OreNo Gluten-Free Chocolate Cookies

Gluten-free Chocolate Cookies

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!

Gluten-Free Chocolate OreNo Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Crisp cookies with a deep chocolate flavor.
  • 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
  1. Preheat oven to 375 F. Lightly grease cookie sheet.
  2. Cream butter and brown sugar until light and fluffy, then add vanilla and eggs, mixing well.
  3. Slowly add cocoa powder, followed by flour and baking soda, mixing well after every addition and a stiff dough is formed.
  4. Using a tablespoon, scoop dough, roll into ball and flatten. Dip into granulated sugar if desired, and place on cookie sheet.
  5. 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!

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