Gluten-free & Dairy-free Oreos!


This is what happens when your child has allergies. Homemade gluten-free and dairy-free Oreos! At school, Cooper's class made dirt cups (crushed Oreos in chocolate pudding with gummy worms hanging out). As much fun as this sounds, it made me go in to panic mode. There was nothing about this class cooking project that Cooper could eat which meant I would be up the night before making Oreos and chocolate pudding using almond milk. While I wouldn't call these Oreos "clean eats", they are MUCH better than the alternative! I reduced the amount of sugar, used unrefined sugar when possible, made them gluten-free, and dairy-free. I would say it was a success!

 What you'll need:

1 cup organic brown rice flour
1/2 cup raw coconut sugar
1/2 cup cocoa powder
1 egg
1 tsp pure vanilla extract
1/4 cup coconut oil
2 tbsp almond milk
1/2 tsp baking soda
1/2 tsp salt

Oreo Filling:

3 tbsp coconut oil
2 tbsp ghee or grass-fed butter at room temperature
1 cup organic gluten-free powdered sugar
1 teaspoon vanilla extract

Preheat your over to 350 degrees.

In a bowl, mix together the rice flour, cocoa powder, baking soda, and salt. In seperate bowl, using a hand mixer or whisk, beat together your coconut oil and sugar. Next, beat in the egg, vanilla, and almond milk.

Add your dry ingredients to your wet, stirring until thoroughly combined. To roll out your dough, place it between to large sheets of parchment paper. Place your rolling pin on the top layer of parchment paper, and roll until 1/4 inch thick. Make sure not to roll it out too thin or you will have trouble lifting the cookies without tearing. Using a cookie cutter or small glass, cut dough into small circles. Place the cookies on a lined baking sheet.

Bake in your 350 degree over for 10-12 minutes or until slightly crisp on top. Make sure to watch closely as these thin cookies can take a turn for the worse quickly!

While the cookies are baking, begin to make your filling. Using a stand mixer or hand mixer, beat together your coconut oil, ghee or grass-fed butter, powdered sugar, and vanilla until smooth.

Once cookies are done, allow them to cool completely before icing them. Your cookies should be light and very crispy!

Place about 1/2 tbsp of filling on the bottom side of one of your cookies. Place a second cookie on the other side of the filling, and press them together until filling is evenly distributed. Continue these steps until all the cookies are filled.

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