Gluten-Free and Vegan Oreo Cookies (and cupcakes)

This recipe for gluten-free, dairy-free, and egg-free Oreo Cookies has been sitting here for a few weeks, alas, the end of Summer was so full for us and the first few weeks of school have been the same.

My days consist of running kids to and from school, playing Lego when they are home, studying anatomy and physiology whenever I can, and running a whole foods kitchen! It’s a fabulous life, and I wouldn’t change it for the world.

Now back to these cookies – the perfect after school treat, don’t you think?

You might remember my recipe for Chocolate Chocolate Cookies . As we were testing that recipe (such a rough job), my testers all agreed the cookies had an Oreo-like quality. So, a seed was planted.

As Summer progressed, the kids and I played with the cookie recipe enough to realize I didn’t need to change anything but the method! Oh, and we needed some icing in the middle. And maybe a glass of dairy-free milk for dipping.

And did I mention the Oreo Cookie Cupcakes? So good, as you can imagine. All you need to do is make chocolate cupcakes, ice with vanilla frosting, and top with half of a gluten-free and vegan Oreo cookie.  Cupcake Heaven.

Oreo Cookies

Yield: 16 Oreos

Ingredients:

1/2 cup coconut oil, room temperature (not liquid)
1/4 cup coconut sugar
14 drops (1/4 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla)
1 tablespoon ground chia combined with 1/2 cup water
2 teaspoons vanilla
1 tablespoon psyllium seed husks
1 cup teff flour, plus a little extra for rolling
1/3 cup raw cacao powder (cocoa powder works too)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt

Method:

1.  Preheat oven to 350 degrees and line a baking sheet with parchment.
2.  Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3.  Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4.  Combine until all ingredients are fully mixed.
5.  In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6.  Add dry ingredients to wet ingredients and stir until combined.
7.  Move dough to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).
8.  Using a 2 inch round cookie cutter, cut into shapes and place on tray.
9.  Bake for 8-10 minutes, longer if you want them really crunchy.  Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12. Fill with desired frosting.

Trying to cut back on refined sugar?  We tried frosting a few with agave-whipped coconut oil.  I used some stevia-whipped coconut oil too.  Both options were good for me, it just depends on what kinds of sweetener you prefer. My kids obviously prefer this one – and that’s what frosting was used in the pictures above.