Oreo Cookies

Ingredients

Dough:
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup corn starch
1 tsp xanthan gum
2 tsp egg substitute
2/3 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter
1 cup white sugar
1 egg
1 tsp vanilla
1 2 tsp milk

Filling:
2 cups confectioners’ sugar
3 tbsp shortening
1/4 tsp vanilla
2 tbsp hot water

Instructions

1 – Preheat oven to 350 degrees.

2 – In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.

3 – In the bowl of the mixer, cream the butter and sugar until light. Add the egg and vanilla and beat well. (Note: The recipe author does not have a heavy duty mixer, so she used a hand held one and did have a little trouble with the dough sticking to the beaters. So don’t be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren’t doing anything wrong. And don’t worry, the recipe author promises these cookies are well worth the trouble!)

4 – Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.

5 – Shape the dough into two 10“x1-1/2” rolls. Wrap in foil and chill. Chill for about 15-20 minutes.

6 – Cut into 1/8” slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.

7 – Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.

8 – For the filling, combine confectioners’ sugar, shortening, vanilla, and hot water (use enough to create a good spreading texture).