Gluten Free Oreo Cookies

Adapted from Top Secret Recipes

1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees.  On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter.  Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.

As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling.  If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.

When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.  Alternately, you can just frost the cookies if you would like.

TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.

To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free.  To make these EGG FREE use an egg replacement.

JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix.  The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.