Giant Oreo Sandwiches - Gluten And Dairy Free
Basic Information
- Servings: 7
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 33.39
- Health score: 2.00
- Weight Watcher points: 23.00
Summary
Giant Oreo Sandwiches - Gluten And Dairy Free requires approximately 45 minutes from start to finish. For 78 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 504 calories. This recipe serves 7. This recipe from Foodista requires egg whites, salt, earth balance butter, and cream of tartar. This recipe is liked by 1 foodies and cooks. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so great. Dairy-Free Gluten-Free Ice Cream Sandwiches, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) are very similar to this recipe.
Ingredients
agave nectar1 cup
betty crocker's devil's food cake mix1 box
earth balance butter0.5 cup
cream of tartar0.25 teaspoon
egg whites3
eggs2
salt0.5 teaspoon
vanilla1 teaspoon
Instructions
Step 1
Preheat the oven to 350 degrees.In a large bowl, mix together the devil's food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.Line a baking sheet with parchment paper and spray with gluten free cooking spray.With greased hands, roll the dough in just smaller than golf ball sized balls (does that size make since... it does right?) and place on cookie sheet 2 inches apart. Then, slightly flatten with the palm of your hand.
Step 2
Bake for 12-15 minutes, or until they feel firm to the touch. It's OK if they're a bit crispy, just not burned.Cool completely.In a saucepan, mix together the agave nectar and cream of tartar.Bring to boil, stirring constantly.Then, reduce heat to low and let simmer. Stir occasionally.While that's simmering, beat the egg whites and vanilla until foamy.
Step 3
Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.Turn the speed to low on your mixer and pour in the agave mixture.Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM.... Oreos!
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre