No “creamy” filling, and NO GLUTEN!
Call me a heretic, but when it comes to Oreos, I’m all about the chocolate cookie part. I don’t want that greasy white filling, and I have been known to scrape it off into the trash. I love the deep, intense flavor of those crisp little chocolate cookies. I know, I know, we’re in the age of triple-mega-ultra-extreme-stuffed Oreos that come in 27 different flavors. But I’m a simple girl, with simple needs. I find it surprising that with all of the available options, you can’t buy just the wafers. I think Nabisco is really missing out on a market.
But even if they did come as non-filled cookies, my hubby still couldn’t eat them. Oh, gluten – shame on you!
So here is a cookie recipe that kind of recreates the cookie-part of an Oreo, made gluten-free! I like to call them OreNos – no yucky filling, and no gluten!
- ¾ C butter (softened)
- 1¼ C brown sugar
- 1 tsp vanilla
- 1 egg
- ⅓ C cocoa
- 1¾ C Bob's Red Mill 1-to-1 GF Baking Flour
- 1 tsp baking soda
- ¼ tsp salt
- Preheat oven to 375 F. Lightly grease cookie sheet.
- Cream butter and brown sugar until light and fluffy, then add vanilla and eggs, mixing well.
- Slowly add cocoa powder, followed by flour and baking soda, mixing well after every addition and a stiff dough is formed.
- Using a tablespoon, scoop dough, roll into ball and flatten. Dip into granulated sugar if desired, and place on cookie sheet.
- Bake 11-13 minutes. After removing from oven, let cookies rest a few minutes before transferring to cooling rack.
These are pretty darned good! Next time, I’m going to add a little strong coffee to the mix, and see if I can’t up the flavor quotient even more! But be sure to pour yourself a tall, cold glass of milk, cause these babies are made for dunking!