Thin Mints and Oreos might be the two crowns of the chocolate cookie world (though I’d have to add World Peace Cookies to that list); now you can make them at home, from one recipe, vegan, and gluten-free. It’s as simple as that.
It might seem rare that we successfully replicate a recipe so as to taste exactly like its gluten counterpart–let alone a brand name counterpart, which is why this recipe is a winner, and doubly so. Make a batch and divide it to end up with handfuls of ‘Thin Mints’ and several (coconut milk) glasses worth of ‘Oreos’.
I’ve tried this recipe with butter, organic shortening, and coconut oil–all with good results. The dough is easy to work with, and very forgiving. A real secret to this recipe is the jet black cocoa, which is usually available at specialty stores. If you can’t find it, try Hershey’s dark cocoa blend.
Oreos and/or Thin Mints
Adapted from Chocolate Graham Crackers variation in Gluten-Free Baking
Adapted by CinnamonQuill
Click here for PDF of recipe only.
1 1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1/3 + 3 heaping Tablespoons dark cocoa blend (or 50/50 mixture of cocoa + jet black cocoa)
1/2 cup brown sugar (light or dark)
1 teaspoon baking powder
3/4 teaspoon xanthan or guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold butter, shortening, or (slightly softened) coconut oil
4 tablespoons cold water
3 tablespoons honey or agave
1 tablespoon molasses (or extra Tablespoon honey/agave)
1 teaspoon vanilla extract OR peppermint extract (or both, if you are dividing dough)
Extra brown sugar/flour for rollingIn a mixing bowl, combine the dry ingredients. Add the butter/shortening/coconut oil and incorporate with a pastry cutter, fork, or your fingertips. Stir in the water, honey/agave, molasses, and vanilla or mint. *Alternately, if you are going to divide the dough, stir in vanilla and mint *after* dividing into two bowls.
Dough should come together in a ball. If it seems dry, add 2-3 tablespoons more water. Dough should not be sticky, but pliable like play-doh. If desired, divide dough in half (half for Oreos, half for Thin Mints), and add flavoring as desired. I’ve found that I like to use about 2 teaspoons of mint flavoring, but this will depend on the brand you are using.
Cover tightly with plastic wrap and refrigerate for 20-30 minutes. (I do not recommend refrigerating this dough for more than 24 hours as it dries out; it can be revived with a bit of extra water, but it is not ideal.)
Preheat oven to 325F.
Spread out a piece of freezer paper (or parchment, or silpat), and have about 1/4 cup of brown sugar/cocoa/flour mix handy for rolling.
Line a few baking sheets with parchment paper.
Roll to 1/8 inch thick, then cut into small circles using a lid or cookie cutter. Bake for 12-15 minutes; let cool on baking sheet (as they cool they ‘crisp’). I usually bake them for exactly 15 minutes, but you may want to do a few tests to determine exact baking time.
Let cool completely before proceeding with next step(s).
For Thin Mints:
1-2 (6-12 oz) cups of dark or semisweet chocolate chips
1-2 teaspoons peppermint flavoring/extractLine 1-2 baking sheets with waxed paper.
Start with 1 cup of chocolate (for half batch) or 2 cups (full batch), though this will depend on your preference; you may need more, you may need less.
Melt chocolate using desired method (stove or microwave). Stir in flavoring, to taste. You want something between peppermint essence and mouthwash (very scientific!). For a thicker chocolate layer, dip cookies into chocolate. For a thinner chocolate layer (my preference), spread chocolate onto tops, sides, and bottom of cookies. I use a silicone pastry brush, which makes it pretty easy.
Let chocolate set on waxed paper lined sheets for about 30 minutes. To expedite this process, put the sheets in the freezer.
Oreo Filling
(this makes a half batch of double stuffed Oreos, or a full batch of ‘normal’ stuffed cookies)
Adapted from Todd Wilbur2-4 Tablespoons hot water
1 3/4 cups powdered sugar
1/4 cup organic shortening
1/2 teaspoon vanilla (or mint, for mint filled oreos)Combine all ingredients with mixer until perfectly smooth. Getting the consistency right may take a test cookie or two;
you want the filling to be pliable, but not oozing; firm, but not crackly/stiff. You want to sandwich the filling between the cookies without it cracking (dry), or oozing (too wet). If dry, add water by the half Tablespoon, or, if too wet, add powdered sugar by the Tablespoon, mixing until correct consistency is achieved.Use about a teaspoon to two teaspoons of filling for each sandwich.
