Bon Appétit's Homemade Sandwich Cookies (GF)

Bon Appétite has some of the most popular cooking videos on the internet. Chefs prepare everything from Classic Caesar Salad, Rigatoni with Vodka Sauce, and Smashburgers, to Sauerkraut and Kimchi. Chef Claire tries to recreate some of our favorite childhood treats such as Lucky Charms and Skittles. I tried her Gourmet Oreos. What could go wrong?

The photo shows a couple of my mistakes. I forgot to split the store-bought Oreo cookies before I made the first silicone putty moulds. I ordered more putty and remade them with a single cookie piece; however, the double shape held its shape better after all. The delicious filling was so soft that I couldn't cut it into circles before freezing; after freezing, all I could do was soften it with my hands and flatten it in the middle of the cookie pieces - still with some lumps intact. Visually, my cookies fell far short from the professional look of Claire's Oreos in the video.

However! My taste testers said: They are way better than most gluten free desserts! The black cocoa and additional salt had the adults asking for more. The manager of Sur la Table said: "Oh, you're the second person today looking for black cocoa!" so I guess I wasn't the only one curious (naive) enough to try these out. But adding up all the costs and time to make them, you might want to share the experience with a friend.

My Paleo Marin Rating: 3.5 Persimmons

View video Link here first.

Available from
Amazon here.

For the Mold:

(1) Purchase 2 boxes of "Easy Mold Silicone Putty." Use either traditional Oreo Cookies, or Annie's Grabbits Chocolate Sandwich Cookies, as cookie models. Follow directions in the package. Or, 

(2) Use a 2" cookie cutter for cookie and 1 3/4" cookie cutter for filling.

For the Cookies:

Recipe from a Viewer Comment (substituting Cup4Cup Gluten-free flour)

"Homemade Oreo Cookies

Preheat oven to 350 degrees F. 

Cookie

Sift together:

1 cup Cup4Cup Gluten-free Flour

1/2 cup Cup4Cup flour MINUS 1 tablespoon flour PLUS 1 tablespoon arrowroot powder, mix

3 Tbs Black Cocoa

2 Tbs plus 1 tsp Dutch Processed Cocoa

1/2 tsp Kosher Salt

1/2 tsp Baking Soda 

For brown butter: Cook 2 sticks butter (assuming unsalted) over medium low stirring until butter sputters and browns; remove and stir over ice bath until room temp.

In Mixer:
Cream

155g butter

2/3 cup cane sugar

1/4 cup light brown sugar

1 tsp vanilla

Add dry ingredients all at once & Mix until combined

Press about a tablespoon of dough into food grade mold or cut out with cookie cutter. Freeze for 10min.

Place on parchment paper on baking sheet. Cook 14-16 minutes while frozen.

Filling:

Melt in a small saucepan:

50g fine coconut oil

50g raw cocoa butter grated fine

Let cool over ice bath.

Add 100g powdered sugar in medium bowl and add oil/butter mix

Generous pinch of kosher salt

1 tsp vanilla

Beat til smooth

Roll between two parchment papers to 1/8” thick. Cut out circles slightly smaller than the cookie with a cookie cutter; freeze til solid.

Put together cookies and NOM NOM NOM"

Makes about 14-16 cookies.

#cookies #dessert #cocoa #glutenfree #coconutbutter #coconutoil

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

SaveSave