Winter "Oreos" (gluten-free, dairy/casein-free and egg-free)

Cookie Wafer:

1 pkg. of Betty Crocker’s Gluten Free Devil’s Food Cake Mix

1/4 cup Butter, melted (for dairy-free, use Earth Balance buttery spread or try making your own dairy-free, corn-free, soy-free butter)

5 Tbs. Milk (for dairy-free, use your favorite dairy-free milk – I used So Delicious Unsweetened Coconut Milk

1). Combine melted butter, cake mix, and milk in a large mixing bowl, or stand mixer. Mix until a ball of dough forms.

2). Cover and refrigerate for an hour.

3). Roll out dough. I rolled mine out pretty thin, maybe about 1/8-inch to 1/4-inch thick.  They will rise a bit in the oven.

4). Using a small circle cookie cutter, cut out the cookie wafers.

5). Place cookies on a parchment lined cookie sheet and bake at 350° for 8 – 12 minutes (mine were ready at 9 minutes in a convection oven).

6). Let cool for a couple of minutes then transfer to a cooling rack.

Cream Filling:

I used the recipe on the back of the Pamela’s Simplebites Extreme Chocolate Mini Cookies package.

1/2 c. Butter (or dairy-free substitute) 

1/2 c. Shortening (I recommend Spectrum Palm Shortening)

2 c. Powdered Sugar (I used a bit more until the icing became the more solid consistency of what I remember Oreo icing to be)

2 tsp. Water

Red and Green Food Coloring (to get the best color, I recommend using a gel color, like Wilton’s)

1). Mix together with a mixer.

2). Place dollops of icing between two layers of cookies and press together.