GLUTEN FREE OREOS RECIPES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
• In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
• Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
• Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
• Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
• Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
• For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).

Steps:

• Begin by blitzing the Oreos into fine crumbs using your blender or food processor. Once blended, dump the crumbs into a large bowl. Reserve some crumbs for garnish, about 2 tablespoons.
• Add the softened cream cheese to the crumbs and mix with a spatula to fully combine the mixture. You don’t want any streaks of cream cheese in the mixture.
• Using a tablespoon measurement, scoop even-sized balls and roll them lightly between your palms to make them into a nice ball.
• Place the balls on a parchment-lined baking sheet. Once you have rolled all of the truffles, place them into the freezer for at least 2 hours or until firm and frozen.
• Once the truffles are frozen, place a pan of water over medium-low heat. Bring the water to a simmer and place a glass, non-reactive bowl over the pan of water. Make sure the water is not touching the bottom of the bowl. This is your double-boiler for gently melting the chocolate.
• Pour the chocolate chips into the bowl and allow them to melt. Once melted, dip each frozen truffle ball into the chocolate using two forks or a toothpick. Place the fully dipped truffles back onto the parchment-lined baking sheet. While they’re still wet, sprinkle some more Oreo crumbs over the top.
• Place the truffles into the fridge to harden fully. When ready to serve, allow them to come to room temperature for about 20 minutes for optimal texture.