date: 2020-08-02T23:53:00.317Z image: https://img-global.cpcdn.com/recipes/5430791342391296/751x532cq70/vickys-oreo-cookies-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5430791342391296/751x532cq70/vickys-oreo-cookies-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5430791342391296/751x532cq70/vickys-oreo-cookies-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Jeffrey Bowers ratingvalue: 4.3 reviewcount: 6293 recipeingredient: - " Cookie Dough Dry Ingredients" - "118 grams rice flour 34 cup" - "94 grams tapioca starch 34 cup" - "95 grams corn starch 34 cup" - "70 grams cocoa powder 23 cup" - "3 tsp Vickys Best GF Egg Replacer dry mix only recipe link below" - "1 tsp xanthan gum" - "1 tsp baking powder" - "1 tsp baking soda bicarb" - "1/2 tsp salt" - " Cookie Dough Wet Ingredients" - "170 grams sunflower spread butter 34 cup" - "200 grams granulated sugar" - "1 tsp vanilla extract" - " light coconut milk to bind" - " Cream Filling" - "230 grams icing powdered sugar 2 cups" - "3 tbsp sunflower spread shortening" - "1/2 tsp vanilla extract" - "2 tbsp light coconut milk" recipeinstructions: - "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" - "In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy" - "Add in the vanilla and 3 teaspoons of rice milk" - "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" - "Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape" - "Wrap each in clingfilm and freeze for 20 minutes" - "Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper" - "Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'" - "Place the rounds onto the lined sheets and bake for 12 minutes" - "Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling" - "Mix the filling ingredients together well to make a thick, spreadable cream" - "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" - "Store in an airtight box for up to 3 days" categories: - Recipe tags: - vickys - oreo - cookies katakunci: vickys oreo cookies nutrition: 269 calories recipecuisine: American preptime: "PT26M" cooktime: "PT33M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vickys oreo cookies, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Vickys Oreo Cookies, GF DF EF SF NF is one of the most favored of current trending foods in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. Vickys Oreo Cookies, GF DF EF SF NF is something that I've loved my whole life. They are fine and they look fantastic. To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys oreo cookies, gf df ef sf nf using 20 ingredients and 13 steps. Here is how you cook that. ##### The ingredients needed to make Vickys Oreo Cookies, GF DF EF SF NF: 1. Take Cookie Dough Dry Ingredients 1. Take 118 grams rice flour (3/4 cup) 1. Take 94 grams tapioca starch (3/4 cup) 1. Prepare 95 grams corn starch (3/4 cup) 1. Make ready 70 grams cocoa powder (2/3 cup) 1. Prepare 3 tsp Vickys Best GF Egg Replacer (dry mix only), recipe link below 1. Prepare 1 tsp xanthan gum 1. Make ready 1 tsp baking powder 1. Take 1 tsp baking soda / bicarb 1. Take 1/2 tsp salt 1. Make ready Cookie Dough Wet Ingredients 1. Take 170 grams sunflower spread / butter (3/4 cup) 1. Get 200 grams granulated sugar 1. Prepare 1 tsp vanilla extract 1. Take light coconut milk to bind 1. Get Cream Filling 1. Take 230 grams icing / powdered sugar (2 cups) 1. Get 3 tbsp sunflower spread / shortening 1. Prepare 1/2 tsp vanilla extract 1. Take 2 tbsp light coconut milk ##### Instructions 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 1. In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy 1. Add in the vanilla and 3 teaspoons of rice milk 1. 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 1. Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape 1. Wrap each in clingfilm and freeze for 20 minutes 1. Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper 1. Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage' 1. Place the rounds onto the lined sheets and bake for 12 minutes 1. Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling 1. Mix the filling ingredients together well to make a thick, spreadable cream 1. 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 1. Store in an airtight box for up to 3 days So that is going to wrap this up with this special food vickys oreo cookies, gf df ef sf nf recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. 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