And my God will supply every need of yours according to his riches in glory in Christ Jesus. Philippians 4:19
every christmas i remember my mom cranking hundreds to probably thousands of these cookies out, because who doesn’t want a soft chocolate cookie with frosting in the center?! When i was in college we spent a christmas eve together with my brother, his wife and my mom baking every cookie you could think of and my mom shared this easy recipe. in the original recipe she only had to use cake mixes, but i quickly learned that gluten free cake mixes are not equal. It took some time and failures, but i finally recreated my favorite holiday cookie and this is my favorite recipe ever!
The holidays are full of sweets and cookie exchanges are one of my favorite events! I actually host a cookie baking/decorating party each year with families from our church and after i love sharing cookies with coworkers, friends and family. I hope this becomes one of your staple holiday or anytime of the year cookie recipe!
alternatives
Veggie shortening really helps with the chewiness and stability of this cookie, but if you only have some dairy free butter or if you’re not dairy free and want to use regular butter, simply use the same amount! You can also change out any of the gluten free flours, I just prefer to have some of the sorghum flour to enhance the richness of the chocolate!
steps
This recipe originally called for pre-made cake mixes, but being gluten free you learn quickly that not all pre-made cake mixes from the store are made equal. So you’ll make your own! Just combine all the flours, sugar, brown sugar, baking powder, baking soda, instant coffee, salt and cocoa powder. with the paddle attachment whisk on low until well combined.
Next you’ll add the eggs and veggie shortening then beat on medium-high speed until well combined and there’s no flour left at the botttom of the bowl. Then scoop out dough balls with small cookie scoop and press down with a greased spoon to ensure even spreading.
Bake at 325 for 8-9 min or for a more firm, crunchy cookie 11-12 min. I prefer a soft chewy cookie especially with the frosting in the center. While cookies are baking, make the frosting with my fave frosting recipe! When cookies are cooled fill with frosting either with piping bag or with a knife and enjoy! these are my fave treat!
Lastly, if you make the homemade oreos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!
Homemade Oreos
Ingredients
Cookie
- 2 cups sugar
- 1 1/4 cup GF AP flour
- 1/2 cup sorghum flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 4 tsp instant coffee
- 1 tsp salt
- 4 eggs
- 3/4 cup veggie shortening
Frosting
- 2 sticks DF butter room temperature
- 1 cup veggie shortening
- 1 tsp vanilla
- 1/2 tsp salt
- 3 cups powdered sugar
Instructions
Cookies
- Preheat oven to 325 degrees.
- In electric mixer with paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and instant coffee.
- Add eggs and shortening and beat until combined.
- Chill for 30 minutes.
- With small cookie scoop, scoop out cookie balls. With a greased spoon press down on center of dough to improve spread of cookie.
- Bake for 8-9 minutes!
Frosting
- In electric mixer with whisk attachment, cream together butter and veggie shortening until light and fluffy.
- Add salt and vanilla.
- Add powdered sugar one cup at a time.
- Beat on high 3-4 minutes to ensure smooth and fluffy frosting.
- Assemble sandwich cookies! I usually pipe them to make it easier but you can use a knife!
