’ final tender and delicate texture.
4. Incorporate Wet Ingredients Smoothly: With the mixer still running on medium speed, add the room temperature egg to the creamed butter and sugar mixture. Mix until the egg is fully incorporated, ensuring no visible streaks of egg yolk or white remain. Next, gradually mix in the milk and vanilla extract until they are just combined into the mixture. Throughout this process, be sure to frequently scrape down the sides of the bowl with a rubber spatula. This action is paramount to ensure all ingredients are thoroughly mixed and no dry pockets or unmixed portions are left adhering to the bowl.
5. Add Dry Ingredients to Wet Mixture: Carefully add the previously whisked dry ingredients to the wet mixture. Do this in two or three gradual additions, mixing on a low speed after each addition. Continue to mix only until no dry patches of flour are visible in the dough. It is absolutely crucial to exercise caution and avoid overmixing the dough at this stage, as excessive mixing can overdevelop the gluten-free flours, potentially leading to tougher, less tender cookies. Mix just until everything is combined and a cohesive dough forms.

6. Scoop & Shape Cookies with Precision: Using a small cookie scoop (ideally one that measures approximately 1 Tablespoon in volume), measure out individual, uniform portions of the chocolate cookie dough. Roll each portion gently yet firmly between your hands to form a smooth, neat ball. Then, carefully place these dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for proper spreading. Gently flatten each dough ball halfway down. You can achieve this using the flat bottom of a measuring cup (which can be lightly greased with a bit of oil or cocoa powder if the dough starts to stick), a piece of parchment paper placed over the dough, or simply your fingertips. Note that the dough might be a bit sticky, which is perfectly normal. This recipe is designed to yield approximately 36 cookie dough balls, which will perfectly make 18 delightful and full-sized sandwich cookies.
7. Bake Cookies to Perfection & Cool: Place the baking sheets in your preheated oven and bake the cookies for a precise 6-7 minutes. It’s important to keep a close eye on them; you’re looking for cookies where the edges are just set and firm, but the centers still appear slightly soft and perhaps a tiny bit underbaked. For those who desire perfectly round cookies, immediately after removing them from the oven, while they are still warm and pliable, use a slightly larger round cookie cutter or the back of a spoon to gently nudge and reshape them into impeccably perfect circles. This technique, often referred to as “cookie scooting,” helps create a uniform and aesthetically pleasing look. Allow the cookies to cool on the baking sheet for just 1-2 minutes before carefully transferring them to a wire rack to finish cooling completely. It is crucial to alternate baking sheets between batches to prevent placing cold dough on a hot pan, as this can adversely affect the cookie’s spread and final texture. Most importantly, ensure the cookies are entirely cool before you even think about frosting them; otherwise, the delicate filling will melt and slide off.

Part 2: Assembling Your Irresistible Cream Filling and Finishing the Cookies

1. Beat the Butter for the Filling to Lightness: In a clean mixing bowl, using an electric mixer, beat the softened butter designated for the filling for a solid 1-2 minutes. Continue this process until the butter is noticeably lighter in color and has achieved a wonderfully fluffy, aerated consistency. This initial step is vital for incorporating air, which will create a light and creamy base for your exquisite frosting.
2. Add Powdered Sugar & Vanilla Gradually: Begin to gradually add the powdered sugar, incorporating it about a cup at a time, to the beaten butter. After each addition, mix on a low speed until all the sugar is fully absorbed into the butter mixture, preventing a cloud of sugar from forming. Once all the powdered sugar is incorporated, add the vanilla extract. Increase the mixer speed to high and beat the frosting vigorously for an additional 2-3 minutes. This final beating process will transform the frosting, making it significantly lighter, whiter, and wonderfully fluffy in texture, ready for the next magical ingredient.
3. Gently Fold In Marshmallow Fluff: The Secret Touch: This is the moment where the true magic of our signature filling unfolds! With a reliable rubber spatula, gently and carefully fold in the marshmallow fluff (also known as marshmallow cream) a bit at a time into the vanilla frosting. The key here is to fold it in slowly and gently by hand, rather than beating it with the mixer, to meticulously avoid deflating the airy and fluffy frosting you’ve just created. While the frosting might appear quite sweet and wonderfully voluminous at this stage, trust the process and the balance of flavors – it is specifically designed to pair exquisitely with the rich, dark chocolate cookies. Don’t panic; it’s meant to be decadently sweet and perfectly fluffy!
4. Build Your Picture-Perfect Cookie Sandwiches: Take your collection of completely cooled chocolate cookies and meticulously match them into pairs of similar sizes and shapes. Select half of these paired cookies and carefully flip them over so their flat bottom side faces upwards; these will serve as the “bottom” cookies of your delightful sandwich. Now, generously scoop or pipe the luscious vanilla cream frosting onto the center of each bottom cookie. Once the frosting is in place, gently place the second cookie on top, pressing down very lightly until the frosting spreads evenly to the edges, creating a beautiful sandwich. Repeat this satisfying process until all your delicious chocolate cookies are expertly assembled into perfect, irresistible sandwich cookies.
5. Serve & Store for Future Enjoyment: Your magnificent homemade gluten-free Oreos are now complete and absolutely ready to be savored! They are truly at their peak when served immediately alongside a refreshing, cold glass of milk – a classic pairing that enhances their flavor. For optimal storage and to maintain their delightful texture, place any remaining cookies in an airtight container at room temperature, where they will remain fresh and delicious for up to 2-3 days. If you wish to extend their freshness significantly, these sandwich cookies freeze exceptionally well. Simply store them in a freezer bag or a freezer-safe container for up to 2 months. When you’re ready to enjoy them again, allow them to thaw gently at room temperature before serving.

