Gluten-Free Oreo Cake Cookies
By: Leah Rodrigues
Published: December 12, 2012

Foodista user Cooking Gluten Free shares their recipe for gluten-free oreo cake cookies.  This gluten-free version of America's favorite cookie is absolutely delicious and extremely easy to make.  However, this dessert is more like a whoopie pie then a cookie. This recipe utilizes gluten-free devil's food cake mix so there is no need to make your own gluten-free all purpose flour.  Oreo cake cookies are a chocolaty treat that everyone can enjoy, whether you eat gluten-free or not.
Gluten-Free Oreo Cake Cookies
Ingredients:



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








Preheat the oven to 350 degrees.


   
In a large bowl, mix together the devil's food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.


   
Line a baking sheet with parchment paper and spray with gluten free cooking spray.


   
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.


   
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.


   
Cool completely.


   
In a saucepan, mix together the agave nectar and cream of tartar.


   
Bring to boil, stirring constantly.


   
Then, reduce heat to low and let simmer. Stir occasionally.


   
While that's simmering, beat the egg whites and vanilla until foamy.


   
Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.


   
Turn the speed to low on your mixer and pour in the agave mixture.


   
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.


   
Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM.... Oreos!

Preheat the oven to 350 degrees.


     
In a large bowl, mix together the devil's food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.


     
Line a baking sheet with parchment paper and spray with gluten free cooking spray.


     
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.


     
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.


     
Cool completely.


     
In a saucepan, mix together the agave nectar and cream of tartar.


     
Bring to boil, stirring constantly.


     
Then, reduce heat to low and let simmer. Stir occasionally.


     
While that's simmering, beat the egg whites and vanilla until foamy.


     
Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.


     
Turn the speed to low on your mixer and pour in the agave mixture.


     
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.


     
Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM.... Oreos!