Friends, it’s time to get serious. We need to have “the” talk. No, not that talk. The other talk. You know, the one where we sit down and discuss why on earth 2 chocolate cookies sandwiched between a thick cream tastes soooooo insanely good?
And why did it take me so long to recreate an exact version of those delightful cookies we call Oreos? This discussion, of course, must be made over an ice cold glass of rice milk and 2 Moreos cookies. Maybe 3.
These are even kid-tested. A 5-year old and 12-year old were my guinea pigs and both of them said they *loved* these. The 12-year old even said that they were better than the store bought version. (I think she was blowing sunshine up my butt, however). What a terrible visual, by the way. All I’m saying is, as I was uploading these photos, I had to run and get another one. The pictures were sparking up a lust in me. Drool did occur.
Utter perfection. And you just might faint once you see this picture:
Do you see what I see??? (No, I’m not talking about that insanely adorable dog in the background, or my model’s brightly colored fingers)… My fingers trembled the first time I twisted the cookies in order to see if they would smoothly separate the way real Oreos do, leaving the cream full intact. I screamed with excitement when they did!Print
- 1 c. Cara’s All-Purpose Flour Mix
- ¼ c. cocoa powder
- ¼ c. granulated sugar
- ¼ tsp. salt
- 4 Tbsp. nondairy milk
- 2 Tbsp. coconut oil, solid (or non-hydrogenated shortening)
- 1 Tbsp. molasses
- 7 Tbsp. non-hydrogenated shortening
- 3 c. powdered sugar
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the dry ingredients together in a medium bowl. Using a fork, “cut” in the oil or shortening into the flour to create pea-sized bits. Add the remainder of the ingredients. Your dough should be smooth, add 1 Tablespoon nondairy milk if not until smooth.
- Roll half the dough between two pieces of parchment paper. Cut into 2″ circles. Repeat with the second half of the dough. Should make 24 circle cookies.
- Bake for 8 minutes. Cool on a wire rack–they will firm up the longer they sit.
- With an electric mixer on medium speed, whip up the Oreo filling ingredients until smooth. Pour into a plastic baggie and cut one corner out. Pipe the filling onto one cookie and then sandwich with another.
- In a shallow dish, combine the melted chocolate, mint, and shortening (or oil) until smooth. Dip each cookie into the melted mint chocolate. Allow to set on a piece of parchment paper until firm. You can either freeze or sit on the counter.
Later on today, I *will* be making more of these insanely delicious gluten free and vegan Oreos. It must be instructed that every home in the world should be filled with a batch of these cookies! A law must be in place, really.
Looking for more copy cat snack ideas that happen to be gluten free and vegan? Chomp on these: