Aren’t they delicious looking?
Chocolate oreo cookies, courtesy of Bakerella.
The original recipe can be found on her website as per the URL above. Here is my gluten-free adaptation!
- Flour (sift then whisk together before adding to rest of recipe)
- 1 cup Bobs Red Mill All Purpose Gluten Free Flour Mix
- 1/2 cup brown rice flour (white rice flour works too, it’s just what I had on hand)
- 1 1/2 tsp xantham gum (you could try 2 tsp as mine “melted” in the bake tray a bit more than I’d like)
- 3/4 cup cocoa powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup butter
- 3/4 cup sugar
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips, or equivalent volume of baking chocolate
- 1 egg (substitute with 1/4 cup milk and 1 tsp each baking soda and veggie oil if vegan. Stir these together in a cup first before adding to rest of recipe)
Sift together flour, cocoa powder, salt, baking soda. Set aside.
In a large mixing bowl, put sugar.
At the same time, in two small sauce pans, melt the butter and the chocolate chips on low heat. I added some water (1-2tbsp) to the chocolate chips so they melted a bit smoother. Adding the same amount of butter helps as well but I figured there was probably enough butter in the recipe to begin with. Supervise the chocolate chips carefully as they burn easily. Double boilers are advisable if you have one (I don’t).
Add the butter to the sugar, whisking to combine. Add the vanilla and whisk again.
Add the chocolate and the egg. Whisk whisk whisk. You should have a warm brown syrupy type mixture.
Add the dry ingredients to the wet, and mix using hands if necessary.
Take the dough, divide it into two chunks, then roll each chunk into a log shape on some wax paper. It may help to refrigerate it for about an hour (maximum or it turns to a cold rock! Found out by accident…) before you try to divide it if the dough is super sticky. When you have your log shape, wrap it in the wax paper like a candy (twist the ends) and then fridge it for at least two hours.
Wait wait wait.
Then take it out and slice it into 1/4″ thick circles and bake at 325 for 15 minutes. Let cool on wire racks before icing. Adjust cooking time if needed after the first batch.
ICING (feel free to double; this made enough for about 2/3 of my chocolate cookies)
- 1/2 cup butter, room temperature (crisco works if you’re trying the vegan thing)
- 1 tsp vanilla extract
- 1 2/3 cup icing sugar
- 1 tbsp milk (I used almond milk, any milk or milk alternative will do)
- Food colouring (optional)
Using an electric hand or stand mixer and a small mixing bowl:
Cream the butter.
Add vanilla and mix into the butter.
Add the icing sugar about 1/2 cup at a time to avoid sending dust everywhere. Mix mix mix. It will seem chunky then smooth out again after you mix it thoroughly.
Add the milk and mix it in. Taste to make sure you didn’t mess up (this is my favourite part).
Add food colouring if you’d like! I used the blue and purple that I used in my rainbow cupcakes.
Now add about a tbsp of icing per cookie and make a sandwich! Om nom nom nom.