Homemade Gluten Free Peppermint Oreos – Got Milk?

When we were small kids, the only chocolate sandwich cookie to grace our house was the trashier and cheap cousin of the Oreo called Hydrox.   If Wiki is to be believed (and we all know how that works) Hydrox was named for some itty bitty atomic elements.  Marketed long before Oreo hit the stage, Hydrox was a kosher little cookie from the very beginning.  Poor little Oreo got its start using bacon, um pig lard as an ingredient.  Oreo quickly switched to vegetable shortening and then the younger, newly successful kosher cousin took over the market share and never looked back.

Eventually we switched allegiance from Hydrox to the swanky cousin, Oreo.  Ripping open the bag as soon as we got from the market to our car, we’d twist open the little lids and scrape off the creamy center with our teeth.  By the time we got home, our lips and chins were littered with dark crumbs.  If there were any spare cookies in the bag we’d finish them up by dipping the chocolate cookie into a tall glass of cold milk.

Sadly, from the moment we were gluten free, the Oreo became history.  Visitation happened only in a supervised grocery store setting where they were safely wrapped in cellophane and monitored by store cameras.  I’d visit the adorable little Oreo in the cookie aisle, but they never came home with me again.