Gluten-Free Chocolate Cookies And Cream Cookies

Oreo lovers will LOVE our Gluten-Free Chocolate Cookies & Cream Cookies. These fudgy gluten-free chocolate cookies are stuffed with gluten-free Oreos and TWO kinds of chocolate chips! They’re chocolate-vanilla heaven!

Calling all chocolate vanilla lovers! Today’s new cookie recipe is the best of both worlds.

Inspired by the flavors of a classic Oreo cookie and cookies and cream ice cream, these gluten-free chocolate cookies and cream cookies take that chocolate-vanilla combo to the next level. We combine a fudgy gluten-free chocolate cookie base with chopped up gluten-free Oreo cookies and a mix of white chocolate and semisweet chocolate chips.

The end result is fudgy, chewy, creamy, gooey, chocolate vanilla EVERYTHING. Every single bite is bursting with chocolate vanilla flavor and the texture is unreal.

Grab a bowl + some gluten-free Oreos and let’s make a batch!

You only need a few simple ingredients to make these delicious cookies…

Gather Your Ingredients

• Softened Butter. First, you’ll start this gluten-free cookie recipe off with softened butter. It should be cool to the touch, not shiny (that’s too warm!) and give way to your finger when pressed.
• Brown Sugar & Sugar. Next this blend of sugars gives us GREAT texture–soft and chewy, with just the right spread.
• Egg + Vanilla Extract. To bind the cookie dough together and infuse each bite with vanilla flavor.
• A Little Milk. Any kind you drink! Almond milk, dairy milk, cashew milk, etc. will all work for this cookies & cream cookie recipe.
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure flour for best results, but if you use another gluten-free flour blend, be sure it contains xanthan gum, or the cookies will not turn out properly.
• Unsweetened Cocoa Powder. For these cookies, we’re using regular/natural unsweetened cocoa, NOT alkalized/Dutch processed cocoa. Dutch processed cocoa has its place, but it will be too intense and throw off the chemistry of this recipe.
• Baking Soda. Since we’re using natural cocoa, we need baking soda to neutralize the acid. This also gives the cookies a lovely spread and soft, chewy, tender texture.
• Kosher Salt. Just enough to balance the flavor. If you’re using fine grain salt, you may need less.
• Gluten-Free Oreo Cookies. These are easier than ever to find! Make sure you buy the gluten-free variety (currently in a white package), as regular Oreos are NOT gluten-free. (Or use one of these gluten-free brands)
• TWO Kinds Of Chocolate Chips. Last, but not least, you’ll need white chocolate chips and semisweet chocolate chips or dark chocolate chips. We love Hershey’s white chocolate chips & Guittard semisweet or dark chocolate chips.

Ingredient Check: Are Oreos Gluten-Free?

Most Oreos are NOT gluten-free, but Oreo DOES make a gluten-free variety of Oreos! There are also several other great companies who make gluten-free chocolate sandwich cookies. We wrote a whole post breaking down brands, where to buy & which ones we like best.

SEE BRANDS OF GLUTEN-FREE OREOS HERE

How To Make These Gluten-Free Cookies And Cream Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Chop Oreos. If you haven’t already, roughly chop 8 gluten-free Oreo cookies and set aside to mix into the cookies. Chop another 2-3 Oreos to garnish the tops of the cookies, as desired. (I recommend it!)
3. Cream Butter & Sugars. In the bowl of a stand mixer, or a large mixing bowl, cream butter, brown sugar and sugar on medium speed for 2-3 minutes with a paddle attachment or hand mixer or until smooth, light, and fluffy.
4. Add Egg, Vanilla & Milk. Scrape down the sides of the mixer, then mix in egg until fully incorporated. Mix in the vanilla. Stream in the milk. The mixture will likely look a little curdled at this point. (No worries!)
5. Mix In The Dry Ingredients. Scrape down the sides of the mixer again and add gluten-free flour, cocoa powder, baking soda, and salt. Pulse a few times to avoid dry ingredients flying everywhere, then mix until JUST combined. (The dough should look like thick brownie batter.)
6. Add Chocolate Chips & Oreos. Pour in the chocolate chips, white chocolate chips, and chopped Oreo pieces. Stir or fold in with a spatula to incorporate the mix-ins evenly. (Or you can pulse the mixer a few times & finish by hand.)
7. Scoop & Bake. Use a 1/4 cup scoop (I use an ice cream scoop) to scoop 6 balls of cookie dough onto the prepared pan. Bake one batch at a time at 350 degrees for 9=10 minutes, or until the edges are set and the centers look just underdone.
8. Shape & Make Pretty! Immediately after you remove the cookies from the oven, use a large round cookie cutter to gently coax the hot cookies into perfect circles, and garnish the cookies with a few chocolate chips, white chocolate chips, and some of the remaining chopped Oreo cookies.
9. Cool Completely. Let the cookies cool 4-5 minutes on the baking sheet before transferring to a wire rack to cool completely. Scoop remaining 4-5 cookie dough balls and repeat the baking process. Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.