Dairy, Gluten Free Oreo-style Cookies
Who likes Oreos? I remember when I first had an Oreo...that is, before they were widely sold in the UK. It was on a trip to Florida. I love the chocolatey cookie. And yes, I'm the kind of person that opens it up, eats all the buttercream in the middle then finish with the two sides of the cookie.
If you follow @hollys_bakeryden on Instagram, you'll know I like to try my hand at recreating what I think are iconic biscuit recipes, but making them gluten and dairy free in the process.
So here is the latest recipe! Yay! These are just as chocolatey and crunchy, with a deliciously smooth whipped centre.
I trialled these last month, and my faithful taste tester a.k.a my husband came home, and naturally he gravitated straight to the biscuits...two minutes later I hear mmms and wows.
His only negative comment was that there was more filling than actual Oreos...I don't think that's the worst comment I could have received, so I was pretty chuffed that he liked the texture and flavour of the cookie. Any anyway, aren't double-stuffed Oreos a thing nowadays?
Lets just say, it's entirely up to you how much filling you put in - make it your own, the way you like them.
60g FF Plain flour
40g Rice flour
40g Cacao powder
20g Caster sugar
1/4 tsp Baking powder
1 tsp Vanilla extract
35g Coconut oil (melted)
45ml Dairy-free milk (almond or soy etc.)
2 tbsp Maple syrup
Pinch of salt
50g Dairy-free butter (e.g. Pure)
50g Coconut cream
230g Icing sugar
Preheat oven to 150ºC and line a tray with greaseproof paper.
In a mixing bowl, add flours, cacao powder, caster sugar, salt and baking powder.
In a separate jug, combine the milk, vanilla extract, coconut oil, and maple syrup.
Pour the wet mix in to the dry and stir until a dough is formed.
Roll the dough in to a ball and cover with cling film. Pop it in the fridge for 1 hour.
Lay a sheet of greaseproof paper on the worktop, then place the dough on top. Cover with a second sheet of greaseproof, and use a rolling pin to carefully roll the dough out.
Roll out the dough until it is around 1/4 inch thick. Begin cutting circle out using a cookie cutter. I used a straight-edged cutter around 5cm in diameter, but you can use a fluted cutter - whatever works for you.
Carefully place the cookies on to the lined baking tin. You may need to re-roll the dough a couple of times to make sure you get all you circles!
Feel free at this point to use a cookie stamp if you have one - I didn't, so I just used a fork to lightly create a line texture across half of the cookies.
Pop the cookies in to the oven for 8-10 minutes.
Remove from the oven, but leave on the baking tray for 15 minutes to crisp up before moving, and allow to cool fully before filling.
For the filling:
Stir the coconut cream, as sometimes it can separate in the can. Measure out in to an electric mixing bowl, and add the dairy-free butter.
Whisk on a high speed for five minutes, until well combined.
Sift in the icing sugar, and whisk on a high speed for a further five minutes.
It should be thick and fluffy at this point.
Fill each cookie with however much filling you want! And sandwich together with a circle of equal size - it will take some time to match pairs of cookies, but don't worry, this is normal!
They are best eaten straight away (with a glass of dairy free milk, or a cup of tea), but if you do need to store them overnight, it's best to keep them in tinfoil, rather than in a plastic tub. In a plastic tub, they will lose their crispness really quickly.
But honestly, I think you will find they will get eaten by family and friends pretty quickly!
Hope you have fun making these. And if anyone has any other suggestions of biscuits to try gluten/dairy free, just let me know!
Holly @ TBD x