I wanted to quickly pop by to share a link/review for these scrumptious Homemade Oreo Cookie recipe that I found over on Pinterest last week. As usual I adapted the recipe to make it gluten free, and then went a step further and altered the filling to make it deliciously minty too. Yum! It was such an easy recipe and the results were awesome. If you have the ingredients on hand, I highly recommend whipping up a quick batch!
For the original recipe by The Marion House Book, visit Sweet Potato Chronicles. My minor adaptations are below, in case you'd like a gluten-free and minty creme filling as well. Enjoy! xo Ez
Oreo Cookie adaptations:
- Substitute traditional flour with a gluten-free all-purpose flour (I used my favorite Carol's All-Purpose Gluten-Free Flour)
- Be sure that all other ingredients are labeled as gluten-free (i.e. baking powder, baking soda, etc.)
- As with most gluten-free things...these taste best on the first day. I recommend leaving the cookies un-iced until you are ready to serve them, and storing them in an air-tight container. Any leftover cookies (there won't be any) would probably make a great cookie crumb crust for a cheesecake or tort.
Minty Creme Filling adaptation:
- Use 1/2 cup unsalted butter (softened) in place of the butter/shortening combo in the original recipe.
- Use natural alcohol-free Peppermint Extract in place of the vanilla (but don't use the vanilla measurement). Add a few drops of mint at a time until the icing has the minty taste that you like.
- If you don't ice your cookies all at once, you can store your frosting in the refrigerator for several days. When ready to use, just allow icing to soften at room temperature and beat it quickly with a spatula or mixer until it is fluffy again.
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