Special treat for the holidays: #GF Minty Sandwich Cookie Recipe

It’s funny how we often start out to create one thing and Then, you get inspired while in the process. That is how the minty sandwich cookies were born. Our oldest son, Dylan (the non-Celiac) said did you make us Oreos!?!  While not exactly like oreos, they are reminiscent of the beloved Oreos



1/2 cup rice Flour

1/2 cup Tapioca Flour

1/2 cup Sorghum Flour

1 cup sugar

1 1/2 tsp. xanthan gum

1 tsp. baking soda

1 tsp. salt

3/4 cup of melted Coconut Oil (or preferred oil)

1/3 c. applesauce

2 Tablespoons vanilla


2 cups White chocolate chips

3 TBSP. peppermint extract  (give or take depending on preferred mint strength)

Red food color (optional)



1. Combine Dry ingredients.

2. Stir coconut oil (melted), applesauce, and vanilla into dry mixture to create cookie dough.

 3.  Measure dough by the tablespoon to place on cookie sheet. Roll into a ball. Use glass to flatten dough.

4. Place on cookie sheet (parchment paper preferred). Bake for 15 minutes or until just slightly crisp on outside. Allow to cool

4. While cookies are cooling, melt white chocolate chips with peppermint to create filling. Spoon filling on one cookie then place another on top to make sandwich

5. Enjoy! Feel free to experiment with different colors & extracts.


  1. says

    This looks delicious and fun to make. I have never baked with Tapioca Flour or Sorghum Flour (never heard of that). But I am starting to try different types of flours, so I would like to try these suggestions. I have started cooking with coconut oil and I do love it. Great recipe for a party.

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