DIY Gluten-Free: Oreos and 5 Other Prepackaged Cookie Recipes

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Gluten-free food products are growing in popularity and multiplying in grocery store aisles across the country, but not everything is covered. Gluten-free breads? Yeah, you can probably find those — but happens when you’re hit with a craving for Oreos, Nutter Butters, or any of your other favorite grocery store cookies? In terms of purchasing the, you’re out of luck. However, that isn’t the way the has to cookie crumble for your cravings. You may not be able to buy the cookie, but with a recipe — like one of the six here — you can make your own version, which is guaranteed to be gluten-free.

Source: http://www.flickr.com/photos/pleeker/

https://www.flickr.com/photos/pleeker/

1. ‘Nilla Wafers

Forever linked with banana pudding, the ‘Nilla Wafer can be gluten-free if you follow this recipe from Dinah’s Dishes. Of course, now you’ll want banana pudding too, which you can enjoy thanks to She Cooks She Cleans.

Ingredients:

  • 1⅓ cup all-purpose gluten-free flour
  • ½ teaspoon xanthan gum (omit if your flour blend already contains it)
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • 1 egg, at room temperature
  • 4 teaspoons vanilla extract
  • 2 tablespoons milk

Directions: Preheat oven to 325 degrees Fahrenheit. Line rimmed two rimmed baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the flour, xanthan gum, baking powder, baking soda, and salt; whisk to combine. Change to the paddle attachment and add butter, sugar, egg, vanilla, and milk. Beating well to combine. The batter will be the consistency of frosting. (Thick but thin enough to pipe through a pastry bag.)

Pipe about a tablespoon of batter through a pastry bag fitted with a plain piping tip onto the prepared baking sheets. Space the dough about 1 inch apart. After you have piped all the dough, using wet finger tips smooth out the tops of the dough mounds to make smooth tops. Chill for about 5 minutes in the freezer to let the dough firm up a bit.

Bake for 15 to 25 minutes rotating the pans during baking until the cookies are nice and uniform brown in color. Allow to cook on baking sheets. Remove to an airtight container to store after the cookies have cooled.

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