Irresistible Gluten-Free Chocolate Cookies & Cream Cookies: Your New Favorite Oreo-Inspired Treat!

Calling all chocolate and vanilla enthusiasts! Prepare to embark on a delightful baking journey with our ultimate Gluten-Free Chocolate Cookies & Cream Cookies. These aren’t just any cookies; they’re a fudgy, chewy, and deeply satisfying ode to your favorite chocolate sandwich cookie, meticulously crafted to be entirely gluten-free. Stuffed with crushed gluten-free Oreos and a decadent duo of chocolate chips, every bite is a symphony of flavors and textures that will leave you craving more.

Today, we’re bringing you a cookie recipe that truly embodies the best of both worlds. Inspired by the iconic flavors of a classic Oreo cookie and the beloved cookies and cream ice cream, these gluten-free chocolate cookies and cream cookies elevate that magical chocolate-vanilla combination to an extraordinary level. We start with a rich, fudgy gluten-free chocolate cookie base, then generously fold in chunks of gluten-free Oreo cookies, complemented by a luxurious mix of both sweet white chocolate chips and classic semisweet chocolate chips.

The result? A cookie that is incredibly fudgy, wonderfully chewy, delightfully creamy, and perfectly gooey. It’s a chocolate-vanilla dream in every aspect. Each single bite bursts with an intense, balanced chocolate and vanilla flavor, and the diverse textures are simply unreal. Imagine the softness of the cookie, the satisfying crunch of Oreo pieces, and the melting pockets of two distinct chocolates – pure bliss!

Whether you’re new to gluten-free baking or a seasoned pro, this recipe is designed for success. It’s straightforward, uses accessible ingredients, and delivers a show-stopping dessert that everyone, gluten-free or not, will adore. So, gather your ingredients, grab a mixing bowl, and let’s create a batch of these heavenly cookies!

You’ll only need a few straightforward ingredients to create these incredibly delicious gluten-free cookies. Many of them are pantry staples, ensuring that baking up a batch of these treats is both simple and rewarding.

Essential Ingredients for Perfect Gluten-Free Cookies & Cream

Crafting the perfect gluten-free chocolate cookies and cream cookies starts with understanding each ingredient’s role. Here’s what you’ll need and why:

• Softened Butter: This is your starting point for a truly tender cookie. Ensure your butter is softened to room temperature – it should be cool to the touch, not shiny or greasy, and yield easily when gently pressed with your finger. This allows it to cream properly with the sugars, creating a light, airy base for your dough.
• Brown Sugar & Granulated Sugar: The combination of both brown and granulated sugars is crucial for achieving that ideal cookie texture. Brown sugar contributes moisture and chewiness, along with a subtle caramel note, while granulated sugar ensures crisp edges and proper spread. This blend results in a cookie that’s soft, wonderfully chewy, and perfectly balanced.
• Egg + Vanilla Extract: A single large egg acts as the binder, holding the cookie dough together and providing structure. High-quality vanilla extract is essential for infusing each bite with a warm, aromatic vanilla flavor that perfectly complements the rich chocolate and Oreo pieces.
• A Splash of Milk: Just a few tablespoons of milk help to adjust the consistency of the cookie dough, ensuring it’s moist and pliable. Any type of milk you typically drink will work beautifully here, whether it’s almond milk, dairy milk, cashew milk, or another variety.
• Gluten-Free All-Purpose Flour: For the best and most consistent results, we highly recommend King Arthur Measure-For-Measure flour. This blend is specifically formulated for reliable gluten-free baking. If you opt for a different gluten-free flour blend, make absolutely certain it contains xanthan gum. Xanthan gum is vital for providing structure and elasticity in gluten-free baking, preventing your cookies from becoming crumbly or spreading too much.
• Unsweetened Cocoa Powder: For these rich chocolate cookies, we use regular/natural unsweetened cocoa powder, not alkalized or Dutch-processed cocoa. Natural cocoa is slightly acidic and reacts with baking soda to create a perfect rise and tender texture. Dutch-processed cocoa, which has been neutralized, would significantly alter the chemistry of the recipe and the resulting flavor and texture.
• Baking Soda: Since we’re using natural cocoa powder, baking soda is key. It reacts with the cocoa’s acidity to create carbon dioxide, which gives the cookies their lovely lift, spread, and signature soft, chewy, tender texture.
• Kosher Salt: A small amount of kosher salt is added to balance the sweetness of the cookies and enhance all the other flavors. If you’re using a finer grain salt, you may need to reduce the quantity slightly to avoid over-salting.
• Gluten-Free Oreo Cookies: The star of the show! These delicious cookies are now easier than ever to find. Be sure to purchase the specific gluten-free variety, which usually comes in a white package. Regular Oreos contain wheat and are not gluten-free. Alternatively, you can explore other fantastic gluten-free chocolate sandwich cookie brands available.
• TWO Kinds Of Chocolate Chips: To make these cookies extra special, we incorporate both white chocolate chips and semisweet chocolate chips (or dark chocolate chips, if you prefer a deeper chocolate flavor). The combination adds incredible depth, varying sweetness, and delightful melting pockets throughout the cookie. We love using Hershey’s white chocolate chips and Guittard semisweet or dark chocolate chips for their superior quality and melt.

