Not only are these homemade gluten-free Oreos so simple to make, they’re also crisp, deeply chocolatey, and filled with a smooth vanilla cream — without artificial dyes, corn syrup, or mystery ingredients.

They’re the perfect go-to recipe for crushing into fillings, folding into buttercream, or eating straight off the cooling rack.This is the exact cookie base used in my Cookies & Cream Cinnamon Rolls.

Why Make Homemade Gluten-Free Oreos?

– No artificial colors or flavors
– No corn syrup or preservatives
– Crisp texture that holds up in fillings
– Perfect for any and all cookies & cream desserts

---

Ingredients Overview
Full measurements are listed in the recipe card below.

Cookie Base Ingredients

1. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the cookies crisp, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum.

2. Unsweetened Cocoa Powder
Unsweetened cocoa powder gives these cookie wafers their rich chocolate flavor without adding excess sweetness. For best results, sift the cocoa powder before mixing to remove any clumps. This ensures a smooth dough and even chocolate distribution. A high-quality cocoa powder makes a big difference in both color and depth of flavor.

3. Butter
Butter adds richness and helps create a crisp yet tender texture in the cookie wafers. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.

4. Baking Powder
Baking powder gives the cookies just enough lift without making them cakey. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.

5. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.

6. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the cookie dough. It also helps create a smooth, cohesive texture without refined syrups.

7. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with cocoa. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced.

8. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.

---

Vanilla Cream Filling Ingredients

This classic vanilla cream filling is smooth, lightly sweet, and the perfect contrast to the crisp chocolate cookie wafers.

1. Butter
Butter creates a rich, creamy base for the filling. A high-quality butter produces a smoother, more stable cream.

2. Vanilla Bean Paste
Vanilla bean paste adds a deeper vanilla flavor and those signature vanilla bean flecks. You can substitute vanilla extract if needed, but vanilla bean paste gives the best flavor.

3. Powdered Sugar
Powdered sugar sweetens the filling while keeping the texture smooth and pipeable. Sifting helps prevent lumps.

4. Raw Milk
Raw milk helps loosen the filling to the perfect consistency. Start with a small amount and add more as needed. If you prefer, regular milk or a dairy-free alternative can be easily subbed cup for cup.

---

How to Make Homemade Gluten-Free Oreos

Prepare Your Station

Line a cookie sheet with parchment paper or a silicone mat and set aside. Preheat the oven to 350°F.

Cookie Dough Base

Step 1: Make the Dough

Mix all of the ingredients together until they are well combined. This should form a dough ball. Try squeezing the dough together into a ball and if it’s not forming naturally because the dough is too dry, add a dah more maple syrup until it comes together. This usually happens when different flours are subbed into the recipe.

Step 2-3: Roll & Prep Dough

Place the dough ball between two pieces of non-bleached parchment paper. Use a rolling pin to roll the dough out until it’s roughly 1/8 of an inch thick. Then, remove the top layer of parchment paper.

Step 4: Cut Cookies

Use a small circle cookie cutter to cut out disc shaped cookies and place onto a parchment paper lined baking sheet. Make sure to leave roughly an inch of spacing between the cookies.

Step 5: Bake

Bake cookies for 10-12 minutes or until the cookie is baked with a little softness on the top (this will firm up once it cools).

Step 6: Prepare the Icing

While the cookies are baking, mix together all of the icing ingredients. Make sure to slowly add in the milk so that you can read the icing and see how much it needs. You want a soft, yet structured icing. Nothing too runny or too firm.

Step 7: Fill the Cookies

When cookies are baked, allow them to cool and firm up for a few minutes. Once cooled, fill the cookies with icing and then move them to the refrigerator (or freezer if you’d like to save some for later).

Tips for Perfect Gluten-Free Oreo Cookies

• Roll dough evenly for consistent baking throughout the batch.
• Use unsweetened cocoa powder as your “flour” base when rolling out to help with the dough if it’s sticky.
• Let cookies cool fully before filling – this prevents the icing from melting and losing structure.
• Store the filled cookies in an airtight container in the refrigerator to maintain maximum freshness.

How to Use Homemade Oreos
This recipe is intentionally versatile.

• Crush and use for the filling inside of my Cookies & Cream Cinnamon Rolls.
• Fold into buttercream to give a cookies and cream icing effect.
• Chop into ice cream or brownies as a topping.
• Dip in batter and fry using my Fried Oreos recipe.
• Serve as classic chocolate sandwich cookies.

FAQ’s