Oreos are as American as hot dogs at baseball games and apple pie on the Fourth of July. But if you have gluten allergies in your home, forget about it. That is, unless you have twenty minutes to whip up a recipe that will win over your gluten intolerant kids in no time. Trust me, this recipe is so fantastic, even my gluten-eating friends couldn't tell the difference.

That being said, this recipe is in no way healthy. It is just a great treat for those who can't have wheat. I adapted a recipe from Cupcake Project to make it suitable for my gluten-free dietary needs. This recipe yielded 3 dozen cookies.

The Gluten-Free All-Purpose Flour Mix

(This mix can be substituted for traditional recipes, cup for cup. Just remember to add xanthan gum to your mixture. The xanthan gum works as a gluten substitute, webbing the dough together, working as a binding agent. Traditionally, it's 2 teaspoons for bread recipes, 1 for cakes and 1 ½ for cookies.)

  • 3 Parts Corn Starch
  • 3 Parts White Rice Flour
  • 2 Parts Soy flour
  • 1 Part Masa Flour

The Cookie Part

  • 1 1/4 cup gluten-free All-Purpose Flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons butter, room temperature
  • 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, xanthan gum, baking soda and powder, salt, and sugar.

2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. You could use cookie cutters to make perfect “O's,” but the rough edges were yummy, too. Pick your battles.

4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Part

  • 1/4 cup room-temperature butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted powdered sugar (Trust me, sift the sugar if you want the filling to be smooth...I learned the hard way.)
  • 2 teaspoons vanilla extract

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.

2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag, or a plastic bag with the corner cut off.

4. Place another cookie, approximately equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Repeat until all the cookies have been creamed.

5. Side note: Make sure to make an even number of wafers. May sound like common sense to you, but I lack that most days and almost ended up with an extra cookie. It wouldn't have been a tragedy, as I'm sure I would have found use for it in the bottom of my milk jug, but still, just keep an eye on those cookies.

These were such a success, I don't think I can tell you. They taste like the real thing, only better. The filling was sinfully fantastic. There is nothing, absolutely nothing in this world, better than a freshly baked Oreo...unless it also happens to be gluten-free.