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Gluten Free Fried Oreos

March 5, 2021
At a Glance

Summary

Gluten free fried Oreos that taste just like Nabisco intended, covered in just the gf pancake batter mix, and fried just right mark the dawn of a new day in the gluten free diet!

Categories

Prep / Cook Time

15 minutes / 20 minutes total

Rating

 5/5 (1 votes)
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Gluten Free Fried Oreos

Who can resist gluten free fried Oreos, made with the real deal chocolate sandwich cookies dipped in just-right batter and gently fried to crisp-tender heaven? It’s about time!

One fried Oreo sliced in half on two small metal plates

What makes this recipe for gf fried Oreos different?

Which gf chocolate sandwich cookies are the best?

Companies like Glutino and Kinnikinnick have been making gluten free chocolate sandwich cookies that look like Oreos for years. They’re expensive but no longer that hard to find, and they scratch that itch—but they’re no Oreos.

Nabisco now makes its own gluten free Oreo chocolate sandwich cookies, and they really taste like actual Oreos. They’re a tiny bit different, but not enough to matter, so we’ve literally been buying them by the case (especially the Double Stuff ones).

As usual, my opinion of Nabisco’s product isn’t sponsored in any way. They didn’t send me their press kit, any free product, or even whisper in my ear. If they know who I am at all, they respected my no-free-product ethos.

Why this recipe is special

File this recipe squarely under if-they-can-make-it-with-gluten-we-can-make-it-without. It’s the crispy fried treats, sure. But it’s also the sense of possibility, which means to me that this recipe is useful even if you never, ever make it.

Fried Oreos weren’t a thing in NY when I was growing up, so I had only heard of them as Midwest county fair food. But according to my children, they’re sold at the town pool snack stand, so they’re everywhere now.

Now my teenage gluten free son is very self-conscious of his dietary restriction (don’t worry he never reads the blog). So when he asks me if I can make gluten free fried Oreos, you’d better believe I’m going to deliver.

It turns out that the crisp outside, tender inside and melty chocolate sandwich cookie inside in a fried Oreo is not half bad. And that’s important, too.

Keep in mind that the sandwich cookies will melt inside during frying. If you’d like a firmer cookie, just allow the treats to cool for about 10 minutes after frying, and they’ll firm back up—but try at least one fresh out of the fryer.

Glass bowl of pancake batter with one Oreo on top

Can you make them in the Air Fryer?

I haven’t tried making them in an Air Fryer, so I’m not entirely sure. I’m admittedly not the biggest fan of air frying as a concept, since I think it creates unrealistic expectations of true fried taste.

An Air Fryer, I never seem to tire of saying, is just a small, powerful convection oven. In other words, it’s a hot oven with a really good oven fan, known to cook foods to crispness very efficiently.

Since an Air Fryer doesn’t actually fry foods, you wouldn’t have real fried Oreos if you use one. Plus, the batter would inevitably run through the holes in the frying basket or shelf.

If you line the basket in your Air Fryer, then the hot air can’t fully circulate around the food on all sides as efficiently. If you’d really like to make air-fried Oreos, I recommend wrapping Oreos in gluten free pie crust, rather than coating them in batter.

Two fried Oreos frying in a frying basket

How thick should the pancake batter be?

The most important logistical issue in making gluten free fried Oreos successfully is getting the texture of the pancake batter just right. The frying oil temperature is important, too, but you can measure that objectively at 350°F.

Hand holding glass bowl of pancake batter and hand holding whisk mixing the batter

Watching the how-to video is probably the best way for you to experience the appropriate thickness of the batter. The photos above can also help illustrate the thickness, too, which should be slightly thicker than heavy whipping cream.

The batter must be thick enough to continue to stick to the Oreos, but not so thick that the excess doesn’t drip off. It should fall off the whisk in ribbons, but not run off like water.

Dipping fork holding Oreo dipped in raw pancake batter held over glass bowl of batter

Ingredients and substitutions

Dairy

You can use your favorite non-dairy cow’s milk alternative for in the batter, but I recommend against anything nonfat. My favorite nondairy milk is unsweetened almond milk.

If your milk doesn’t contain any fat, it will water down the pancake batter more than milk that contains fat. I’d recommend starting with much less milk, and only continuing to add it as necessary to reach the right consistency.

Egg

There’s only one egg in the batter. You should be able to replace it with 1 “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

Oats

The new gluten free Oreos from Nabisco contain oat flour in the ingredient list. Maybe try Kinnikinnick or Glutino brand gluten free chocolate sandwich cookies if you’re sensitive to oats or are concerned at all about the providence of the oat flour in the Nabisco cookies.

Fried Oreo cut in half with melting inside on top of whole fried Oreos

Words gluten free fried Oreos with fried Oreo cut in half on small plate, cookie in pancake batter in bowl, and Oreos frying in oil

Like this recipe?

