Melt almond bark in a double boiler over medium low heat.
Continuously stir with a wooden spoon until it is melted down.
Stir in peppermint extract.
Take bowl with melted chocolate off heat.
Place a gluten free Oreo in the chocolate. Spoon chocolate over the cookie and then remove the cookie with a fork, tapping off the excess chocolate.
Place on parchment paper to dry.
Cover with sprinkles before the chocolate dries.
Repeat with remaining gluten free chocolate sandwich cookies. Let dry completely.
Store in an airtight container in the refrigerator.