date: 2020-08-27T04:59:20.288Z 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: Benjamin Bush ratingvalue: 4 reviewcount: 18913 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: 108 calories recipecuisine: American preptime: "PT17M" cooktime: "PT31M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys oreo cookies, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious. Vickys Oreo Cookies, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're fine and they look wonderful. Vickys Oreo Cookies, GF DF EF SF NF is something which I have loved my whole life. To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready Cookie Dough Dry Ingredients 1. Prepare 118 grams rice flour (3/4 cup) 1. Take 94 grams tapioca starch (3/4 cup) 1. Take 95 grams corn starch (3/4 cup) 1. Get 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. Get 1 tsp baking powder 1. Make ready 1 tsp baking soda / bicarb 1. Get 1/2 tsp salt 1. Take Cookie Dough Wet Ingredients 1. Get 170 grams sunflower spread / butter (3/4 cup) 1. Get 200 grams granulated sugar 1. Make ready 1 tsp vanilla extract 1. Prepare light coconut milk to bind 1. Prepare Cream Filling 1. Make ready 230 grams icing / powdered sugar (2 cups) 1. Prepare 3 tbsp sunflower spread / shortening 1. Make ready 1/2 tsp vanilla extract 1. Make ready 2 tbsp light coconut milk ##### 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 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's going to wrap this up with this exceptional food vickys oreo cookies, gf df ef sf nf recipe. Thank you very much for your time. I am sure you will make this at home. 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