Vickys Oreo Cookies, GF DF EF SF NF

Name: Vickys Oreo Cookies, GF DF EF SF NF
Total time: 60 s
Yield: 40 servings
Cuisine: American
Ingredients: 118 grams rice flour (3/4 cup); 94 grams tapioca starch (3/4 cup); 95 grams corn starch (3/4 cup); 70 grams cocoa powder (2/3 cup); 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below; 1 tsp xanthan gum; 1 tsp baking powder; 1 tsp baking soda / bicarb; 1/2 tsp salt; 170 grams sunflower spread / butter (3/4 cup); 200 grams granulated sugar; 1 tsp vanilla extract; light coconut milk to bind; 230 grams icing / powdered sugar (2 cups); 3 tbsp sunflower spread / shortening; 1/2 tsp vanilla extract; 2 tbsp light coconut milk

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead!

Saved

Ingredients

1 mins

40 servings

Cookie Dough Dry Ingredients
118 gramsrice flour (3/4 cup)
94 gramstapioca starch (3/4 cup)
95 gramscorn starch (3/4 cup)
70 gramscocoa powder (2/3 cup)
3 tspVickys Best GF Egg Replacer (dry mix only), recipe link below
1 tspxanthan gum
1 tspbaking powder
1 tspbaking soda / bicarb
1/2 tspsalt
Cookie Dough Wet Ingredients
170 gramssunflower spread / butter (3/4 cup)
200 gramsgranulated sugar
1 tspvanilla extract
light coconut milk to bind
Cream Filling
230 gramsicing / powdered sugar (2 cups)
3 tbspsunflower spread / shortening
1/2 tspvanilla extract
2 tbsplight coconut milk

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Steps

1 mins

1

Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl
https://cookpad.wasmer.app/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking

Vickys Best Egg Replacer Powder for Gluten-Free & Vegan Baking
2

In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
3

Add in the vanilla and 3 teaspoons of rice milk
4

Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff
5

Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
6

Wrap each in clingfilm and freeze for 20 minutes
7

Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper
8

Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'
9

Place the rounds onto the lined sheets and bake for 12 minutes
10

Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
11

Mix the filling ingredients together well to make a thick, spreadable cream
12

Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in
13

Store in an airtight box for up to 3 days

Linked Recipes

Vickys Best Egg Replacer Powder for Gluten-Free & Vegan Baking

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on November 13, 2014 16:19

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!