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Winter Oreos: Gluten-Free, Dairy/Casein-Free & Egg-Free

While at the grocery store the other day, Sam spied the Winter Oreos on display. While I was hoping he didn’t notice, the bright red cream put him in a trance! So he said, “Mom, you need to make these. So and so in my class brought them to school in their lunch and they were so cool.”

Well, if you have to put it that way….

Gluten Oreos

So here they are! I used the same recipe as I did for the Girl Scout Thin Mint Cookies for the chocolate wafers only I omitted the peppermint oil.


Winter Oreos Gluten-Free, Dairy/Casein-Free & Egg-Free

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 12 minutes

Ingredients

    Cookie Wafers
  • 1 pkg. of Betty Crocker’s Gluten Free Devil’s Food Cake Mix
  • 1/4 cup Butter, melted (for dairy-free, use Earth Balance buttery spread or try making your own dairy-free, corn-free, soy-free butter)
  • 5 Tbs. Milk (for dairy-free, use your favorite dairy-free milk - I used So Delicious Unsweetened Coconut Milk)
  • Cream Filling:
  • 1/2 c. Butter (or dairy-free substitute)
  • 1/2 c. Shortening
  • 2 c. Powdered Sugar (I used a bit more until the icing became the more solid consistency of what I remember Oreo icing to be)
  • 2 tsp. Water
  • Red and Green Food Coloring, optional (to get the best color, I recommend using a gel color)

Directions

  1. Combine melted butter, cake mix, and milk in a large mixing bowl, or stand mixer. Mix until a ball of dough forms.
  2. Cover and refrigerate for an hour.
  3. Roll out dough. I rolled mine out pretty thin, maybe about 1/8-inch to 1/4-inch thick. They will rise a bit in the oven.
  4. Using a small circle cookie cutter, cut out the cookie wafers.
  5. Place cookies on a parchment lined cookie sheet and bake at 350° for 8 – 12 minutes (mine were ready at 9 minutes in a convection oven).
  6. Let cool for a couple of minutes then transfer to a cooling rack.
  7. Cream Filling:
  8. Cream together butter and shortening, add powdered sugar. Mix on low speed until powdered sugar is full incorporated into the butter/shortening mixture.
  9. Add water, continue mixing.
  10. If the frosting looks a little soft, add more powdered sugar, 1/2 cup at a time until desired texture is reached.
  11. Place some of the filling into 2 separate bowls, add food coloring if desired. Mix well.
  12. Place dollops of icing between two layers of cookies and press together.
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Comments

  1. mary witkop says:

    that is very creative! thank you!

  2. Rebecca says:

    What a great idea! I have made GF "whoopie pies" with the Betty Crocker chocolate cake mix… I may have to make some for Santa with red and green cream. :)

  3. Rebecca says:

    Ok, you inspired me to make 'Santa' some whoopie pies this year. :) Recipe posted, just for you!
    http://thegfcfcookbook.blogspot.com/2009/12/whoop

  4. Heather says:

    They sell natural food colorings at natural grocers like Whole Foods. You could also make your own (google it, you'll find recommendations like beet juice)

  5. robin says:

    made these for my son's pre-school halloween day and colored the filling orange.

    not only were they a HUGE hit…the pre-school director asked me to make them for their thanksgiving day!

    excellent recipe!!!

  6. Heather says:

    India tree food colorings are all natural.

  7. Kristin O'Donne says:

    Exact taste! Cookies were a bit soft but that's a baking thing! Thanks for sharing!

  8. Kim says:

    I'm going to try and make these for my son. I have to use another cake mix though. So my question, did you follow the receipe for the betty crocker cake mix or do I follow the receipe for what you posted and just substitute my own cake mix (don't follow my owns directions)? I hope that makes sense?

  9. Colleen says:

    Made it, Loved it! Went with white filling because I ran out of time. I found 10 mins gave me a slightly chewy cookie and the full 12 yielded a crunchier (preferred) cookie. But both were eaten gladly! I stored them in the freezer just before serving and the creme set up nice (no squishing out the sides!). I also had to bake them in several batches because the dough would get unruly and not come off the waxed paper after about 5 cut-outs. 20-25 mins in the freezer would allow me to cut out a few more, then paused and put them back in the deep chill. All in all was great making these. I had other pies and cornbread and stuffing to make so I was still productive even during the chill times. THANKS SO MUCH FOR SHARING THIS RECIPE!

    PS. I didn't have any splitting, but I used whole white milk so maybe that made a difference?

  10. Claire Mae says:

    The Gluten Free Betty Crocker mix contains soy products. I am soy-free so is there any way to make your own mix?

  11. mama thomas says:

    Is it possible to replace the shortening with solid coconut oil?

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