Homemade Gluten-Free High-Protein Oreos
Homemade Gluten-Free High-Protein Oreos
Ingredients
For the Cookies
- 1 1/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 3/4 cup unsweetened cocoa powder, dark, Dutch-processed
- 1/2 cup chocolate protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Filling
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or dairy-free alternative
Instructions
- 1
In a medium bowl, whisk together the gluten-free all-purpose flour blend, dark cocoa powder, chocolate protein powder, baking soda, and salt. Set aside.
⏱️ 5 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min
- 5
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll.
- 6
While the dough chills, prepare the cream filling. In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk until the filling is light and fluffy.
⏱️ 10 min
- 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
On a lightly floured surface (use gluten-free flour), roll out one disk of chilled dough to about 1/8-inch thickness. Use a 1 1/2-inch round cookie cutter to cut out circles. Carefully transfer the circles to the prepared baking sheets, leaving about 1 inch between cookies.
⏱️ 10 min
- 9
Bake for 10-12 minutes, or until the edges are set and the cookies are firm. They will still be soft in the center but will firm up as they cool. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 10
Once the cookies are completely cool, spread about 1 teaspoon of cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 10 min
- 11
Store the homemade Oreos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gluten-Free High-Protein Oreos
For the Cookies
- 1 1/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 3/4 cup unsweetened cocoa powder, dark, Dutch-processed
- 1/2 cup chocolate protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Filling
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or dairy-free alternative
Instructions
- 1
In a medium bowl, whisk together the gluten-free all-purpose flour blend, dark cocoa powder, chocolate protein powder, baking soda, and salt. Set aside.
⏱️ 5 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min - 5
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll.
- 6
While the dough chills, prepare the cream filling. In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk until the filling is light and fluffy.
⏱️ 10 min - 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
On a lightly floured surface (use gluten-free flour), roll out one disk of chilled dough to about 1/8-inch thickness. Use a 1 1/2-inch round cookie cutter to cut out circles. Carefully transfer the circles to the prepared baking sheets, leaving about 1 inch between cookies.
⏱️ 10 min - 9
Bake for 10-12 minutes, or until the edges are set and the cookies are firm. They will still be soft in the center but will firm up as they cool. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 10
Once the cookies are completely cool, spread about 1 teaspoon of cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 10 min - 11
Store the homemade Oreos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.