Giant Oreo Sandwiches - Gluten And Dairy Free

Ingredients

1 box Betty Crocker's Gluten Free Devil's Food Cake Mix
1/2 cup Earth Balance Butter, softened
Filling:
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pinch of salt

Preparation

1
Preheat the oven to 350 degrees.
2
In a large bowl, mix together the devil's food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.
3
Line a baking sheet with parchment paper and spray with gluten free cooking spray.
4
With greased hands, roll the dough in just smaller than golf ball sized balls (does that size make since... it does right?) and place on cookie sheet 2 inches apart. Then, slightly flatten with the palm of your hand.
5
Bake for 12-15 minutes, or until they feel firm to the touch. It's OK if they're a bit crispy, just not burned.
6
Cool completely.
7
In a saucepan, mix together the agave nectar and cream of tartar.
8
Bring to boil, stirring constantly.
9
Then, reduce heat to low and let simmer. Stir occasionally.
10
While that's simmering, beat the egg whites and vanilla until foamy.
11
Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.
12
Turn the speed to low on your mixer and pour in the agave mixture.
13
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
14
Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM.... Oreos!

 



About

It's amazing how much these taste like actual Oreo's. And they're super easy to make!

Yield:

7.0 oreo cookies

Added:

Wednesday, June 15, 2011 - 7:27pm

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