Gluten Free Cookies and Cream Cookies
Meet milks new favorite cookie! These gluten free cookies and cream cookies are filled with chocolate chips and chopped oreos. Soft with crispy edges and made in one bowl!
A cookie in a cookie, what could be better!? I was so excited when we finally got a gluten free oreo, I’ve been obsessed with my oreo cake since then but now it’s time for cookies.
These cookies and cream cookies are like a chocolate chip cookie with the addition of white chocolate chips and chopped oreos. They have crispy edges and gooey centers (like any good chocolate chip cookie should have) and are made in one bowl.
I haven’t eaten a real oreo (or any gluten for that matter) in over 5 years, but you can still trust me when I say that gluten free oreos taste exactly like I remember the classic ones tasting! You can make these cookies for your gluten free and non-gluten free friends and no one will know the difference.
Plus, they require absolutely no chilling! Many of my cookie recipes do, but these just don’t need it. If you love this recipe, try my gluten free M&M cookies or s’mores rice krispies treats next!
Before we get started…
- Oreo makes gluten free oreos in both regular and double stuffed. I used regular because that’s what I had, but you can use whichever you prefer!
- I used Bob’s Red Mill 1:1 Baking Flour, which I recommend, but if you use a different blend, just make sure it has xanthan gum in the mix. Be sure to spoon and level the flour to measure. Gluten free desserts have a reputation of being dry and bland, but I promise this is not a problem if you measure properly!
- These cookies can over bake easily, so keep an eye on them! They will continue to firm up as they cool, so take them out when they still look a little soft if you prefer chewy cookies.
How to make cookies & cream cookies
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl or bowl of a stand mixer, combine the butter, white sugar and brown sugar.
Beat with an electric mixer for about 30 seconds or until well incorporated, then beat in the egg, egg yolk and vanilla extract.
Add in the flour (making sure to spoon and level to measure, don’t scoop from the bag), baking soda and salt. Beat to combine into a dough.
Fold in the chocolate chips, white chocolate and chopped oreos. I like to chop some oreos into small pieces and some into larger, just to give a variety of textures.
Scoop using a 2 tablespoon cookie scoop and place on the baking sheets. They will spread, so stick with about 6 cookies per sheet.
Bake for 12-15 minutes or until the edges are just golden brown. They will continue to set as they cool!
I like to take a round cookie cutter when they come out of the oven to swivel around the edges and create perfect circles, but this is optional!
Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Ingredient swaps
Sugar. A mix of brown and white sugars help create that crispy edge and soft center. I suggest dark brown sugar, but light brown will work as well.
Egg. One whole egg plus one egg yolk gives that perfect chewy texture and helps bind all ingredients together. I don’t recommend any swaps here.
Butter. 1/2 cup of softened butter which we will cream with the sugar. You can use dairy free or regular butter here. I used unsalted, but if you use salted, just omit or decrease the added salt.
How to store and freeze
These cookies and cream cookies will keep in an air tight container at room temperature for for 3-5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out prematurely.
To freeze, scoop the dough into balls, then transfer to a freezer safe bag and store for up to 2 months. To bake from frozen, decrease the oven temperature to 325 and bake for a few extra minutes to account for the frozen dough.
You can also freeze after the cookies have baked. To do so, let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
More cookie recipes you’ll love!
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Gluten Free Cookies & Cream Cookies
by: claire cary
Meet milks new favorite cookie! These gluten free cookies and cream cookies are filled with chocolate chips and chopped oreos. Soft with crispy edges and made in one bowl!
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12
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl or bowl of a stand mixer, combine the butter, white sugar and brown sugar.
1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup dark brown sugar
Beat with an electric mixer for about 30 seconds or until well incorporated.
Beat in the egg, egg yolk and vanilla extract.
1 egg, 1 egg yolk, 2 teaspoons vanilla extract
Add in the flour (making sure to spoon and level to measure, don't scoop from the bag), baking soda and salt.
1 3/4 cup gluten free all purpose baking flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Beat to combine into a dough.
Fold in the chocolate chips, white chocolate and chopped oreos. I like to chop some oreos into small pieces and some into larger, just to give a variety of textures.
1/3 cup semi sweet chocolate chips, 1/3 cup white chocolate chips, 7 gluten free oreos
Scoop using a 2 tablespoon cookie scoop and place on the baking sheets. They will spread, so stick with about 6 cookies per sheet.
Bake for 12-15 minutes or until the edges are just golden brown. They will continue to set as they cool!
- I like to take a round cookie cutter when they come out of the oven to swivel around the edges and create perfect circles, but this is optional!
Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
If you aren’t a fan of white chocolate, you can just sub for more semi-sweet!
Serving: 1cookie / Calories: 288kcal / Carbohydrates: 41g / Protein: 3g / Fat: 14g / Sodium: 179mg / Fiber: 2g / Sugar: 26g