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Halloween Oreos

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 Sandwich Cookies 1x

Scale

Ingredients

Dry Ingredients:

Wet Ingredients:

  • 6 Tbsp. maple syrup
  • 6 Tbsp. non-hydrogenated shortening
  • 2 Tbsp. nondairy milk
  • 1 Tbsp. molasses

For the Filling:


Instructions

  1. Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients.
  3. Add the wet ingredients and mix with a wooden spoon until a nice dough forms. It might be a little crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball if formed.
  4. Roll between two pieces of parchment paper until approximately 1/4″ thick. Cut into circles with a 2″ cookie cutter.
  5. Place on baking sheet and bake for 10-12 minutes. Allow to fully cool.
  6. With an electric mixer, combine all the ingredients for the filling until it becomes thick and smooth.
  7. Using a spatula, scrape the cream into a plastic baggie. Make a slit in one corner and thickly distribute the cream in a circular motion onto one cookies. Gently sandwich another cookie on top.


Notes

This recipe has be republished from the cookbook, Decadent Gluten-Free Vegan Baking with permission by Cara Reed under Page Street Publishing.