It can be tricky to get homemade versions of big-name brands to taste exactly the same. And it’s been a while since I’ve been had gluten-containing Oreo cookies! But I will say that from friends’ and family feedback, my homemade cookies taste pretty darn close, too.
In a large bowl or stand mixer, combine the dry ingredients.
Mix in the butter, beaten egg, and vanilla. The mixture should be dry and crumbly.
Knead the dough until a smooth ball forms. Wrap it in plastic wrap to chill in the fridge for an hour.
Cut the dough into 1½ inch rounds and place them onto a baking sheet lined with parchment paper.
Bake the chocolate cookies until they’re firm but not browned or burnt. Let them cool on the baking sheet for a few minutes.
Beat the butter until it’s smooth and fluffy, then gradually beat in the confectioner’s sugar.
Once it is smooth and blended, beat in the vanilla and oat milk until stiff peaks form. Transfer the icing to a piping bag or plastic storage bag.
Once cookies are cooled, pipe the icing onto the backside of a cookie, then gently press a second cookie over the icing to make a sandwich.
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