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.
If you need a few more gluten-free Cookie recipes while you’re here, check out my famous Snickerdoodles, Soft Pumpkin Oatmeal Cookies, and Classic No Bake Cookies.
- 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)
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To begin, preheat your oven to 350 and prepare two pans with non-stick spray (or line with parchment paper).
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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.
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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.
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Using a small cookie scoop, scoop your dough and space your cookies apart on your pan, for no more than twelve cookies per pan.
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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.
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Let cool and devour!
Stored in an airtight container at room temperature these cookies taste best within 4 days.
i was hesitant to try this recipe based on the most recent review. I’m not an experienced gluten free baker and only dabble for family friends. I doubled the recipe, used 1:2 almond flour and not as many oreos since there were only 18 in the package I got. I used a small scoop and cooked them for 10 minutes, the edges were done and the center was soft. These set up perfectly!!! They spread nicely and look like the picture. They tasted awesome too, great recipe all around!
I have been baking gluten free for almost 8 years now and I followed this recipe almost exact, I used 10 cookies instead of 12.. I used the corn starch and bobs red mills 1to1.. my cookies didn’t flatten at all. They stayed the shape of my cookie scoop even after 13 mins in the oven. Disappointed in this recipe.
What type of butter should be used? Salted or unsalted?
Hi Alexis. I use unsalted butter in all my recipes.
ok so mine took waaaaay longer than even the 13 min. They’re also a bit crumbly. I’m trying to kinda get these perfect. I really wanna use this recipe for my kids school bake sale and raise awareness for celiac disease. Help! Followed the recipe to a T.
Hi Kelley. What brand of flour did you use? And what size of cookie scoop did you use? You may have over baked the cookies by a minute or two, which would be the reason they would be too crumbly. You’ll want to take them out of the oven when just the edges look done, but the center looks a touch underdone. It’ll be cooked through still, and as it cools it should give you a soft center with crispy edges. I’d recommend making another batch and testing with just one cookie, before baking the rest. That should help get your baking time down to a T!
I’m really a busy mom as we all are probably lol. I used baking powder instead of baking SODA! 🤦🏼♀️. We just did a second batch. I was waaaaay less rushed and they are TO DIE FOR!!!!!! Thank you for responding to me. I’m so glad it is all good now. Seriously BEST COOKIES EVER! 🤤
Can this be made ahead of time and frozen? Wondering how well they would be thawed.
Hi Amanda. These can be made ahead of time and frozen. I do think they taste best fresh, but they will still be good like that. Hope this helps!
Used Hershey’s Candy Cane Kisses instead of white chocolate to make them a bit Christmasy! Wonderful recipe!!! Thank you!
I’ve been gluten free for 3 years, and in that time have made so many different treats. This is literally my favorite one. My entire family loves them. I’m the only one with celiac disease but they love them too! Can’t tell that these are GF at all. Thanks so much for the awesome recipe, it really hits the spot when you’re craving a cookies and cream chocolate bar… or anything sweet, really!
Tried this recipe randomly and was a HUGE hit. Simple ingredients, made the perfect amount, AND super delicious!