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This is a vertical image of two oreos from a side view to reveal their layers. One oreo is leaning against the other oreo. Both oreos sit on a dark pink surface with more oreos blurred in the white marble background. Recipe
GF Gluten-Free VG Vegetarian

Irresistible Mega Stuffed Gluten Free Oreos

Gluten-free Oreos are the perfect balance of rich chocolate cookies and creamy vanilla filling. Add in that extra filling you always want!

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Prep: 20 minCook: 10 minTotal: 30 min
Servings: 10 sandwiches 1x

Ingredients

Chocolate Cookies

Vanilla Filling

  • 1 cup powdered sugar
  • 4 tablespoons salted butter, softened

Instructions

  1. Preheat oven to 350F.
  2. Beat in the butter, egg, and coconut sugar in a large bowl until combined.
    This is an overhead horizontal image of a white milk glass scalloped bowl on a dark pink surface. In the bowl are wet ingredients that have been mixed together. A whisk is in the bowl and leaning against the side with the black rubber handle pointing to the bottom right corner of the image.
  3. Add the almond flour, cocoa powder, and salt to the bowl and use a rubber spatula to fold it together and incorporate the dry ingredients until they form a chocolate ball of dough.
    This is an overhead horizontal image of a white milk glass scalloped bowl on a dark pink surface. In the bowl is chocolate batter and a white rubber spatula with a wooden handle leaning against the side and pointing to the bottom center of the image.
  4. Remove the dough and place it in between two pieces of parchment paper. Roll the dough out into a 1/4 inch thick sheet. Slide a baking sheet or cutting board underneath the bottom parchment and chill the rolled dough in the freezer for 10 minutes.
    This is an overhead horizontal image of a chocolate circle rolled out in between two pieces of parchment paper. The parchment paper sits on a dark pink surface.
  5. Cut out circular cookies with a cookie cutter (or shot glass). If needed, dip the edges of the cookie cutter or glass into water to prevent it from sticking. 
    This is a closeup of chocolate cookie batter rolled out on a white piece of parchment paper. Circles are pressed and cut from the rolled cookie dough but have not yet been separated.
  6. Place the cookies on a baking sheet lined with parchment paper.
    This is an overhead horizontal image of a baking sheet lined with white parchment paper. On the parchment paper are raw flat, chocolate circle cookies. The baking sheet sits on a dark pink surface.
  7. Bake for 10-12 minutes.
  8. Allow the cookies to cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.
    This is an overhead horizontal image of a silver cooling rack on a dark pink surface. On the cooling rack are chocolate circle cookies.
  9. When you’re ready to make the oreos, use a handheld electric mixture to combine the powdered sugar and softened butter. Continue to mix until the butter lightened in color and the filling comes together. Transfer to a plastic ziploc baggie (or piping bag) and cut the corner off. 
  10. Pipe the icing out onto half the cookies (feel free to be as generous with the filling as you like – hello quadrupled stuffed!!). 
    This is an overhead horizontal image of a silver cooling rack on a dark pink surface. On the cooling rack are chocolate circle cookies. Half of the cookies have vanilla icing piped out on the center. To the bottom center of the image of a plastic baggie with vanilla frosting in it.
  11. Place the second cookie on top of the filling and give the cookies a little squeeze together. 
    This is an overhead horizontal image of a silver cooling rack on a dark pink surface. On the cooling rack are chocolate sandwich cookies with vanilla icing in the middle. Some sandwich cookies are flat and some are leaning on their sides to reveal their layers.
  12. Store at room temperature for about 3 days or in the fridge for a week. 

Nutrition Info:

  • Serving Size: 1 cookie sandwich
  • Calories: 170
  • Sugar: 16.6g
  • Sodium: 101mg
  • Fat: 10.9g
  • Saturated Fat: 6.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18.6g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 24mg
© The Toasted Pine Nut

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