If you love cookies and cream, these homemade gluten free cookies and cream cookies are worth making! Every bite has either crunchy chocolate cookie or creamy vanilla cream! If you are looking for a new cookie recipe, this is it!
If you are a cookie fanatic like we are, this is a fun recipe where you get two cookies in every bite! Smooshed Oreos are fun to use in many recipes, but I haven’t tried adding them to cookie batter yet. After trying it, I know I will be making these gluten free cookies and cream cookies often.
You may love these gluten free cookie recipes while you are here too!
Why I love these gluten free cookies and cream cookies:
- They are filled with crushed Oreos in every bite!
- These cookies are slightly crisp yet soft on the insides.
- Your kids will love them, so make a double batch.
- Freeze them so you have these cookies on hand whenever you crave a cookie!
Ingredient Notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Oreos – Use gluten free Oreos brand or one of the copycat Oreo cookie brands listed below.
- Brown Sugar – Check to be sure brown sugar is gluten free.
- Butter – I recommend unsalted room temperature or partially melted butter.
- Baking Powder – Use aluminum-free baking powder. It makes a huge difference in flavor.
- Salt – You can use either sea salt, as I did, or kosher salt.
- Eggs – Size large.
- Vanilla Extract – Use pure vanilla extract if you can. Imitation vanilla will also work in this recipe.
Recipe Step-By-Step Directions:
Step 1: In a medium bowl, add your gluten free Oreos. You can use either the regular or the double-stuff cookies, depending on how much cream filling you want in these cookies and cream cookies.
It is important not to use too much or too little gluten free flour. I recommend measuring your flour with one of these two methods:
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Use a pastry cutter to chop the cookies into various sizes. You can also place the cookies in a zipper bag and crush them with a rolling pin. A food processor can also work, but BE CAREFUL NOT to over-mix and turn the cookies into a paste.
Step 3: In a small bowl, add the butter, eggs, and vanilla extract. Use a whisk to mix the wet ingredients. Pour the wet ingredients into the dry ingredients. Scrape the sides of the bowl to get all of the liquid out of the bowl.
Step 4: Mix the ingredients together into a soft cookie dough but somewhat firm in texture.
Step 5: Use a medium cookie scoop to scoop out uniformly sized dough balls. Place the dough balls onto a prepared
Step 6: Bake the cookies for 8-10 minutes, depending on the size of the cookies. Remove the cookies from the oven to a wire rack for cooling.
Gluten Free Oreo Substitutions:
Although Oreo made a splash when they released the gluten free regular and double stuff Oreos, other companies also make delicious versions of this famous cookie!
- Goodie Girl – They make an Oreo copycat and have many other incredible gluten free cookies.
- Glutino – They make both chocolate and vanilla versions.
- Midel
- Kinnikinnik
- You can also make your own homemade Gluten Free Oreos with this fun recipe.
Tips and Recipe FAQ:
You can store these cookies in an air-tight container for up to 4 days in the refrigerator.
You can easily freeze these cookies. I love to do this so I can enjoy cookies any time. You can freeze the cookies in a zipper bag for up to 4 months.
You can easily make these cream cookies dairy-free by using dairy-free butter. Gluten Free Oreos are dairy-free.
I have not tested making these cookies with an egg replacer like flax eggs or chia eggs. If you try this, please come back and comment to let me know how they turned out.
More Gluten Free Cookie Recipes:
- Gluten Free Chocolate Frosted Cookies – A Crumbl Copycat
- Easy Gluten Free Chocolate Crinkle Cookies
- Gluten Free Toll House Cookies
- Gluten Free Chocolate Espresso Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Gluten Free Cookies and Cream Cookies
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ½ cup brown sugar
- 1 teaspoon baking powder aluminum free
- â…› teaspoon sea salt
- 12 oreo cookies
- 2 large eggs
- 10 tablespoons butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350º F and set the oven rack to the middle position.
- In a large bowl, add the dry ingredients and use a wire whisk to blend them together.
- In a medium bowl, add the Oreos and use a pastry cutter to crush the cookies into different sizes. Pour them into the dry ingredients.
- In a small bowl, add the wet ingredients and whisk to mix.
- Pour the wet ingredients into the dry ingrediebts and use a large spoon to mix them together into a soft cookie doughh.
- *Note, you can use a standing mixer with a paddle attachment to make these cookies if you prefer. Add the wet ingredients into the bowl of a stand mixer. Mix on low speed until blended, then turn it off. Add in the dry ingredients and mix until the cookie dough is formed.
- Line a baking pan with parchment paper.
- Use a medium cookie scoop to scoop cookie dough onto the pan. Space the cookies out 1 ½ inches apart. These cookies do not spread much.
- Bake the cookies for 10 minutes and remove them from the oven.
- Move the cookies to a wire rack to cool.
Notes
- I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. Both worked well. I have not tested other gluten free flour blends. Some are starchier than others, so you may need a little less flour with some brands.
- If your mix doesn’t contain xanthan gum or guar gum, add 1 teaspoon.
- You can use gluten free Oreos or one of the copycat brands.
- These cookies will keep fresh for up to 4 days in the refrigerator or for up to 4 months in a freezer bag in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
These cookies are awesome. Thank you for the recipe!
I have difficulty with the gf flours that I can buy here in Georgia, the country. No supply of flours to make my own. So I am dependant on what is available. BUT, I have found that sometimes you need to just reduce the quantity of gf flour by 1/4 cup and the cookies turn out very moist. The flour I get here makes everything very dry! So this tip works great.
I am so glad you love them, and that you found a good way to make the gluten free flour blend available in your country work :-).
I tried these with the new GF mint Oreos and they were a huge hit at my super bowl party! Everyone commented on how good they were.
I love the idea of using the new GF Mint Oreos. I am going to try this next!
I’m not sure how it can be gluten free with Oreo cookies in it ?
Hi Debby, I am guessing you only read the title and not my post and recipe. The Oreo company now sells gluten free Oreos! Both regular and double stuff. I also discuss many copycat brands like Glutino Oreos etc in the post.