Not being able to eat Oreos since becoming gluten-free has been one of the more disappointing parts of my dietary changes . I know that there are several gluten-free Oreo-like cookie options but they just aren’t quite the same.
I have tried the gluten-free Joe Joe’s from Trader Joe’s and they are the closest substitution to Oreos that I have found. However, they are still a little off from the real deal.
While reading another blog, I came across this Oreo cheesecake cookie recipe that combines Oreos with cheesecake ingredients. I thought this might be a good way to mask the slightly off taste of the Joe Joe’s and try a new delicious looking recipe.
These cookies will not disappoint! I did alter the recipe a bit. I like to incorporate coconut oil into cookies when I can. And I thought there was a lot of butter in the original recipe, so I tried adding in the coconut oil in place of half the butter and it worked pretty well.
If you don’t eat gluten free, you could easily use regular Oreos and regular flour.
Gluten-Free Oreo Cheesecake Cookies
1 stick of butter softened
1/3 cup of coconut oil
1 (8oz) brick of cream cheese
1 1/2 cups of white sugar
2 1/4 cups of gluten-free flour (I used Bob Red Mill’s blend)
20 gluten-free Joe Joe’s, broken into pieces
Heat oven to 350 degrees. Cream together butter, coconut oil, cream cheese and sugar. Add in the gluten-free flour and mix well. Stir in gluten-free Joe Joe’s. Roll one inch balls of the dough and place onto a prepared baking sheet. I recommend using a silicone baking mat. Bake the cookies for 14-16 minutes. The edges should be slightly browned and the middle should be soft. Let the cookies cool for 10 minutes on the cookie sheet before placing them on a cooling rack. Enjoy!