Wednesday, 10 May 2017

Gluten Free Oreo Cookies!

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I came across this Oreo cookie recipe by Kara over at Creations By Kara over a year ago.  It quickly became a favorite family treat but I haven't made them since I was diagnosed with Celiac.  Honestly missing out on treats didn't bother me or even tempt me as much as I had imagined it would so I didn't really do much GF baking.  Then a month ago my 10 year old received the news that she had Celiac disease as well. She cried and was flooded with emotion.  She thought about all of the things she wouldn't be able to enjoy anymore.  Treats friends brought to school.  Certain Halloween candy.  Birthday parties.  Hot lunches.  Pita (a Bosnian dish).  Baka Zlata's birthday tortes that have become tradition for her/our family.  Since then she's been a trooper and we are learning to adjust and I have become much more motivated to experiment with our old baking recipes and trying new ones. 

A couple of weeks ago I came across the Betty Crockers GF Devils Chocolate Food Cake mix at Superstore and I though I'd give it a try and just make a  few modifications to the Oreo recipe by Kara. 





 

 

Cookie dough:

*Box of GF devils chocolate cake mix

*1 Tbsp. GF all purpose flour (I used Pillsbury GF flour, I will try Robin Hood GF flour next time)

*2 eggs

*1/3 C oil

*sugar for rolling the dough into

Preheat the oven to 350 .  Using a stand-up mixer mix all the ingredients.  Roll the dough into 1 inch balls, roll around in sugar to coat and place on cookie sheet that it sprayed with Pam or lined with parchment paper.  Bake 10-14 minutes depending on your over.  They are pretty soft once you take them out of the oven, let them cool completely, or overnight, before icing. 

 

Icing:

*block of cream cheese (I used light), softened

*2 Tbsp. butter (softened)

*2 C icing sugar

*1 tsp. vanilla

 

Tips and Tricks:

* Triple the cake mix and double the filling for a perfect portion of cookie; approximately 36 cookies.  (I found that one batch of cookies wasn't enough for our family and there was a bunch of left over icing. Doubling cookie mix then there wasn't quite enough icing for all, so the above is perfect but does take a  bit longer to bake them all)

* Leave cookies overnight to cool before icing them; or start baking early in the day.

* Freeze cookies, they keep super well but taste even better once they sit for a day or two.

 

I hope you all enjoy these and please share any yummy gluten free options you have for me to try. 

 
 
 


1 comment:

  1. My bro in law makes a version of these at Christmas and they are my absolutely favourite! Sometimes he does mint icing in the middle.

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