Homemade Oreos
For the cookies:
1 tbsp ground flax seed
3 tbsp warm water
3/4 cup brown rice flour
1/2 cup garbanzo bean flour
3/4 cup cocoa powder
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cup sugar, plus more for rolling
10 tbsp earth balance margarine
For the cream filling:
1 stick earth balance margarine
1/2 cup shortening (I use earth balance shortening)
3 1/2 cup 10x sugar
1 tbsp vanilla
To make the cookie dough:
In a small bowl whisk together the ground flax seed and warm water until thick. Set aside. In a medium bowl whisk together the brown rice flour, garbanzo bean flour, cocoa, xanthan gum, baking soda, powder, and salt. Set aside. In a large bowl (or stand mixer) cream the sugar and earth balance until light and fluffy. Mix in the flax mixture and then gradually add the flour mix until a dough is formed. Don't over mix. If the dough is too soft to roll balls, refrigerate for 30 minutes.
Form and bake the cookies:
Scoop teaspoon side balls and roll into a ball. Roll the dough balls into sugar. Place the balls on a parchment lined sheet pan 2 inches apart. With your fingers press the balls down forming a flat circle, about 1/8 inch thick. Sprinkle a small amount of sugar on top and bake in a 375 degree oven for 7-10 minutes or until the edges are firm. Allow cookies to cool completely on a wire rack.
Make the cream filling:
In the bowl of a stand mixer with a whip attachment cream the earth balance margarine and shortening until smooth. Gradually add the 10x sugar and beat until smooth. Add in the vanilla and mix until combined.
Assemble the cookies:
Scoop about 1 tbsp of the cream filling on the inside of one cookie, spreading evenly to the outside. Top with another cookie. Store in an air tight container for 3-4 days.
Enjoy!
-Kimberly
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