Go Back Email Link
+ servings
Gluten Free Oreo Mint Cookies—Crumble copycat recipe.
Print Recipe
5 from 2 votes

Gluten Free Oreo White Chocolate Cookies with Mint Frosting

Perfectly sweet and satisfying combination of flavors, these cookies are a major crowd-pleaser!
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
Course: Dessert
Cuisine: American
Servings: 24 large cookies
Calories: 330kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup granulated white sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 2 tablespoons vegetable or canola oil
  • 2 3/4 cups gluten free flour blend or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup white chocolate chips
  • 15 gluten free oreos roughly chopped

For the Frosting

  • 6 tablespoons unsalted butter
  • 2 cups powdered sugar
  • 1/4 teaspoon kosher salt
  • 1-2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon green food coloring or a few drops of gel food coloring

Topping (optional)

  • 12 gluten free oreos cut in half

Instructions

  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar and vanilla. Beat on medium speed for 8 minutes. Yes, 8.
  • Turn mixer off, add eggs one at a time, mixing on low speed until dough is smooth. Add vegetable oil, mixing again until smooth.
  • In a medium bowl, mix together flour, baking soda and salt.
  • Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
  • Add chocolate chips and Oreo crumbs, mix for about 3 seconds, until evenly distributed.
  • Using a 3 Tbsp scoop place dough balls 2 inches apart on baking sheets. Bake on center rack for 9-11 minutes, until lightly brown on the edges and still soft in the center.
  • Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack.

Notes

If you want to store these cookies, I recommend waiting to frost until ready to eat. The frosting gets smushed and can dry out while being stored. 

Nutrition

Calories: 330kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 223mg | Potassium: 63mg | Fiber: 2g | Sugar: 29g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg