Gluten-Free Egg-Free Mickey Mouse Oreo Cookie Recipe
Our household has recently gone gluten-free, as many family members are experiencing health issues. So, we’re testing the diet out.
To make matters a bit more complex, Miss V is also allergic to egg. So the recipe below is easily vegan. I also used a Mickey Mouse cookie cutter, but just about any cookie cutter will work. (This one came from the awesome #DisneySide @ Home Celebration Kit which came for free)
3/4 Cup All-Purpose Gluten-Free Flour (I use Namaste brand, it’s about $8 for 5lbs at Costco)
1/2 Tsp Salt
1/2 Tsp Baking Soda
2/3 Cup Cocoa Powder
1/3 Cup Butter or Margarine
3 Tablespoons Oil
1 Tsp Vanilla
3/4 Cup Sugar
1 Tablespoon Water
Yield: About 6 Sandwich Cookies
First, cream the butter or margarine with sugar, oil, vanilla, and water.
In a separate bowl combine all other dry ingredients.
Wisk together both bowls. It should look something like this-
Next, line a cutting board with parchment paper, and roll out the cookie dough. This isn’t going to be easy. But, the more you work the dough, it becomes a bit more pliable.
You’ll want to roll it out to somewhere close to 1/4 inch.
Next, cover the cutting board with plastic wrap and place in the refrigerator for at least a few hours.
From here we can work on the filling. I used a marshmallow fondant. The recipe can be found at About.com
You’ll need 4 cups of both mini-marshmallows and powdered sugar. Although I had plenty leftover.
I rolled the fondant to about 1/4 inch, but a little thinner would probably work better. From here, use the cookie cutter and cut out the number of desired shapes.
Once the cookie dough has had a chance to refrigerate for a few hours, very carefully cut out the shapes and place on a cookie sheet lined with parchment.
Bake at 375 degrees for about 10 minutes.
Let cool on the sheet for a few minutes. Then, as you are placing on the cooling rack, sandwich the cookies and fondant. This lets the fondant stick to the cookies.
Hope you enjoyed this recipe!