Allergy-Friendly Homemade Oreos (Gluten, dairy, egg, peanut and tree nut fr
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon xanthan gum
- cookie:
- 2 and 1/2 cups gluten-free flour mix
- 1 and 1/3 cup granulated sugar
- 2/3 cup canola oil (or earth balance--see below*)
- 2/3 cup vanilla rice milk (recipe calls for original but i think you can never have enough vanilla)
- vegan cream cheese frosting:
- (if you cannot do soy use this frosting filling instead)
- 1/2 cup vegan cream cheese softened (such as tofutti or daiya)
- 1/3 cup vegan butter softened (such as earth balance butter sticks)
- 2 and 1/2 - 3 cups powdered sugar
- Carbohydrate 4.86285050540567 g
- Cholesterol 27.1138888888889 mg
- Fat 10.576033701761 g
- Fiber 0.952097651252259 g
- Protein 0.707124284364948 g
- Saturated Fat 6.67338218191269 g
- Serving Size 1 1 sandwich cookie (20g)
- Sodium 73.6792364981564 mg
- Sugar 3.91075285415341 g
- Trans Fat 0.744392605493451 g
- Calories 110 calories
(*I understand not everyone will want to use canola oil in their cookies. It will make the edges a bit crispy, and makes the dough a little greasy to work with. The perk is that it's cheaper, easier to find, and does not stick! The ones in these photos, used canola oil.If you'd rather use Earth Balance, the dough will be quite sticky (you'll need to grease your hands and cookie scooper, as well as the cookie sheet.) They do now have soy-free version, so you have lots of options that way. I've done it both ways and been happy with either results, I just wanted to give options!)Preheat oven to 325. Grease a baking sheet, if you're using the Earth Balance.In a stand mixer, combine the flour mix, cocoa, xanthan, baking soda, cream of tartar, sugar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.Next, add the wet ingredients: canola oil (or Earth Balance) and rice milk. Mix until combined, scraping down the sides as necessary.Scoop out the dough and place on cooking sheets. I like to use my cookie scooper, so that they're all uniform since you'll be making the sandwiches and want them to fit together.Baker at the center of the oven for 7-9 minutes. Do NOT overcook, as they will dry easily. If you start to smell them, run for the oven! I know this seems like a small amount of time, but they really don't need longer. They may be a tad bit soft when you pull them out, so you'll need to be careful moving them to a cooling wrack, but as they cool, they will end up being the perfect temperature!If they are a bit raised/rounded on the top, I simply take a large cup and lightly press them down, to make sure that they're nice and flat, which makes for easier stacking and frosting before I move them off the pan.While they cool, make the frosting.In a stand mixer with the paddle attachment, combine the vegan butter and vegan cream cheese until well blended. Add the vanilla. Slowly add the powdered sugar until it reaches the thickness that you want.Once the cookies have cooled, spread a generous amount of frosting on one cookie, and then top it with another.Keep any cookies you don't inhale in an air-tight container.
