Ingredients:

• 1 1/2 cups gluten-free flour blend (make sure it’s a blend suitable for baking)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium carrots, grated (about 1 cup)
• Optional: chopped walnuts or raisins for added texture

Directions:

• Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Step 2: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
• Step 3: In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
• Step 4: Add contents from medium bowl into the large bowl and mix together.
• Sep 5: With a spatula stir in the shredded carrots and nuts (if using) and mix until just combined.
• Step 6: Divide the batter equally into cupcake liners and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cream Cheese Frosting – OPTIONAL

Ingredients:

• 1 cup salted butter, cold
• ½ cup cream cheese, cold
• 4 ½ cups icing sugar
• ½ teaspoon fine sea salt
• optional: additional chopped nuts for topping

Directions:

1. In a bowl or a stand mixer with the paddle attachment cream the cold butter and cream cheese on high speed until light and fluffy. This should take approximately 10 minutes.
2. Add in the icing sugar and salt and combine at low speed.
3. Turn the mixer up to high and allow to beat for 5 minutes. Scrape down the sides of the bowl when necessary.
4. Place the frosting into the fridge for 15-20 minutes to chill and firm up a bit before decorating the cupcakes.

Find Out More with MyMilitarySavings.com and Food & Drink!

Well now, you are in luck! OREO has a NEW Gluten-Free Variety of the OREO Cookie you love. Milk’s favorite cookie has transformed into a great-tasting, Gluten-Free cookie. This variety will soon become your favorite treat with the distinctive, rich cocoa and signature smooth créme that everyone loves. There is an OREO for everyone now!

You can take this incredible new addition to the OREO family and eat it solo with an ice-cold glass of milk for dunking (personally my favorite option), or make a delectable Gluten-Free dessert that you and your family will enjoy. Now I know creating good-tasting, Gluten-Free desserts can be a little tricky at times, so here is something simple. Strawberries, OREO Cookies, and whipped topping come together to make a delightful dessert that can be whipped up any day of the week. This recipe calls for regular OREOS but you can substitute the NEW Gluten-Free variety for a completely Gluten-Free option.

OREO Crunch Parfait

Ingredients

• 2 cups sliced fresh strawberries (about 16)
• 1/2 cup thawed frozen whipped topping
• 8 OREO Cookies, coarsely chopped

Instructions

• LAYER half each of the ingredients in 4 (8-oz.) glasses.
• REPEAT
• REFRIGERATE 15 min.

Gluten-Free OREOS come in both regular and Double Stuf. As always, the cookies are made with 100% cocoa.

So be sure to check those local Commissary shelves and look for the NEW Gluten-Free OREO!