Recently, I discovered a new-to-me gluten-free blog, The Baking Beauties. I immediately loved the site and felt that I somehow knew Jeanine! Her down-to-earth recipes and commentary, I found engaging, and I knew that I would adopt The Baking Beauties for this month's Adopt a Gluten Free Blogger, graciously hosted by Sea of The Book of Yum.

There were several recipes of Jeanine's that I wanted to try (her Snickerdoodles, Cinnamon Sticky Buns, Hamburger Buns, ... and the list goes on), but in the interest of time during this holiday season that is flying by me like tiny reindeer, I decided to select a single recipe to try. I enlisted the help of my younger daughter in the decision-making process. It took about 30 seconds to decide that we would make Oreo Cookies. Gluten-free Oreo Cookies (find the recipe on Jeanine's site by clicking the link).

The recipe was simple to make, lots of fun, and it really delivered on taste! I cannot remember what a "real" Oreo tastes like - it's been over a decade since I've eaten one; however, my kiddos can remember, and these cookies of Jeanine's have their seal of approval in the "tastes like a real Oreo" department. And Mr. Gluten Free Gigi? Perhaps he paid the highest compliment of all by saying, "these are better than real Oreos - a truer chocolate flavor". Need I say more? Well, I will...these are SO good! I'm talkin' break out the rice milk good!

And speaking of my non-dairy milk beverage of choice, in the interest of full disclosure, I need to tell you that I used Earth Balance soy-free buttery spread in this recipe instead of butter in the cookies and in place of shortening in the filling.

Go check out Jeanine's site, and make a batch of these cookies for your holiday cookie tray. I love that the dough logs go into the freezer