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1.
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Preheat the oven to 350 degrees F.
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2.
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In a large bowl, mix together the devils food cake mix, butter, and whole eggs.
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Beat on medium for 2 minutes.
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3.
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Line a baking sheet with parchment paper and spray with gluten-free cooking spray.
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4.
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With greased hands, roll the dough in just smaller than golfball-sized balls (does that size make sense?
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It does, right?)
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and place on a cookie sheet 2 inches apart.
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Slightly flatten with the palm of your hand.
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5.
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Bake for 12-15 minutes, or until they feel firm to the touch.
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Its okay if theyre a bit crispy, just not burned.
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6.
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Cool completely.
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7.
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In a saucepan, mix together the agave nectar and cream of tartar.
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8.
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Bring to boil, stirring constantly.
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9.
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Reduce heat to low and let simmer.
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Stir occasionally.
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10.
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While thats simmering, beat the egg whites and vanilla until foamy.
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11.
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Add a pinch of salt and continue beating until it forms stiff peaks.
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This takes from 3 to 5 minutes.
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12.
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Turn the speed to low on your mixer and pour in the agave mixture.
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13.
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Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
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14.
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Slather the filling between 2 cookies (about 2-3 tablespoonfuls) and devour!
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Mmmm.
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Oreos!
