Lake Isle Press


What could be more comforting than a homemade Oreo? These ones are gluten-free, too.



    This recipe goes together very quickly thanks to the food processor. Be sure to allow the dough to chill the dough for at least four hours or the oreos will not hold their round shape when baked. Also, the cookies need to be completely cooled before filling.

    Dry Ingredients
  • 1 cup white rice flour
  • 1/4 cup cornstarch
  • 1/4 cup sweet rice flour
  • 1/3 cup Dutch process cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt

  • Wet Ingredients
  • 1/2 cup (1 stick) cold butter, cut into eight pieces
  • 1 egg
  • 2 tablespoons milk

  • Filling
  • 4 tablespoons vegetable shortening (if you can’t tolerate shortening, use 4 tablespoons butter)
  • 2 cups confectioners’ sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract


1. In the bowl of a food processor, combine dry ingredients. Pulse to combine. Add the cold butter and pulse until no large pieces of butter remain. Add the egg and milk. Mix until a dough forms. (The dough should form a ball and “swirl” around the bowl of the food processor.) If dough is dry, add 1 to 2 teaspoons of milk and mix to form a dough.

2. Divide dough in half and pat each half into a round. Wrap each dough round tightly in plastic wrap. Chill dough for 4 hours or overnight.

3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set pan aside.

4. Remove dough from refrigerator. White rice flour your countertop and roll dough out to 1/8-inch thickness. (Remember, you will be sandwiching two cookies together. You don’t want the individual cookies too thick.) Cut dough into rounds using a 1 1/2-inch cookie cutter. (If you have a fluted cookie cutter, use it. It will make the cookie look more like an Oreo.)

5. Place dough on prepared baking sheet, spacing the cookies about two inches apart. Bake for 10 to 12 minutes or until cookies are aromatic. (Cookies will look “dry” and smell very chocolaty.)

6. Transfer cookies to a wire rack to cool completely.

7. Fill.

Makes about 2 dozen sandwiches

Baker’s Note
Store cookies in an airtight container to maintain a crisp texture.

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