Gluten-free Vegan Homemade Oreo cookies

Recipe by: Forknbeans.com

Makes about 2 dozen cookie sandwiches (approx 48 individual cookies)

Gluten, dairy, and egg free

(Inspired by the Baking Illustrated Icebox Cookie recipe/procedure).

INGREDIENTS:

• 3/4 c. brown rice flour
• 3/4 c. sorghum flour
• 1/4 c. potato starch
• 1/4 c. arrowroot powder
• 1/3 c. unsweetened cocoa
• 1/4 c. Enjoy Life chocolate chips, melted
• 16 Tbs Earth Balance butter
• 3/4 c. sugar
• 1/2 c. powdered sugar
• 1 Tb Ener-G egg replacer + 2 Tbs warm water, mixed until thickened
• 1 tsp vanilla extract
• 1/2 tsp salt

DIRECTIONS:

1. Cream butter and sugars with an electric mixer. AVOID MIXING TOO MUCH–1 minute TOPS (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). Add melted chocolate chips and mix. Add Ener-G egg replacer and vanilla and mix until well combined.
2. In a medium bowl, mix flours, starches, cocoa, and salt completely.
3. Add wet ingredients into dry mix bow and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 Tb of flour at a time until soft still, not sticky.
4. Transfer 1/2 the dough onto a piece of parchment paper. With your hands, roll dough into a log that is 6″x2″. Smooth with hands. Wrap a piece of clear wrap around the dough and chill for 2+hours (i chilled my dough overnight and they were perfect. If you do not chill it long enough, the cookies will spread. You want them to stay in the same shape pre and post baking!) Do the same with the other 1/2 of the dough.
5. Once dough is chilled long enough, preheat the oven to 325 degrees.
6. Unroll the dough out of the plastic wrap and slice cookies with a sharp knife at 1/4-1/2″ thick slices (It is important to cut them on the thicker side so they don’t spread, rather keep their shape).
7. Place 1/2 of the cookies a Silpat-lined baking sheet and bake for 15-20 minutes (you might need to cook longer but at 15 minutes, keep your eye on the doneness of the cookies).
8. Allow to cool fully on the baking sheet. The cookies with toughen up and become crunchier the longer they sit.

For the filling:

• 1/2 c. vegetable shortening
• 1/2 c. powdered sugar
• 1/2 tsp vanilla

1. With an electric mixer, combine all of the ingredients together until cream becomes thick and smooth (about 2 minutes).
2. Using a spatula, scrape the cream into a ziploc baggie, make a small slit in one corner, and thickly distribute the cream in a circular motion onto one cookie. Gently sandwich another cookie on top. Wa-la.