Ingredient Check: Are Oreos Gluten-Free?

It’s a common question, and an important one for those with gluten sensitivities! While most classic Oreo cookies are NOT gluten-free, the good news is that Oreo DOES offer a fantastic gluten-free variety. These are usually found in a white package and taste remarkably similar to the original. Beyond the brand-name option, there are also several other excellent companies producing high-quality gluten-free chocolate sandwich cookies that work perfectly in this recipe. To help you navigate the options, we’ve dedicated an entire guide to breaking down various brands, where to purchase them, and which ones we recommend most highly.

EXPLORE GLUTEN-FREE OREO BRANDS HERE

How To Make These Gluten-Free Cookies And Cream Cookies: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the complete recipe card found at the bottom of this page. These step-by-step instructions will walk you through the process for perfect cookies every time.

1. Preheat The Oven & Prep Your Pans. Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures your oven is at the correct temperature for even baking. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Chop Oreos. If your gluten-free Oreo cookies aren’t already chopped, now is the time to do it. Roughly chop about 8 cookies into varying sizes – some crumbs, some larger chunks – for a delightful mix of texture in your cookies. Set these aside to be mixed into the dough. Additionally, chop another 2-3 Oreos into slightly smaller pieces for garnishing the tops of your freshly baked cookies later (highly recommended for that signature “cookies & cream” look!).
3. Cream Butter & Sugars. In the bowl of a stand mixer fitted with a paddle attachment, or using a large mixing bowl and a hand mixer, cream together your softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture is visibly smooth, light in color, and fluffy in texture. This step incorporates air, contributing to the cookies’ softness.
4. Add Egg, Vanilla & Milk. Stop the mixer and use a spatula to scrape down the sides of the bowl, ensuring all ingredients are fully incorporated. Add the egg and mix until it’s just combined. Stir in the vanilla extract, ensuring that rich flavor is evenly distributed. Finally, slowly stream in the milk while the mixer is on low. Don’t be alarmed if the mixture appears a little curdled at this stage; this is completely normal and will resolve once the dry ingredients are added.
5. Mix In The Dry Ingredients. Scrape down the sides of the mixer one more time. Add the gluten-free flour blend, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Start by pulsing the mixer a few times on low speed to prevent the dry ingredients from flying out of the bowl. Then, mix on low speed until the ingredients are just combined. Be careful not to overmix; stop as soon as no dry streaks remain. The dough should have a thick, brownie-like batter consistency.
6. Add Chocolate Chips & Oreos. This is where the magic happens! Pour in both the white chocolate chips, semisweet chocolate chips, and all the chopped gluten-free Oreo pieces you prepared earlier. Gently stir or fold these delicious mix-ins into the cookie dough with a spatula until they are evenly distributed. Alternatively, you can pulse the mixer a few times on very low speed and then finish folding by hand to ensure everything is perfectly incorporated without overworking the dough.
7. Scoop & Bake. Using a 1/4 cup cookie scoop (an ice cream scoop works perfectly for large, uniformly sized cookies), scoop 6 balls of cookie dough onto your prepared baking sheet. Bake one batch at a time in the preheated oven at 350 degrees F (175 degrees C) for 9-10 minutes. The cookies are done when their edges are set and lightly golden, but their centers still look slightly underdone and soft. This ensures a wonderfully fudgy interior.
8. Shape & Garnish For Perfection! The moment the cookies come out of the oven, quickly use a large round cookie cutter (larger than the cookie itself) to gently “coax” or swirl the hot cookies into perfectly round shapes. This simple trick gives them a professional, bakery-quality appearance. Immediately after shaping, gently press a few extra chocolate chips (both white and semisweet) and some of your reserved chopped Oreo pieces onto the tops of each cookie. This beautiful garnish not only looks appealing but also signals the delicious mix-ins hidden inside.
9. Cool Completely. Allow the cookies to cool on the baking sheet for 4-5 minutes. This crucial step allows them to set and firm up before moving. Then, carefully transfer them to a wire rack to cool completely. While the first batch cools, scoop the remaining 4-5 cookie dough balls and repeat the baking process. Store any leftover cookies in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months for a future treat.

