This homemade version of gluten free inside out Oreos® is a fun, allergen friendly treat that is perfect for birthdays or Father’s Day.
Father’s Day is just around the corner! It’s time celebrate all the special dads in your life.
What is the best way to a man’s heart? Through his stomach of course! A special dessert is just the thing to show your husband, father or grandfather how much you love him.
Remember to take care of that stomach, though. Don’t serve sweets with artificial ingredients, food coloring and hydrogenated oils. Instead make a homemade dessert that he can’t resist using real ingredients.
Enter gluten free inside out Oreos®. They are both fun and delicious. They will also last a while so your special man can enjoy them the whole week.
The kids can even help make gluten free inside out Oreos®. You can make them in advance so there is plenty of time to work on them with the kids. Then they will be so proud to give them to dad.
These tasty cookies are also perfect for birthday treats. I recently made them for my son’s cow spotted birthday.
I love how easy they are to make…and how little mess they make when my kids eat them.
Gluten free inside out Oreos® do contain cocoa powder. But you can substitute carob if you need to avoid it.
Maybe you’re thinking these look great…but what about all the sugar?
Each cookie contains less than two teaspoons of sweetener. Plus there is plenty of healthy fat in the cookie to help metabolize the sugar. The combination of the cookie and the frosting actually does have a purpose!
You also have to remember this is a treat. Itis not something to eat all the time.
Homemade Oreos® are definitely a family favorite. We usually make them with the traditional combination – chocolate cookies with vanilla frosting. Sometimes we get really fancy and make special holiday versions.
Now we can add gluten free inside out Oreos® to the list.
Homemade Oreos® are even very allergen friendly. They contain no gluten, dairy, nuts, corn, rice, eggs or soy. With a family like mine that is very important. I don’t like anyone to feel left out.
Are you still trying to decide what to make your special man for Father’s Day? Or do you need a fun birthday treat? Gluten free inside out Oroes® are just what you need. They:
- are free of allergens
- are easy to make
- can be made in advance
- are a fun project for kids to help with
- can be eaten without a big mess
This Father’s Day don’t just go for the traditional cake or chocolate chip cookies. Surprise all the special dads in your life with this fun, allergen friendly dessert that will make his heart and his tummy happy. Gluten free inside out Oreos® are the perfect way to say I love you.
- 1 cup sorghum flour (or white rice)
- 3/4 cups tapioca flour
- 1/2 cup amaranth flour (or brown rice)
- 1/2 cup organic cane sugar or coconut sugar
- 1/2 tsp. unrefined sea salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 6 Tbsp. honey
- 1/2 cup melted butter, coconut oil, palm shortening, lard or tallow
- 1/2 cup palm shortening OR 1/4 cup palm shortening + 1/4 cup butter (at room temp)
- 3-4 Tbsp. cocoa powder
- 1 Tbsp. carob powder
- 10 Tbsp. tapioca flour
- 1/4 - 1/3 cup maple syrup
- Heat the oven to 350*F. Cut 3 sheets of parchment paper the size of a baking sheet.
- In a large bowl combine the flour, sugar, salt and soda. Stir to remove any lumps.
- Add the vanilla, honey and melted fat. Stir to combine. Use hands to form a ball of dough.
- Split the dough in half. Place one half on a piece of parchment paper. Roll until 1/4" thin.
- Cut the dough into desired shapes and transfer to a parchment lined baking sheet.
- Repeat this process until all of the dough is used.
- Bake the cookies for 12-13 minutes. Turn off the oven and leave the cookies in for 5-10 minutes.
- Allow to cool completely.
- Beat all of the ingredients together in a medium size bowl.
- Use a spoon or a piping bag to put filling on one cookie. Top with another cookie and gently push down. Repeat until the filling is gone.
- Keep the cookies in the refrigerator for the filling to harden.
- This makes three trays of cookies if cutting shapes. Alternately you can simply roll the dough and cut it into squares and bake them without having to transfer the cookies to another sheet. You will only need two baking sheets of cookies with this method.
- You can replace the gluten free flours with whole wheat or all purpose flour.
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I made them and loved them except i didn’t have any more parchment paper so i went without . Big mistake! so many of them broke into a million pieces trying to get them out of the pan.. but I will definitely make them again..
Glad you enjoyed them, Kathy! Sorry they crumbled. Just use those to make cookies and cream ice cream 🙂