Giant Oreo Sandwiches - Gluten And Dairy Free
It's amazing how much these taste like actual Oreo's. And they're super easy to make!
Total Steps
14
Ingredients
8
Tools Needed
9
Related Article
http://www.mycookinghut.com/2008/09/26/fish-congee/Ingredients
- 1 box Betty Crocker's Gluten Free Devil's Food Cake Mix
- 2 count Eggs
- 1/2 cup Earth Balance Butter, softened
- 1 cup agave nectar
- 2 count egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Step 1
Preheat the oven to 350 degrees F.
Step 2
In a large bowl, mix together the devil's food cake mix, butter, and eggs. Beat on medium for 2 minutes.
Step 3
Line a baking sheet with parchment paper and spray with gluten free cooking spray.
Step 4
With greased hands, roll the dough into balls slightly smaller than golf balls and place on a baking sheet 2 inches apart. Slightly flatten with the palm of your hand.
Step 5
Bake for 12-15 minutes, or until cookies feel firm to the touch. It's okay if they are a bit crispy, but not burned.
Step 6
Cool completely.
Step 7
In a saucepan, mix together the agave nectar and cream of tartar.
Step 8
Bring to a boil, stirring constantly.
Step 9
Reduce heat to low and let simmer, stirring occasionally.
Step 10
While the mixture is simmering, beat the egg whites and vanilla until foamy.
Step 11
Add a pinch of salt and continue beating until hard peaks form. This takes 3 to 5 minutes.
Step 12
Turn the mixer speed to low and pour in the agave mixture.
Step 13
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
Step 14
Slather about 2-3 tablespoons of filling between two cooled cookies.