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To begin with this particular recipe, we have to prepare a few components. You can have vickys oreo cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Oreo Cookies, GF DF EF SF NF:

1. Get Cookie Dough Dry Ingredients
2. Prepare 118 grams rice flour (3/4 cup)
3. Make ready 94 grams tapioca starch (3/4 cup)
4. Get 95 grams corn starch (3/4 cup)
5. Make ready 70 grams cocoa powder (2/3 cup)
6. Take 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below
7. Prepare 1 tsp xanthan gum
8. Prepare 1 tsp baking powder
9. Get 1 tsp baking soda / bicarb
10. Prepare 1/2 tsp salt
11. Take Cookie Dough Wet Ingredients
12. Take 170 grams sunflower spread / butter (3/4 cup)
13. Take 200 grams granulated sugar
14. Take 1 tsp vanilla extract
15. Take light coconut milk to bind
16. Make ready Cream Filling
17. Prepare 230 grams icing / powdered sugar (2 cups)
18. Prepare 3 tbsp sunflower spread / shortening
19. Make ready 1/2 tsp vanilla extract
20. Prepare 2 tbsp light coconut milk

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Steps to make Vickys Oreo Cookies, GF DF EF SF NF:

1. Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl - - https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
2. In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
3. Add in the vanilla and 3 teaspoons of rice milk
4. Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff
5. Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
6. Wrap each in clingfilm and freeze for 20 minutes
7. Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper
8. Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'
9. Place the rounds onto the lined sheets and bake for 12 minutes
10. Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
11. Mix the filling ingredients together well to make a thick, spreadable cream
12. Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in
13. Store in an airtight box for up to 3 days

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