About this Oreo Cookies recipe
If you’re a fan of the traditional Oreo cookies, you’re definitely going to love these by Leanna Thompson. While not dairy-free, the ingredients can easily be substituted to suit both dairy-free and non-individual alike. They’re sweet, crispy, and totally worth every bite.
Ingredients
For cookies:
- 3/4 cup buckwheat flour
- 1/3 cup cocoa powder
- 1/3 cup granulated sugar
- 2 tbsp. tapioca flour or starch
- 1 tsp. sea salt
- 1/2 tsp. baking powder
- 1/3 cup coconut oil
- 1 egg
- 1 tsp. vanilla extract
For filling:
- 1/2 cup butter, softened
- 3/4 cup powered sugar
- 1 tsp. vanilla extract
(Yields 9 cookies)
* For flours, mixes, baking tools, and pans visit King Arthur Baking.
Instructions
- Combine the dry ingredients for the cookies in a large bowl.
- Add oil, egg, and vanilla. Mix until well combined.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 350F/175C. Line a large baking sheet with parchment paper.
- To make the filling, beat the softened butter until smooth. Add sugar and vanilla and beat until combined.
- Refrigerate the filling while you form and bake the cookies.
- Roll the dough out to 1/4”/0.9 cm thick. Cut the cookies with a 2”/6 cm round cookie cutter, or using the mouth of a small mouthed mason jar.
- Place on cookie sheet and bake for 14 minutes, or until firm but not crispy.
- Let cookies cool completely. Spread filling on one side of a cookie and top with second cookie. Repeat to make the remaining cookie sandwiches.
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