Week 18 - Chocolate Sandwich Cookies

Like many Americans I used to have a slight love affair with the Oreo cookie. If I was mad, I'd eat a few Oreos. Upset, Oreos. Surprise I'm pregnant, eat a whole box of Oreos. Now I am in no way endorsing this Oreo binge diet. It is by no stretch of the imagination healthy or nutritious. Then again you should realize that fact by looking at the box. Shortening, sugar, and artificial flavors smooshed between two chocolate biscuits screams, "I will put you in a sugar coma". If you are looking for a healthy sweet snack move along. If you want milk's favorite cookie gone gluten free, you have come to the right place.

You'll Need:
31g Potato Starch
125g Sweet Rice Flour
60g Unsweetened Cocoa Powder
1tsp Baking Soda
1/4tsp Baking Powder
1/4 tsp Salt
200g Sugar
1 Stick Butter (113g) at room temperature
1 Egg

Filling:
60g Veggie Shortening
60g Room Temperature Butter
480g Confectioners Sugar
1tsp vanilla

Preheat your oven to 375°.

Line your baking sheet with parchment paper.

In a large bowl combine your potato starch, sweet rice flour, cocoa, baking soda, baking powder, salt, and sugar. Mix well to combine. Add in your butter and stir, then add in your egg and stir well until a dough forms.
Measure out 2tsp of dough for larger cookies and 1tsp of dough for Oreo size cookies. Roll dough pieces into balls and flatten slightly, then place them on your parchment lined baking sheet.

Bake the small cookies for 8 minutes, the larger cookies for 10 minutes. Remove to a cooling rack and allow them to set fully.

Combine ingredients for your filling in the bowl of a stand mixer. Beat until light and fluffy.

When all your cookies are cool and crispy spoon your icing onto one cookie then sandwich with another. Voila, you have home made Oreos (but don't tell Nabisco I said that!).

Happy Eating,
Tori