Gluten-Free Copy Cat Oreos


Photo shows a stack of gluten-free Oreo copycat cookies on a plate

There aren’t many things that make Gabriel wish he could go back to the average wheat-consuming diet, but I think Oreo Cookies might be one of them. He seems to remember them quite fondly. I can’t say that I blame him. Who doesn’t love Oreos and milk?

Fortunately for him, he has an Oreo loving sister-in-law who is also allergic to wheat and she searched high and low until she found this nearly identical to the original. gluten-free Oreo recipe.

The big secret in making them taste like Oreos is using Dutch process cocoa. If you use regular cocoa, the results will still tickle your taste buds, but the cookies will have more of a milk chocolatey taste rather than that distinct dark chocolate taste of an Oreo cookie.

Either way, these make a yummilicous treat.

Gluten-Free Copy Cat Oreos


Gluten-Free copycat Oreos

Who doesn’t love cookies and milk? These copycat Oreos are amazing!

  • Author: Elise




  • 1 1/4 cups gluten free flour mix
  • 1 tsp guar or xanthan gum
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter
  • 1 large egg
  • Milk for thinning out if necessary


  • 1/2 cup butter (use coconut oil for dairy-free)
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375º F and grease a couple of cookie sheets.In a medium bowl, combine flour mix, gum, cocoa, baking soda, baking powder, and salt.
  2. Combine the sugar and butter until fluffy. Add egg to butter mixture.
  3. Slowly add dry ingredients to butter mixture, blending well with a spoon. If the dough is too thick, add a little milk. You want the dough to be thick enough to roll into balls, but it needs to be fairly sticky.Roll your dough into small balls and place on cookie sheets. How big is up to you. I did mine about 1/2 an inch. You might need to wet your hands to keep the dough from sticking to you.
  4. Dip the bottom of a glass or cookie stamp in flour, and press the balls of dough flat. Keep dipping your glass in flour to keep the dough from sticking.
  5. Bake for 9 to 12 minutes. Allow to cool for about 5 minutes in the pans, and then move to cooling racks.
  6. Make the filling by combining shortening, confectioners’ sugar, and vanilla.
  7. When the cookies are cooled, swipe some filling on the bottom of a cookie with a butter knife, and place another cookie on top to make a sandwich.
  8. Enjoy!

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