Giant Oreo Sandwiches Gluten And Dairy Free

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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!

* Per serving · 4 servings · Values may vary.