Homemade Oreo Cookies (Gluten Free)

3/4 c. Arrowhead mills gluten free All-purpose baking mix

1/2 c. cocoa

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 c. sugar

10 Tbsp. butter

1 egg

Mix all the dry stuff, beat in the butter cold and then the egg. 

Use about a tsp of dough per cookie, don't be tempted to make them any bigger, they spread quite a bit. Roll the dough into balls and flatten slightly. Place on an ungreased, tin foil lined, baking pan about 2-inched apart. 

Bake at 375 for 8 minutes. Remove from the oven, take the tin foil off the cookies pan and let cool. 

Once the cookies are completely cool pipe frosting into the middle and top with another cookie.

A regular buttercream frosting is nice. Other flavors that are good are mint, or the ones in the picture are pumpkin spice. 

Pumpkin spice buttercream

1 stick butter

1 (3.4 oz) Pumpkin Spice Instant pudding mix

1 Tsp. vanilla extract

Powdered sugar

Beat the butter until fluffy. Beat in the pudding mix, and vanilla. 

Beat in powdered sugar, half a cup at a time until stiff.