From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Stuffed Cookies
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Instructions
1
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First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
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In a stand mixer, beat cubes of butter, white sugar and brown sugar. Beat for 3 minutes or until no clumps of butter remain.
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Add in eggs and vanilla extract. Stir to combine.
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Next, add in gluten free 1 to 1 flour, tapioca flour and baking soda. Stir until a thick dough is formed.
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Fold in chocolate chips.
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Scoop 1½ to 2 tablespoon cookie dough and roll into a ball. Flatten with hands.
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Place an Oreo on top.
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Then, place another flattened ball of dough on top of the Oreo. Use hands to completely enclose the Oreo. Add more dough if needed to completely cover Oreo. Repeat for all cookie dough.
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Place cookie dough balls at least 3 inches apart on baking pan. Bake for 10 to 12 minutes or until cookies are just barely lightly golden on top.
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Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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