DIY Gluten-Free: Oreos and 5 Other Prepackaged Cookie Recipes
Gluten-free food products are growing in popularity and multiplying in grocery store aisles across the country, but not everything is covered. Gluten-free breads? Yeah, you can probably find those — but happens when you’re hit with a craving for Oreos, Nutter Butters, or any of your other favorite grocery store cookies? In terms of purchasing the, you’re out of luck. However, that isn’t the way the has to cookie crumble for your cravings. You may not be able to buy the cookie, but with a recipe — like one of the six here — you can make your own version, which is guaranteed to be gluten-free.
1. ‘Nilla Wafers
Forever linked with banana pudding, the ‘Nilla Wafer can be gluten-free if you follow this recipe from Dinah’s Dishes. Of course, now you’ll want banana pudding too, which you can enjoy thanks to She Cooks She Cleans.
- 1⅓ cup all-purpose gluten-free flour
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- ½ cup packed light brown sugar
- 1 egg, at room temperature
- 4 teaspoons vanilla extract
- 2 tablespoons milk
Directions: Preheat oven to 325 degrees Fahrenheit. Line rimmed two rimmed baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the flour, xanthan gum, baking powder, baking soda, and salt; whisk to combine. Change to the paddle attachment and add butter, sugar, egg, vanilla, and milk. Beating well to combine. The batter will be the consistency of frosting. (Thick but thin enough to pipe through a pastry bag.)
Pipe about a tablespoon of batter through a pastry bag fitted with a plain piping tip onto the prepared baking sheets. Space the dough about 1 inch apart. After you have piped all the dough, using wet finger tips smooth out the tops of the dough mounds to make smooth tops. Chill for about 5 minutes in the freezer to let the dough firm up a bit.
Bake for 15 to 25 minutes rotating the pans during baking until the cookies are nice and uniform brown in color. Allow to cook on baking sheets. Remove to an airtight container to store after the cookies have cooled.
Chocolate wafers sandwiching a cream filling get the gluten-free treatment thanks to Lake Isle Press. You’ll get about two dozen Oreos from this recipe, and if you want to keep the crisp texture of the wafers, it is recommended that you store the cookies in an airtight container. It is also very important to chill the dough for at least four hours so it keeps the proper shape when baking.
- 1 cup white rice flour
- ¼ cup cornstarch
- ¼ cup sweet rice flour
- ⅓ cup Dutch process cocoa powder
- ½ teaspoon baking powder
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup (1 stick) cold butter, cut into eight pieces
- 1 egg
- 2 tablespoons milk
- 4 tablespoons vegetable shortening or 4 tablespoons butter
- 2 cups confectioners’ sugar
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
Directions: In the bowl of a food processor, combine dry ingredients. Pulse to combine. Add the cold butter and pulse until no large pieces of butter remain. Add the egg and milk. Mix until a dough forms. (The dough should form a ball and “swirl” around the bowl of the food processor.) If dough is dry, add 1 to 2 teaspoons of milk and mix to form a dough. Divide dough in half and pat each half into a round. Wrap each dough round tightly in plastic wrap. Chill dough for 4 hours or overnight.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Set pan aside. Remove dough from refrigerator. White rice flour your countertop and roll dough out to ⅛-inch thickness. (Remember, you will be sandwiching two cookies together. You don’t want the individual cookies too thick.) Cut dough into rounds using a 1½-inch cookie cutter. (If you have a fluted cookie cutter, use it. It will make the cookie look more like an Oreo.) Place dough on prepared baking sheet, spacing the cookies about two inches apart.
Bake for 10 to 12 minutes or until cookies are aromatic. (Cookies will look “dry” and smell very chocolaty.) Transfer cookies to a wire rack to cool completely before filling.
3. Soft Frosted Sugar Cookies
Near the bakery section at most grocery stores, you’ll find large, round, cake-like cookies piled high with frosting. A favorite of kids and adults alike, it is easy to see how such a cookie would be missed by anyone. The gluten-free solution can be made thanks to Gluten-Free on a Shoestring. Bake a batch and watch them disappear.
- 2 cups (280 grams) high-quality all-purpose gluten-free flour (I like mock Better Batter with this recipe)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (22 grams) confectioners’ sugar
- 8 tablespoons (112 grams) unsalted butter, at room temperature
- 1 egg (60 g, out of shell) at room temperature, beaten
- ½ teaspoon pure vanilla extract
- 10 tablespoons (140 grams) unsalted butter, at room temperature
- 4 tablespoons milk, at room temperature
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons meringue powder
- 4 cups (460 g) confectioners’ sugar
- Sprinkles, for decorating (optional)
Directions: Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well. Add the butter, egg, and vanilla, and mix to combine. The dough will be thick and relatively stiff, and you may need to squeeze it together with your hands to bring all of it together. Roll the dough between two sheets of unbleached parchment paper into a round a bit less than ⅓-inch thick.