FAQ & Expert Tips for Baking the Best Gluten-Free Chocolate Cookies and Cream Cookies

Elevate Their Appearance for a Bakery-Quality Finish! To achieve cookies that look as incredible as they taste, mirroring the photos you see here, pay close attention to the styling directions in the recipe card. Immediately after removing the hot cookies from the oven, use a large round cookie cutter (slightly larger than your cookies) to gently “coax” or swirl the edges, shaping them into perfectly round discs. This simple trick makes an enormous difference! Finish by pressing a few extra pieces of chopped gluten-free Oreos, white chocolate chips, and semisweet chocolate chips onto the tops of each warm cookie. This garnish not only enhances their visual appeal but also provides a tempting hint of the delicious treasures tucked inside. You can see a quick demonstration of this technique here.

Crucial Gluten-Free Oreo Selection! It’s vital to remember that traditional Oreo cookies are NOT gluten-free due to their wheat content. To ensure these cookies and cream cookies are safe and enjoyable for everyone with gluten sensitivities, you must use certified gluten-free Oreos. These are typically identifiable by a white package. If you can’t find the brand-name gluten-free Oreos, don’t worry! There are several other excellent brands of gluten-free chocolate sandwich cookies available that work wonderfully in this recipe. For a comprehensive guide to finding the best options, refer to our dedicated post on gluten-free Oreo brands.

Achieve Thick, Uniform Cookies with an Ice Cream Scoop! For beautifully thick, evenly sized chocolate cookies and cream cookies, we highly recommend using a 1/4 cup ice cream scoop. This tool ensures consistent portions, leading to uniform baking and a professional look. If you don’t have a 1/4 cup ice cream scoop, you can use a large cookie scoop and add an extra tablespoon of dough, or simply use a 1/4 cup measuring cup to portion the dough, then gently roll it into a ball before placing it on the baking sheet.

Precision Baking: The Power of a Digital Scale! For the most consistently perfect cookies every single time, we strongly advise weighing your dry ingredients (especially flour and cocoa powder) with a digital kitchen scale. This method is far more accurate than volumetric measurements and eliminates variables like how densely flour is packed into a cup. If you don’t own a scale, be sure to use the scoop and level method: lightly spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge. Never pack flour into the cup, as this can result in too much flour and dry, crumbly cookies.

Storage and Freezing Tips

Once your delicious gluten-free chocolate cookies and cream cookies have cooled completely, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, these cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked experience.

Customization Ideas

While this recipe is perfect as is, feel free to get creative! You can swap the white chocolate chips for milk chocolate, use only dark chocolate, or even add a sprinkle of peppermint extract for a festive twist. For an extra layer of texture, consider folding in chopped nuts like pecans or walnuts, or a handful of sprinkles for a fun, colorful batch.

Serving Suggestions

These cookies are fantastic on their own, but they pair wonderfully with a cold glass of milk (dairy or non-dairy!). For an ultimate dessert experience, serve them warm with a scoop of vanilla or cookies and cream ice cream, or crumbled over a bowl of yogurt. They’re also perfect for sharing at parties, potlucks, or as a thoughtful gift for a gluten-free friend.