Happy National Oreo Cookie Day!

March 6, 2019

Who loves oreos?

Who loves dipping oreo cookies, or any cookie for that matter, in milk?

Who loves sticking a fork through the cream of the Oreo cookie and holding it under the milk until it's deliciously soft and it's a luxurious mess in your mouth?

I love doing all of this. Well, I loved doing it. I hadn't eaten an oreo cookie in a very long time when I became dairy-free and gluten-free. I soon found out that oreo cookies are dairy-free first and foremost. Which was awesome to learn when I was only on a dairy-free diet, but then my doctor diagnosed me as gluten-free and everything fell to pieces again.

Lucky for me and you, I found out Trader Joes has gluten-free JoeJoes! (That's what they call their oreos.) Here is the ingredient list for these:

Walmart also has some delicious gluten-free oreos, and vanilla oreos. In my opinion, the vanilla oreos are not very good. But, if you guys like them, awesome! Here's the ingredient list for those:

Glutino's Chocolate Vanilla Creme Cookies:

Glutino's Vanilla Creme Cookies:

And if you want to make your own homemade oreo cookies, here is a recipe that I tried and it tastes very good! The creme that I made to go in between the cookies is a bit thin, so instead of oreos, it'll be deconstructed oreo cookies.

Ingredients:

For the cookies:

• 1 1/4 cups Great Value All-Purpose Flour, Gluten-Free (Walmart)

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking soda

• 1/8 tsp salt

• 1/2 cup earth balance Organic whipped Buttery Spread, room temperature (Winco)

• 3/4 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

For the filling:

• 1/4 cup earth balance Organic whipped Buttery Spread, room temperature

• 8 oz Tofutti, milk free Better Than Cream Cheese, plain

• 1 3/4 cups powdered sugar

• 1 tsp vanilla extract

Instructions:

For the cookies:

1. Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Set aside.

2. Add the butter to a large mixing bowl and beat on high with a hand mixer, until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.

3. Add the dry ingredients and mix on low speed until combined. Cover the dough and chill in the fridge for 30 minutes.

4. Preheat oven to 350 degrees F.

5. Remove the cookie dough from the fridge. Line two baking sheets with parchment paper.

6. Roll the dough into small, 2 teaspoon sized balls.

7. Press down gently on the balls to slightly flatten them.

8. Bake for 6-8 minutes. They will appear soft, but will continue to harden as they cool. Cool for five minutes on the baking sheet, and then remove them to a plate or wire wrack to cool completely.

For the filling:

1. Beat together the butter and cream cheese until smooth.

2. Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.

3. Continue to fill or dip as desired!

Happy cooking!