Using a 2½-inch round cookie cutter, cut out rounds of dough and place them about 1-inch apart on the prepared baking sheets. Place the baking sheet in the center of the preheated oven and bake until just set, about 6 minutes. The edges of some of the cookies may brown slightly. Take them out before there is any significant browning.
Remove the cookies from the oven and allow them to cool until set. Transfer to a wire rack to cool completely. While the cookies are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment, place the butter, milk, and vanilla, and mix on medium speed until combined. Turn the speed up to high and mix until creamy. Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar.
Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick. Add the rest of the confectioners’ sugar if necessary to thicken the frosting. Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired. Allow to set at room temperature until the frosting hardens a bit. Store any leftovers in an airtight container at room temperature.
4. Milano Cookies
A staple of the Pepperidge Farm line-up is the Milano cookie. A layer of chocolate is spread between two wafers for an indulgent treat which The Little White Kitchen has made gluten-free.
- 12 tablespoons butter, softened
- 2½ cups powdered sugar
- ⅞ cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 1 tablespoon lemon extract
- 1½ cups gluten free flour
- ½ teaspoon xanthan gum if you’re using a flour that doesn’t already have it
- ½ cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- zest from 1 orange
Directions: Preheat over to 350 degrees Fahrenheit. In the bowl of a stand mixer, cream the butter with a paddle attachment then mix in the sugar, blend well. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
Add the flour and mix until just incorporated. With a small (¼-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake for 10 minutes or until light golden brown around the edges. Let cool on the pan.
For the filling, in a small saucepan over medium, heat the cream until is just starts to boil. Pour hot cream over chocolate in a bowl. Let it stand for 5 minutes, then whisk to melt chocolate, add zest and blend well. Set aside to cool to room temperature. Mixture will thicken as it cools. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
5. Nutter Butters
Not only are My Whole Food Life‘s Nutter Butter cookies gluten-free, but they are vegan too. You won’t however, notice the missing ingredients. These cookies are packed full of peanut butter and absolutely delicious.
- 2 cups oat flour (gluten free all purpose or almond flour would work as well)
- 1 cup + 2 tablespoons peanut butter
- ½ cup coconut sugar
- 4 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons milk (almond milk) add a bit more milk if the batter looks dry
- 1 egg (or flax for an egg replacement)
- 1 cup peanut butter
- ¼ cup maple syrup
- 2 tablespoons coconut oil
Directions: Preheat the oven to 350 degrees Fahrenheit. Mix all the dry ingredients in a bowl. In a saucepan, combine the peanut butter, flax egg, coconut oil, vanilla and milk. Cook on medium heat until everything is well combined and the peanut butter is soft. Set aside to cool down to lukewarm.
Once the peanut butter mixture is cooled, add it to the dry ingredients and mix until combined. Form the dough into thin, long logs and place them onto a lined baking sheet. Use a fork to make the impressions on the cookies. Use your fingers to push the sides of each cookie in at the center to shape them like Nutter Butters. Bake them in the oven for about 15 minutes.
While the cookies are baking, add all the filling ingredients to a blender. Mix until smooth. Frost the cookies and form sandwiches after the cookies have completely cooled.
6. Mrs. Fields Chocolate Chip Cookie
It won’t be quite the same as buying a Mrs. Fields cookie, but this recipe does come straight from the source via the Mrs. Fields blog. Another gluten-free flour can be substituted for buckwheat.
- 1¼ cups buckwheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ light brown sugar, packed
- ½ cup butter
- 1 large egg
- 1 teaspoon vanilla
- 1 cup gluten-free chocolate chips
- ½ cup chopped walnuts (optional)
Directions: Preheat oven to 375 degrees Fahrenheit. In a small saucepan, melt butter over low heat. Combine flour, salt, and baking soda in a bowl. In a large bowl, mix sugar and melted butter until thoroughly combined and thick. Add egg and vanilla and continue mixing until creamy. Slowly add in flour mixture and mix well. Stir in chocolate chip and nuts. Place tablespoons of dough on a prepared cookie sheet. Bake 8 to 10 minutes or until golden brown around the edges. Remove and cool before serving.