FAQ & Expert Tips for the Best Homemade Gluten-Free Oreos

Achieving the perfect homemade gluten-free Oreo is a rewarding endeavor, and with these helpful tips and answers to common questions, your baking experience will be smooth and successful. Let’s ensure your cookies turn out exceptionally delicious every time.

Can I experiment with different frosting flavors to customize my Oreos?

Absolutely! While the classic vanilla cream filling is undeniably delicious and a beloved standard, feel completely free to unleash your creativity and experiment with various frosting flavors to customize your homemade Oreos. For instance, to craft a festive and refreshingly unique treat, you can easily add a few drops of vibrant green food coloring and a touch of invigorating peppermint extract to your vanilla cream, creating delectable homemade mint Oreos – a perfect delight for holiday seasons or special occasions. Alternatively, you can explore a range of other exciting frosting options. Consider a half batch of rich and velvety chocolate buttercream for an extra chocolatey punch, a creamy and satisfying peanut butter frosting for a nutty twist, a more traditional and simple vanilla buttercream, or even a tangy and delightful cream cheese frosting for a sophisticated touch. Each variation offers a unique and exciting twist on this classic sandwich cookie, allowing you to tailor them to your personal preferences or seasonal themes.

Is it acceptable to use regular cocoa powder instead of Dutch-processed in this recipe?

I strongly and unequivocally advise against substituting regular (natural) cocoa powder for Dutch-processed cocoa powder in this specific recipe. The distinction between these two types of cocoa is more significant than one might initially realize. Natural cocoa powder is inherently acidic, and its chemical properties cause it to react differently with the leavening agents (baking soda and baking powder) specifically formulated for this recipe. Using natural cocoa powder will most likely lead to several undesirable outcomes: the cookies will puff up excessively in the oven, they will have a noticeably lighter color, and they will possess a less intense and authentic chocolate flavor that significantly deviates from the signature, deep taste of an Oreo. For that iconic deep, dark, and intensely rich chocolate cookie that is characteristic of an Oreo, Dutch-processed cocoa powder is not just recommended; it is truly essential for achieving the desired color, flavor, and structural integrity.

What kind of texture should I anticipate from these homemade gluten-free Oreos?

These homemade gluten-free Oreos will possess a distinct and wonderfully appealing texture that sets them apart from the often-crisp store-bought versions. They are purposefully designed to be delightfully softer and more tender than the typically crunchy commercial Oreos, yet they are definitively less cake-like than a traditional whoopie pie. Think of them as having a texture that is remarkably similar to the beloved Oreo Cakesters – a soft, satisfyingly chewy, and utterly comforting bite. This unique texture makes them incredibly pleasant to eat. If you happen to prefer a slightly crisper cookie, you do have the option to extend the baking time by an extra 1-2 minutes, baking them for a total of 8-9 minutes. However, for what I consider the absolute best results – a perfect, balanced blend of soft, tender, and chewy – I highly recommend adhering to the original 6-7 minute baking mark. This range ensures optimal flavor and that signature melt-in-your-mouth quality.

Can I successfully make these sandwich cookies completely dairy-free?

While I haven’t personally conducted a full series of tests on a completely dairy-free version of this recipe, I am quite confident that it is certainly possible to adapt it with promising results. A fantastic starting point for adaptation would involve substituting regular dairy butter with a high-quality vegan butter alternative. Brands like Earth Balance sticks are often formulated to behave very similarly to dairy butter in baking, making them an excellent choice. For the small amount of milk required in the cookie dough, you can confidently use any unsweetened dairy-free milk, such as almond milk, oat milk, or soy milk, without significantly impacting the recipe’s integrity. The other key ingredients utilized in this recipe are typically naturally dairy-free, which simplifies the substitution process and makes this a very promising path to a delicious homemade dairy-free Oreo experience for those with lactose intolerance or vegan dietary preferences.

More Gluten-Free Copycat Recipes You’ll Love

If you’ve enjoyed the rewarding process of recreating these classic sandwich cookies at home, you’ll be thrilled to explore more of our gluten-free copycat recipes. We specialize in bringing your most cherished store-bought treats right into your kitchen, allowing you to enjoy them safely and deliciously. Indulge your nostalgic cravings and discover new favorites with these delightful recipes:

Recipe: Homemade Gluten-Free Oreos

Our homemade gluten-free Oreos offer all the classic flavor you adore. These easy-to-make chocolate cookies with their unbelievably creamy vanilla filling are a perfect match for any dessert lover looking for a nostalgic, yet safe, indulgence!

