Mock Oreo® Cookies (reprinted by permission of Lisa Lewis & Karyn Serroussi, from the ANDI newsletter, Fall 1999) 

Cookies

Ingredients:

3/4 cup dairy-free margarine*

3/4 cup sugar

2 eggs

1 1/2 tsp vanilla

2 tsp xanthan or guar gum

3/4 cup brown rice flour

3/4 cup Garfava flour

1/2 cup unsweetened cocoa or carob powder

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt (optional)

Instructions:

1.   Preheat oven to 350°F.

2.  Cream margarine & sugar.

3.  Beat in eggs & vanilla until smooth.

4.  Sift together dry ingredients.

5.  Add wet & dry ingredients & blend well.

6.  Wrap dough in plastic wrap & chill 2 hours, or until firm enoough to roll.

7.  Roll out on gluten free floured surface.

8.  Cut dough with round cutters & bake on greased cookie sheets for about 10 minutes. Cookies will be very soft but firm up some as they cool.

Filling

Ingredients:

1/4 cup dairy-free margarine*

1 1/4-1 1/3 cup confectioner's sugar (use up to 1 1/3 cup for a thick, spreadable consistency)

2 tsp vanilla

Instructions:

1.    Blend margarine & sugar until creamy using electric mixer.

2.   Blend in vanilla.

3.   Chill filling, stirring every few minutes until mixture is slightly firm but still spreadable.

4.   Spread on ½ the cookie forms & top with other cookie. *doesn't work with coconut butter-if dairy substitute is needed, try Fleishmann's Unsalted or Cannoleo brand margarine)