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Posted by on Feb 2, 2014 in Featured, Recipes | 2 comments

Gluten-Free Egg-Free Mickey Mouse Oreo Cookie Recipe

Hi Again!

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)


Chocolate Cookie-
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

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!


  1. These look great, we try to go gluten free when we can, but finding cookies that aren’t really grainy feeling hasn’t been easy. Love to give these a try.

    • These were really good. I often use the same dough recipe, but add chocolate chips and make cookies. Those can’t be beat! 🙂

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