Homemade Oreos (Gluten-Free, Vegan and Corn-Free

• Gluten free

• Refrigerated

  • 1 Flax egg

• Baking & Spices

  • 1 1/8 cup All purpose gluten free flour mix
  • 2 oz Baker's chocolate, unsweetened
  • 1/4 cup Brown sugar, light
  • 1/3 cup Cocoa powder, Dutch-process
  • 1/3 cup Granulated sugar
  • 1/2 cup Palm shortening, non-hydrogenated
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Sea salt, coarse
  • 1 tsp Vanilla
  • 1/2 tsp Xanthan or guar gum

• Dairy

  • 1 tbsp Milk or milk substitute
  • 1 tbsp Milk/milk substitute

Found on freeeatsfood.com

Ingredients

• 1 cup + 2 tablespoons all-purpose gluten-free flour mix (for best results use this one)
• 1/3 cup dutch process cocoa powder(this really does matter)
• 1/2 teaspoon coarse sea salt (if you have fine, use 1/4 teaspoon)
• 1/2 teaspoon xanthan or guar gum (for a corn-free variety from Authentic Foods click here)
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, mix and let stand 5 minutes)
• 2 ounces unsweetened bakers chocolate (Bakers brand has no corn ingredients)
• 1/3 cup non-hydrogenated palm shortening
• 1-2 tablespoons milk or milk substitute
• 1 1/2 cups powdered sugar (click here to see the corn-free variety I use)
• 3 tablespoons non-hydrogenated palm shortening
• 1 tablespoon milk/milk substitute
• 1 teaspoon vanilla (homemade if you are corn-free) or the scrapings of one vanilla bean

Directions

• 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silpat mat.
• 2. Place the unsweetened chocolate and shortening in a small bowl and microwave (or use a double boiler) to melt. Be sure to use the microwave in short bursts (no more than 30 seconds at a time) so that you dont scorch your chocolate. Continue to do this until the chocolate and shortening are fully melted, shiny and smooth. Set aside.
• 3. In the bowl of your electric mixer fitted with the paddle attachment combine the flour, cocoa, salt, xanthan gum, granulated sugar, and brown sugar. Mix for 30 seconds to evenly distribute the ingredients.
• 4. Add the prepared flax egg and melted chocolate/shortening mixture and mix on slow speed for 1 minute. The dough should begin to pull together.
• 5. Add one tablespoon of the milk substitute and mix for 30 seconds. If it looks a bit dry, add the second (or even a third if you need too) tablespoon and mix until you get a dough that is soft, but holds together.
• 6. Scrape the dough out onto plastic wrap and flatten it into a disk. Chill for 15 minutes.
• 7. Roll the dough out to 1/8 -inch thickness between two layers of plastic wrap (see photos here for an easy technique). Cut dough into rounds with a 1 1/2 inch cookie cutter.
• 8. Bake on parchment or silpat lined baking sheet for 8-10 minutes (you may need to adjust time if your dough thickness or cookie size is different than what I used) or until the tops of the cookies look ever so slightly puffed and dry.
• 9. Cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely. The cookies will get nice and crisp as they cool.
• 10. Fill the cookies and serve.
• 1. Using a mixer, cream together the shortening, powdered sugar, milk substitute, and vanilla bean scrapings (or vanilla extract) until smooth.