These gluten-free Cookies & Cream Cookies are filled with gluten-free Oreo cookies, white chocolate chips, and extra vanilla. If you love Oreo cookies, then you’ve gotta make these cookies!
What’s better than a chocolate chip cookie?
A chocolate chip cookie filled with more cookies! In this case, that’s Oreo cookies.
I’ve taken my favorite gluten-free Chocolate Chip Cookies and turned them into Cookies & Cream Cookies. And it was maybe one of the best ideas I’ve had all year.
These gluten-free cookies are made with chopped up Oreo cookies (large chunks and finely chopped, for the MOST Oreo flavor in every bite), only white sugar, and extra vanilla. You’ll get literal cookie and cream flavor in every bite. Plus, a bit of cornstarch makes these cookies extra soft too.
This recipe is super simple, and made with basic, easy cookie ingredients that you probably already have on hand… minus maybe the gluten-free Oreo cookies.
They’re made in one bowl too!
If you need a fun, easy Summer treat… these gluten-free Cookies & Cream Cookies won’t disapoint!
Let’s talk all about gluten-free things first.
You’ll need to use a gluten-free all purpose flour blend for these cookies (with xantham gum in it). I do not recommend any other type of flour in it’s place.
I like and highly recommend King Arthur Measure for Measure, or Bob’s Red Mill 1-to-1. Other people have had success with other brands, use your favorite! But if you’re new to gluten-free baking, those are the one’s I’d start with.
I also like to add a little cornstarch to my cookies, to make them extra soft. It’s all optional though. I would not recommend trying to substitute the cornstarch with another ingredient if you don’t have it, just omit it.
And of course, let’s chat about the star of the show: the gluten-free Oreo Cookies.
There are a few different brands for gluten-free options that I would recommend:
- Oreo Gluten Free Chocolate Sandwich Cookies
- Goodie Girl Chocolate Creme Sandwich Cookies
- Glutino Chocolate Vanilla Creme Cookies
I’ve seen all three in different stores; either at King Soopers, Walmart, Target, or other local stores. They are generally pretty easy for me to find; hopefully it’s the same for you. You can also find them on Amazon, although they cost a bit more online.
For the most cookies & cream flavor in every bite, I have a little trick.
It’s simple, really. Instead of using just large pieces of Oreo cookies, you’ll want to have smaller crushed up bits as well.
So I recommend having 6 Oreo Cookies that are finely chopped (using a nut chopper or a knife) as well as 6 Oreo Cookies that are cut into large pieces.
Adding both makes the cookies filled with extra cookies & cream flavor throughout, and makes them pretty and speckled with Oreo bits. With a little white chocolate chips in there too, these cookies are over the top!
With this recipe you can use a small cookie scoop and make about 18 small cookies, or you can use a large cookie scoop and make about 12 cookies instead. The larger cookies will bake for a few minutes longer. But, it’s up to you what size of cookies you pick! I like having small cookies, so I can eat more 😉
If you love gluten-free Oreo Cookies, you’ll flip for these tasty gluten-free Cookies & Cream Cookies! They’re easily a family favorite here.
With a soft cookie base, Oreo Cookie in every bite, white chocolate chips, and extra vanilla, these cookies are downright delicious. They make a great easy Summer treat, that everyone will love!
After you make them, let me know what you think. I love to hear from you all! Find me on Instagram and tag me in your picture, or leave a comment and rating, below.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 tbsp vanilla
- 1 egg
- 1 1/3 cup gluten-free all purpose flour
- 2 tsp cornstarch (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 gluten-free Oreo cookies, finely chopped
- 6 gluten-free Oreo cookies, cut into large pieces
- 1/4 cup white chocolate chips (optional)
To begin, preheat your oven to 350 and prepare two pans with non-stick spray (or line with parchment paper).
To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your vanilla and egg and blend in briefly.
To the same bowl, add your flour, cornstarch, baking soda, and salt and stir together till you have a smooth, consistent cookie dough batter. Add both types of Oreo cookies and white chocolate chips and gently fold them into the cookie batter.
Using a small cookie scoop, scoop your dough and space your cookies apart on your pan, for no more than twelve cookies per pan.
Bake in the oven for 9-10 minutes (or 10-13 for large cookies). I recommend slightly under-baking the cookies, where the edges are set but the middle looks a touch underdone, for the softest cookies.
Let cool and devour!
Stored in an airtight container at room temperature these cookies taste best within 4 days.