Author: Emily Dixon, Sweets & Thank You

Rating: 5 out of 5 stars (from 1 vote)

Prep Time: 35 minutes

Cook Time: 21 minutes

Total Time: 56 minutes

Yields: 18 Cookies

Ingredients for The Chocolate Cookies

• 1 ⅓ cup (160 grams) Gluten-Free Measure-For-Measure Flour
• ½ cup (40 grams) Dutch-Processed Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ¼ teaspoon Kosher Salt
• ½ cup (113 grams/1 stick) Butter, Softened
• ¾ cup (150 grams) Granulated Sugar
• ¼ cup (50 grams) Brown Sugar
• 1 Egg – Room Temperature
• 2 Tablespoons Milk – Room Temperature
• 1 ½ teaspoons Vanilla Extract

Ingredients for The Cream Filling

• ½ cup (113 grams/1 stick) Butter, Softened
• 2 cups (240 grams) Powdered Sugar (Confectioners’ Sugar)
• 1 teaspoon Vanilla Extract
• 1 (7 oz) Container Marshmallow Fluff (Like Jet Puffed Marshmallow Creme for best texture)

Instructions for The Chocolate Cookies

1. Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, thoroughly whisk together the gluten-free flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt until they are completely combined and uniform.
3. Cream Butter & Sugars: In the bowl of a stand mixer (or using a hand mixer in a large bowl), cream together the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and noticeably pale.
4. Finish Wet Ingredients: Add the room temperature egg and mix until it is fully incorporated into the creamed mixture. Next, mix in the milk and vanilla extract until just combined. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is well-mixed.
5. Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture in 2-3 additions. Mix on low speed after each addition, stopping once no dry patches of flour remain. Be careful not to overmix the dough.
6. Scoop & Shape Cookies: Use a 1 Tablespoon cookie scoop to portion out the dough. Roll each portion into a smooth ball between your hands, then gently flatten each ball halfway down using the bottom of a measuring cup or your fingertips. You should get about 36 dough balls, making 18 sandwich cookies.
7. Bake Cookies: Bake for 6-7 minutes. Once out of the oven, while still warm, use a cookie scoop or round cookie cutter to gently reshape any imperfect cookies into perfect circles. Let them cool on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. Ensure cookies are entirely cool before moving on to the frosting step.

Instructions for The Cream Filling & Assembling Cookies

1. Beat the Butter: In a separate clean mixing bowl, beat the softened butter for 1-2 minutes with an electric mixer until it is lighter in color and fluffy.
2. Add Powdered Sugar & Vanilla: Gradually add the powdered sugar, about a cup at a time, mixing on low speed until all the sugar is absorbed. Then, add the vanilla extract. Increase the mixer speed to high and beat for an additional 2-3 minutes until the frosting is light, airy, and fluffy.
3. Fold In Marshmallow Fluff: Gently fold in the marshmallow fluff by hand with a rubber spatula. This step is crucial; avoid using the electric mixer to prevent deflating the airy frosting. While the frosting will seem very sweet and fluffy, it perfectly complements the rich chocolate cookies.
4. Build Cookie Sandwiches: Match your completely cooled chocolate cookies into pairs of similar sizes. Flip half of these cookies over so the flat bottom side faces up (these will be your bottom cookies). Generously scoop or pipe the vanilla cream frosting onto the center of each bottom cookie. Then, place the second cookie on top and gently press down to spread the frosting evenly to the edges. Repeat until all cookies are assembled.
5. Serve & Store: Your homemade gluten-free Oreos are ready to enjoy immediately, perhaps with a glass of cold milk! Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a freezer bag or freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Important Recipe Notes for Success

• Gluten-Free Flour: For optimal results, King Arthur Measure-For-Measure Gluten-Free flour is highly recommended. If you choose another 1:1 gluten-free flour blend, always confirm it contains xanthan gum for proper cookie structure. Do not attempt to substitute flours like oat, coconut, or almond flour, as their properties are too different for this recipe.
• Cocoa Powder: It is essential to use Dutch-processed cocoa powder (dark cocoa powder) for these cookies. This type of cocoa provides the deep, rich color and intense chocolate flavor characteristic of Oreos. Natural cocoa powder (regular cocoa powder) is not recommended, as it will cause the cookies to puff up, result in a lighter color, and offer a weaker chocolate flavor. For an even darker cookie, you can use a 50/50 mix of black cocoa and Dutch-processed cocoa powder.
• Texture: Be aware that these homemade gluten-free Oreos will be softer than store-bought Oreos, resembling the texture of Oreo Cakesters. They are more tender than a crispy store-bought cookie but less cakey than a whoopie pie. If you prefer a slightly crisper cookie, you can extend the baking time by 1-2 minutes (total 8-9 minutes); however, baking for 6-7 minutes is recommended for the best soft and chewy texture.

Find the original recipe and more culinary inspirations here: sweetsandthankyou.com/homemade-gluten-free-oreos/