We have a favorite treat that we used to make using chocolate cake mix, and we finally decided that we have had enough homemade oreo deprivation and were going to eat a gluten-free version by the end of the night. We used a gluten-free cake mix and kind of did the rest improv…but it worked! Hizzah! I will now share the successful experiment with you.
Cookies:
- 1 bag Kinnikinnick chocolate cake mix
- 2 tbs GF flour
- 3 eggs
- 1/2 c vegetable oil
Preaheat the oven to 350*.
Mix the “cookie” ingredients in a bowl.
Round them into little balls (tbs size?) on an ungreased cookie sheet.
Bake for 8-10 minutes.
Sprinkle them with powder sugar (it makes them pretty) and let them harden and cool off before removing them from the cookie sheet.
Cream:
- 1 8 oz package cream cheese
- 1/2 c butter
- 1 tsp vanilla
- 3 cups powder sugar
The cream cheese and butter MUST be softened to room temperature. Mash them together. Add vanilla.
Add about one cup of powder sugar, then slowly add the rest until the frosting is somewhat firm but isn’t grainy from too much sugar. You don’t want it too soft because it won’t stay put between the cookies very well. Honestly, just do it to taste. You’ll decide when you like it.
After the cookies are hardened, remove them from the cookie sheet and spoon frosting between two of them. It makes a tasty homemade oreo. And…it’s gluten free! Sigh.
