I first had a “homemade” oreo-style cookie in the late 90’s at the original La Brea Bakery. It was indeed on La Brea Ave next door to Campanile, the amazing Italian restaurant started by Nancy Silverton’s then husband where she was the Pastry Chef and the Head Baker at the bakery next door. The now very famous La Brea Bakery – just love her story and that of the bakery itself. She reinvented bread in Los Angeles. And as a new foodie in my late 20’s, at the time, I was eating it up like crazy!
Back to that oreo! It was soft and deep dark chocolate. Not a crunchy cookie like you buy at Vons. The white cream filling inside wasn’t hard and so stuck to the cookie sides that you had to lick it for a good 5 minutes to get it to melt off. It was creamy. And vanilla. And blew my mind.
It was my second “knock-off” I attempted in a long list of missed foods when I went gluten free. Converting recipes and creating whole new ones became my obsession. The hostess cupcake was of course the first, and became our famous “Karma Cake”.
These oreo-look-a-likes came out really good. They looked very rustic and natural just like at La Brea. I didn’t roll out the dough or use a cookie cutter, like we do at the bakery now. These were more like a rolled up dough ball that I pressed with a metal spatula. They looked like this…
The recipe is still the same, because when it’s prefect – don’t change it! And if you do your costumers will let you know about it – lol… so this is the recipe, the one we use at the bakery every day. Click here to purchase our organic flour blend https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/