Perfect Cream Filled Chocolate Cookies
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 92.0
- Total Fat: 3.7 g
- Cholesterol: 0.5 mg
- Sodium: 28.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
View full nutritional breakdown of Perfect Cream Filled Chocolate Cookies calories by ingredient
Introduction
What's your favorite way to eat an oreo cookie? Now everyone can have an answer! These wheat-free, egg free and completely vegan cookies taste exactly like the real Oreo cookies. Slip these cookies into your children's (or your own!) lunch for a real treat What's your favorite way to eat an oreo cookie? Now everyone can have an answer! These wheat-free, egg free and completely vegan cookies taste exactly like the real Oreo cookies. Slip these cookies into your children's (or your own!) lunch for a real treatNumber of Servings: 45
Ingredients
-
¾ cup rice flour
¾ cup tapioca flour
¾ cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg replacer, dry
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup margarine
2/3 cup sugar
1 egg replacer, prepared
1 teaspoon vanilla
1-2 teaspoons water
2 cups confectioners' sugar
3 tablespoons shortening
¼ teaspoon vanilla
2 tablespoons hot water
Directions
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
In the bowl of the mixer, cream the margarine and sugar until light. Add the egg replacer and vanilla and beat well.
Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the water as needed.
Shape the dough into two logs. Wrap and chill about 20 minutes.
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.
Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture).
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
In the bowl of the mixer, cream the margarine and sugar until light. Add the egg replacer and vanilla and beat well.
Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the water as needed.
Shape the dough into two logs. Wrap and chill about 20 minutes.
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.
Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture).
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