Let stand 30 minutes before attempting the “Oreo twist”.
Wow these sound incredible!
Wow, I’d take one of those Oreos any day of the week! They all look sooo good! I’ve never heard of jet black cocoa before…you learn something new everyday!
THIN MINTS allllll theeee waaaaaaaaaaay!!! How do you do the PDF recipe thing? That is really cool! mmmmm
I copied the text to Word, then “save(d) as” and then selected PDF. I uploaded it to a storage folder, then directly linked to it.
those look like a work of art. Impressive!!!
Honestly, I can’t decide between thin mints or oreos! Can I just have one of these for each hand?
I’m so impressed that these are gf!
Okay, these look so fantastic! I love it. I think I will definitely make these for my little boy who will quite possibly think he’s died and gone to heaven! I’m an oreo all the way girl and I know he will be too
Thanks for sharing this.
oh yes, now here’s a crowd pleaser! My 2 1/2 year old son gets so excited when restaurants serve oreos with their meals (though I cringe a little but let him have them)- it’s very cute to see him twist them open and lick the filling out first and then eat half of the cookie part. Personally, I’m a chomp into the whole thing kind of girl…or actually, way more of a thin mint girl…or samoa:)
Lemon filling?
Jenn, you corrupt me. Stop, you had me at mint thins.
Lucky me, I’ve got all the ingredients, including the black cocoa in my pantry.
My only problem is that if I bake them I WILL EAT EVERY SINGLE ONE, probably within an hour or two. Seriously.
Now, for flavor combinations – dark chocolate cookies stuffed with cherries and kirsch or raspberries and framboise anyone?
You’ve outdone yourself again. How do you keep doing that?
ooh… or banana or orange, caramel? What’s your favorite candy bar or ice cream flavor? I’d bet just about anything would work.
I am not sure whether to kiss you or curse you!
I ADORE thin mints, and have been thanking my lucky stars they are gluten-filled! LOL Both recipes look great and are on my to-try list! THANK YOU!!!
Wow! I just made these today (the oreos) and they were so amazingly good. Thank you thank you thank you. What a treat. The icing is so perfect and yummy – I think it’s my “new” icing! I used Earth Balance butter in both the cookie and the icing. So good. I think next time (because there will be a next time
) I’ll try coconut oil. These would make a great gift for anyone. You’ve totally inspired me!
And she posted on Twitter to make the rest of us jealous
So here I am to get this decadent-sounding recipe — and I’m not even gluten intolerant!
Actually I think the “Oreos” should be stuffed with coconut candy centers (shredded coconut, a bit of coconut cream and enough powdered sugar for the right consistency). Then the entire sandwich cookie needs to be dipped in the chocolate coating while skipping the peppermint.
I also think the original graham cracker recipe dipped in chocolate would be my favorite old time chocolate covered graham crackers. Oh wait, even that needs a glob of marshmallow coated with chocolate. There are just so many ways you can USE these recipes! Now I just have to talk that evil witch doctor I go to to let me eat sugar and chocolate again!
You’re the best.
[...] of course, here’s a link to the Oreo Cookie recipe and the original icing recipe. I’ll post the TWF Chocolate Cake recipe [...]
After handing out a bunch of girl scout cookies for my step-daughter, I have been considering some GF thin mints! I had an idea in mind, but I might just have to scrap it and use yours! These look great!
Oh. My. Goodness. Those look amazing. Great job! And beautiful blog!
[...] Gluten-Free, Vegan, Thin Mints Flourless, Gluten-Free Samoas [...]
A fabulous treat !!!
I seriously cant decide. These are my two favorit cookies (at least of the commercial world). Love them. I cant buy them because I will eat them all. I bet your cookies were WAY better than store bought. Bravo!
Hey Jenn – I chose you as my adopted GF blogger for this month and made the oreos – fantastic!!!
Here is a link to my post:
http://gfcfexperience.blogspot.com/2010/04/adopt-gluten-free-blogger-gfcf-oreos-by.html
I am looking forward to more of your recipes!
Thomas
Hi,
I am eager to make the cookies. My daughter wants the oreos. I have a question. You state, “Spread out a piece of freezer paper (or parchment, or silpat), and have about 1/4 cup of brown sugar/cocoa/flour mix handy for rolling” Where do I find the amounts for the brown sugar/cocoa/ flour?
Thank you kindly,
Sue
Oh yay! This one has PDF, woo!
[...] Gluten-free Oreo Cookie Recipe [...]
The oreos look so yummy when stack up, it really make me feel eating something…. lol.