Gluten Free, Allergen Free Oreo Cookies

My 4 year old (can't believe he is that old now) is always asking to buy the Oreo-type cookies when we go looking for snacks that he can have.  Since he is currently on an allergen free diet, even the gluten free versions are not an option for him.  It is so hard to have to tell your child, yet again, that he cannot have another something sitting on the store shelves.  I have a great recipe for fig bars, one I am working on for Ritz-type crackers, and have now got a yummy recipe for Oreo cookies that are free of ingredients my son is not supposed to have! I can't lie- I wasn't able to finish making them before sneaking a cookie, or 2!!  I actually prefer these to any store-bought brand, which I find tastes like sweetened cardboard.

Dry Ingredients
1 1/4 cups GF flour blend- I like Bob's Red Mill GF 1 to 1 Baking Flour
1/2 cup Raw cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients
1/2 cup butter, room temperature- I used Earth Balance Soy free
3/4 c Organic Cane Sugar
1 Tbs Ground chia mixed with 3 Tbs warm water
1 teaspoon vanilla

Cream Filling
2 Tbs butter, room temperature
6 Tbs Spectrum brand shortening
2 cups powdered sugar
2 teaspoons vanilla extract

1. Preheat oven to 350 F.

2. In the bowl blend butter and sugar. Add in Chia/water and vanilla and blend.

3. In a separate bowl, whisk together dry ingredients.

4. Slowly add dry ingredients to wet and blend until fully combined.

5. Line a baking sheet with parchment paper. Roll rounded teaspoons of batter into balls with hands, and place onto parchment paper. Use the bottom of a glass/cup to flatten the dough to about 1/8-inch thickness. (I used my kids' plastic cup that had a slight edge on the bottom of the cup that made nice, contained circles, and also kept the thickness of each cookie about the same.

6. Bake 12 minutes.  Cool slightly, then remove from baking sheet and allow to completely cool.

7. Beat together butter, shortening, and vanilla until smooth. Gradually beat in powdered sugar on low speed.

8. Spread thick layer of filling onto 1 cookie. Place another cookie on top of the cream. Press lightly. Continue until all the cookies have been used.  (The great thing about making your own, is you can use as much, or as little filling as you like to make your cookies, make them different colors, or add different flavors)

9. ENJOY!!!