Ok all…You know those round crunchy dark chocolate wafers with white cream in the middle…the dreaded OREO, well since Nabisco doesn’t make them gluten-free, why can’t we? I was experimenting with a cracker recipe, when it dawned on me that if I added this and did that, I would have a sandwich cookie and by all means I ran with it. These crunchy chocolatey cookie is a good clone for a oreo. You can make them small or large depending on the size of your cookie cutter, single, double or triple stuffed (you decide 🙂 ), and if you want to get really wild and crazy, step away from the traditional cookie cutter shapes and do something fun…how about animal shapes? Hmm…now that gives me another idea, but it will have to wait for another day!
The best part of this recipe is that you can choose to either make them like a sandwich with the cream in the middle, or you can just eat the cookie alone. These would also make a great crumb for a pie or where ever else your baking mind takes you.
So let’s get started!
What you will need:
1/4 C butter
1/4 C Shortening
3 C Powdered Sugar
2 tbsp Milk
1 tsp Vanilla
3/4 C Sorghum Flour ( I use Bob’s Red Mill)
1 1/2 C All-purpose flour ( I use better batter)
1/2 C sugar
1/2 Cup unsweetened cocoa ( for a richer chocolatey flavor, go for dutch processed)
2 tbsp Expandex ( for those unsure on what this is see my expandex post here)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
1/2 Cup melted butter
2 tbsp molasses
1/2 C cold water
1 tsp vanilla
- Start by blending all of the dry ingredients together in a large mixing bowl with a whisk to fully incorporate.
- Add melted butter, water and vanilla and mix well
- combine dough until it is no longer crumbly, should be smooth enough to roll out.
- cut dough in half and place one half in the fridge while you are working with the first half
- roll dough between to sheets of parchment paper to about a 1/8″ – 1/4″ in thickness.
- cut dough using cookie cutters, making sure that you are cutting an equal number if making them for sandwich cookies.
- Place cut cookies on a baking sheet lined with parchment paper and place in a preheated 350° oven for about 20 minutes
- repeat until all the dough is used and baked.
- allow to cool for at least 5 minutes before transferring to a wire cooling rack.
- Once the cookies are cooled, mix your filling and place into a pastry bag with a large round tip
- Take two cookies, place one upside down and in a circular motion pipe a fair amount of filling into the center
- place the other cookie on top pressing down to move the cream to the ends of the cookie.
- this recipe will make around 3-4 dozen wafers and about 2-2 1/2 sandwich cookies.
- keep in an air tight container in the refrigerator or freeze.
My kids absolutely love these, and with how easy and cheap it is to make them, I think this will be a repeat in my family!