Giant Oreo Sandwiches - Gluten And Dairy Free Recipe

Preheat your oven to 350 degrees. In a large bowl, combine the devil's food cake mix, Earth Balance butter, and eggs. Beat on medium speed for 2 minutes, until everything is well incorporated and the dough is smooth.

Line a baking sheet with parchment paper and spray it lightly with cooking spray. With greased hands, roll the dough into balls, roughly the size of a large marble. Place them on the prepared sheet, about 2 inches apart, then gently flatten each one with the palm of your hand.

Bake the cookies for 12 to 15 minutes, or until they feel firm when you gently press them. They should be set, and it's fine if they're a little crispy, but keep an eye on them to prevent burning. Let them cool completely on the baking sheet.

While the cookies cool, start the filling. In a saucepan, whisk together the agave nectar and cream of tartar. Bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to low and let it simmer, stirring occasionally. In a separate bowl, beat the egg whites and vanilla until they're light and foamy.

Add a pinch of salt to the egg whites and continue beating until they form stiff, glossy peaks. This usually takes about 3 to 5 minutes. With the mixer running on low speed, slowly pour in the warm agave mixture. Increase the speed to medium high and beat for another 2 to 3 minutes, until the frosting is glossy and fully combined.

Once the cookies are completely cool, spread about 2 to 3 tablespoons of the meringue filling onto the flat side of one cookie. Top with another cookie to make a sandwich, gently pressing them together.