Giant Oreo Sandwiches - Gluten And Dairy Free

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a large bowl, mix together the devil's food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.

3. 3

   Line a baking sheet with parchment paper and spray with gluten free cooking spray.

4. 4

   With greased hands, roll the dough in just smaller than golf ball sized balls (does that size make since... it does right?) and place on cookie sheet 2 inches apart. Then, slightly flatten with the palm of your hand.

5. 5

   Bake for 12-15 minutes, or until they feel firm to the touch. It's OK if they're a bit crispy, just not burned.

6. 6

   Cool completely.

7. 7

   In a saucepan, mix together the agave nectar and cream of tartar.

8. 8

   Bring to boil, stirring constantly.

9. 9

   Then, reduce heat to low and let simmer. Stir occasionally.

10. 10

    While that's simmering, beat the egg whites and vanilla until foamy.

11. 11

    Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.

12. 12

    Turn the speed to low on your mixer and pour in the agave mixture.

13. 13

    Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.

14. 14

    Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM.... Oreos!

* Per serving · 4 servings · Values may vary.

No additional tips available.