Vickys Oreo Cookies, GF DF EF SF NF
Vickys Oreo Cookies, GF DF EF SF NF

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Vickys Oreo Cookies, GF DF EF SF NF My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead! Here is how you cook it. Ingredients of Vickys Oreo Cookies, GF DF EF SF NF.

To get started with this particular recipe, we have to prepare a few components. You can have vickys oreo cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Oreo Cookies, GF DF EF SF NF:
  1. Prepare Cookie Dough Dry Ingredients
  2. Make ready 118 grams rice flour (3/4 cup)
  3. Take 94 grams tapioca starch (3/4 cup)
  4. Take 95 grams corn starch (3/4 cup)
  5. Make ready 70 grams cocoa powder (2/3 cup)
  6. Prepare 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
  7. Take 1 tsp xanthan gum
  8. Prepare 1 tsp baking powder
  9. Prepare 1 tsp baking soda / bicarb
  10. Prepare 1/2 tsp salt
  11. Make ready Cookie Dough Wet Ingredients
  12. Take 170 grams sunflower spread / butter (3/4 cup)
  13. Prepare 200 grams granulated sugar
  14. Make ready 1 tsp vanilla extract
  15. Take light coconut milk to bind
  16. Prepare Cream Filling
  17. Prepare 230 grams icing / powdered sugar (2 cups)
  18. Make ready 3 tbsp sunflower spread / shortening
  19. Prepare 1/2 tsp vanilla extract
  20. Take 2 tbsp light coconut milk

Prepare of Cookie Dough Dry Ingredients. Lots of British people will remember this school dinner classic! We provide you only the perfect Chocolate Chip Cookies recipe here. We also have wide variety of recipes to try.

Steps to make Vickys Oreo Cookies, GF DF EF SF NF:
  1. Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl - - https://cookpad.com/us/recipes/338157-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

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