Giant Oreo Sandwiches - Gluten And Dairy Free
By: Cooking Gluten Free
Published: Wednesday, June 15, 2011 - 7:27pm

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

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!