Gluten Free Double Fudge Oreo Crunch Cookies Recipes

GLUTEN FREE DOUBLE FUDGE OREO CRUNCH COOKIES

Steps:

• Cream butter, sugar, eggs and vanilla together until fluffy.
• Add gluten free flour, xanthan gum (if using), cocoa powder, baking soda and salt. Mix until combined.
• Fold in chocolate chips and gluten free Oreo cookies.
• Refrigerate dough for at least 2-4 hours.
• When ready to bake, preheat the oven to 350 degrees Fahrenheit.
• Roll into 1-2 inch balls or use an ice cream scoop to form balls.
• Place on a greased baking sheet and bake for 10-12 minutes.
• Let cool completely before serving.

GLUTEN FREE OREO COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
• In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
• Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
• Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
• Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
• Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
• For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).

GLUTEN-FREE CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350° F. Spray cookie sheets with cooking spray.
• In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
• In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.