Winter Oreos: Gluten-Free, Dairy/Casein-Free & Egg-Free

Ingredients

Cookie Wafers
• 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)
Cream Filling:
• 1/2 c. Butter (or dairy-free substitute)
• 1/2 c. 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, optional (to get the best color, I recommend using a gel color)

Directions

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:
7. Cream together butter and shortening, add powdered sugar. Mix on low speed until powdered sugar is full incorporated into the butter/shortening mixture.
8. Add water, continue mixing.
9. If the frosting looks a little soft, add more powdered sugar, 1/2 cup at a time until desired texture is reached.
10. Place some of the filling into 2 separate bowls, add food coloring if desired. Mix well.
11. Place dollops of icing between two layers of cookies and press together.