Homemade oreos

You can definitely get premade "oreos" that are allergy friendly, but what fun is that!? Here's a slightly doctored recipe from Katie at Gluten Free Gobsmacked that is pretty tasty. I didn't have the orange extract, so I left it out, but they were still pretty fantastic.

Gluten Free Homemade Oreo Cookies
Makes 2 dozen + cookie sandwiches
Ingredients:
1/2 cup Earth Balance
1 cup sugar
1 teaspoon vanilla
1 egg of egg replacer
1/2 cup tapioca flour
1/4 cup buckwheat flour (or teff)
1/2 cup millet flour (or sorghum or fine rice)
1/2 cup dark cocoa powder (unsweetened)
1 1/2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Preheat oven to 350F
2. Beat butter until creamy and smooth.
3. Add sugar. Cream together (3-4 minutes).
4. Add vanilla and egg. Beat together again for 2-3 minutes.
5. In a separate bowl, combine the remaining ingredients (tapioca flour, buckwheat flour, millet flour, dark cocoa powder, espresso powder, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.
6. Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)
7. Cover cookie pans with parchment paper.
8. Pinch the dough off in small bits (teaspoon size) and roll in to a ball. Place them on the parchment paper. Place another (small) piece of parchment paper on top of the ball and press with a flat-bottomed glass to 1/4 inch thickness. Continue placing balls and flattening them but be sure that the flattened cookies have at least 2 inches between them.
9. Bake the cookies for 8 – 9 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.
10. Cookies can be eaten as is, stored in an airtight container for up to 10 days or so. OR you can fill them like I did.

“Oreo” Cookie Filling
*Please note these measurements are ESTIMATES!)
Ingredients:
1/3 cup shortening
1 1/2 cups – 2 cups of powdered sugar (start with 1 1/2 cups)
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon extract
2-3 Tablespoons cold water

Directions:

1. Beat together all ingredients until a thick, non-sticky dough forms.
2. Form the filling into 1-inch balls and press to the back of one cookie. Top with another cookie and press together.
3. Enjoy!