Good gluten-free oreo cookies are hard to find, especially those that aren’t full of preservatives. These are fun to make (especially with kids!) and it’s easy to switch out the flavors. I played around with flavoring the filling with vanilla, orange and peppermint extracts and loved tested them out! While these take a few extra steps than regular chocolate chip cookies, the result is well worth it!

Ingredients:

•  1 cup + 3 tbsp almond flour
• 1 cup + 3 tbsp oat flour
• 1/4 cup + 2 tbsp millet flour or sweet rice
• flour
• 1/4 cup + 3 tbsp corn starch
• 3/4 cup baking cocoa
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup butter, room temp
• 3/4 cup fine sugar
• 3/4 cup brown sugar

For Filling:

• 1/2 cup butter or heavy coconut cream
• 1 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

• in a large bowl, whisk together almond flour, oat flour, millet/rice flour, corn starch, baking soda, and salt, and set aside
• with a hand mixer, beat the butter, sugar, and brown sugar until fluffy: about 3-5 minutes
• slowly add the dry ingredients to the mix, with the mixer on low until everything is well mixed. the mixture will be crumbly
• pull out half the mixture and roll between two pieces of parchment paper until flat and 1/8 an inch thick. chill on a baking sheet in the fridge for 15 mins, and repeat with other half
• when ready, cut into cookie shapes using approx 2 inch cutter (or larger for more whoopie pie-looking cookies)
• re-roll the scraps to get another sheet and more cookies cut out of it
• chill the cookies on a parchment-lined baking sheet for 30 mins in the fridge or 15 mins in the freezer
• preheat the oven to 350 and when cookies are ready, cook in batches for 10 mins, one sheet at a time
• when cookies are out of the oven, use the bottom of a glass cup to gently press them down so they solidify better. leave on sheet to cool for 5 mins, then transfer to a wire rack
• while cookies cool, make the filling by creaming the butter or cream for a few minutes, then adding the powdered sugar and vanilla extract slowly until smooth. put into a ziploc bag and then cut the corner of the bag for a makeshift piping bag
• pipe frosting onto one half of cookies and then place like-sized cookies on top to create a sandwich. cool for 20 mins before eating, and ideally store in the fridge, otherwise they’ll soften a bit. Enjoy!