Prep time: Cook time: Yield: About 15 fried cookies

Ingredients

8.5 ounces dry gluten free pancake mix (See Recipe Notes for DIY recipe)

1 tablespoon (14 g) neutral oil (like canola, peanut, grapeseed, or vegetable oil)

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 1/8 to 1 1/4 cups (9 to 10 fluid ounces) milk, at room temperature

15 gluten free chocolate cream-filled sandwich cookies, like the new gluten free Oreos

Oil, for frying (I like a combination of half Spectrum nonhydrogenated vegetable shortening + half canola or peanut oil)

Confectioners’ sugar, for sprinkling (optional)

Directions

  • In a large mixing bowl, place the gluten free pancake mix and whisk to loosen. Add the oil, beaten egg, and about half of the milk and whisk to combine.

  • Continue whisking and add a full 1 1/8 cups of the milk. You want the mixture to fall off the whisk in ribbons, but not run off like water. It should be slightly thicker than heavy whipping cream. Set the mixture aside briefly.

  • Place the frying oil in a medium-sized heavy-bottom saucepan, with an instant read, heat-safe candy thermometer on the side (or use a small electric deep fryer, like I have). Slowly bring the oil to 350°F (over medium heat, if on the stovetop). Reduce the heat enough to maintain the temperature of the oil without allowing it to increase.

  • Place the pancake batter alongside the hot frying oil, and whisk the mixture to ensure that it’s still the proper thickness. Whisk in more milk by the drop as necessary to recreate the proper thickness. Line a large plate or tray with paper towels and set that next to the fryer, too.

  • Place the sandwich cookies, one at a time, on top of the pancake mixture in the bowl. Using a fork or dipping utensil, flip the cookie until it’s completely covered in batter. Using the utensil, pull the cookie out and allow the excess to drip off.

  • Lower the batter-covered cookie in the hot oil and shake the container a bit to loosen it from the bottom, if necessary. Repeat with only as many cookies as you can fit very comfortably in the oil, with plenty of space for them to float around.

  • Allow the cookies to fry for 60 to 90 seconds, and gently flip them over to fry on the other side. Flip back and forth, allowing to fry in between, until golden brown all over (about 2 1/2 minutes total).

  • Using a strainer or tongs, gently remove the fried cookies from the hot oil and place on the towel-lined plate or tray. Allow to cool briefly, then dust lightly with confectioners’ sugar (mostly for looks) before serving. If you dust them while they’re very hot, the sugar will melt and seem to disapper.

  • Serving suggestion: If you like the fried treats melty, enjoy right away. If you’d like the cook inside to begin to firm back up, allow them to cool for about 10 to 15 minutes first.

Love,
Nicole

  • Linda Ward
    March 17, 2021 at 11:44 PM

    Thank you for all your yummy recipes! These deep fried treats are the best! I had left over batter ( because I doubled the recipe 😁 ) so I just fried it up and made powdered sugar doughnut holes. Thanks again for make my life easier.

    • Nicole Hunn
      March 18, 2021 at 9:48 AM

      You’re so welcome, Linda. When I was experimenting with the batter and the recipe as I developed it, there were a bunch of odd-looking fried dough bits. They were delicious! Glad you had fun with that.

  • Grace R
    March 7, 2021 at 2:42 PM

    The new double stuffs are exactly how I remember oreos tasting. (Better if I’m being honest, but it has been a LONG time and GF Joe Joes are … fine. Really, they’re fine… They only taste like sadness after the first two…)
    I am SOOOO excited to make these! I didn’t have a chance to try them before my diagnosis and I had resigned myself to watching others eat them wistfully. Thank you Nicole!

    • Nicole Hunn
      March 7, 2021 at 2:53 PM

      Oh my gosh, Grace, GF Joe Joe’s do taste like sadness after the first two! It’s like the uncanny valley effect, but with GF/non-GF food. You are my spot-on target audience for this recipe, then. We’re nearly there with actual Oreos. We gotta at least contemplate going all the way!

  • Esther Siegel
    March 7, 2021 at 10:51 AM

    Have you tried them with homemade oreo cookies? You have a recipe gluten free oreo cakesters and I am wondering how they would be with this cookie, or any other homemade cookie.

    • Nicole Hunn
      March 7, 2021 at 1:38 PM

      Hi, Esther, I haven’t, but I’m sure it would work as long as the cookies were crispy. I have recipes for homemade chocolate and vanilla sandwich cookies in one of my cookbooks, Gluten Free Classic Snacks. I would definitely not use the Cakesters recipe, which has the texture of a whoopie pie (cakey).

  • Sandy
    March 7, 2021 at 9:57 AM

    Nicole, my dear, you continue to be an inspiration! I love your writing as much as I love your recipes (and that’s a lot) Thank you for your FOOD for THOUGHT!

    • Nicole Hunn
      March 7, 2021 at 1:39 PM

      Thank you so much for the kind words, Sandy! That means so much. Not everyone out there takes the time to write something kind. :)

  • Karen M.
    March 5, 2021 at 2:26 PM

    Just wanted to let you know that Oreo’s is making gluten free now. I bought some and they are really good!! Just saying!

    • Nicole Hunn
      March 5, 2021 at 2:37 PM

      I discuss that throughout the post, Karen! It’s very exciting. :)

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