Chocolate Cream Cookies aka Gluten Free "Oreos"

I don't know about you, but I miss a good oreo cookie. They sell pretty good ones in most stores now (Glutino and Trader Joes are pretty tasty), but if you don't want to spend five bucks for a package, here is a recipe for homemade "Oreo" type cookies. Making these cookies is similar to making basic sugar cookies, however you'll need to roll the dough a bit thinner. Make sure to use a good floured surface when rolling out the dough because the GF dough sticks easily to the wax paper and rolling pin. I found Tapica flour worked well for rolling out these cookies because it was less gritty than using rice flour. The frosting for this recipe is much thicker than normal frosting, and soooo good. 

Good luck and enjoy!

Homemade Gluten Free "Oreos"(Makes approximately 3 dozen)

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups Brown Rice flour*
• 1/2 cup Sorghum flour*
• 3/4 cup dutch process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthum gum
• 1 teaspoon salt

For the filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons half and half
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.

 Roll the dough to 1/8 – 1/4-inch thickness.  Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, half and half, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

*if you don't have sorghum flour, 2 cups of brown rice flour will work fine.