Gluten Free Oreo Chocolate Chip Cookies are thick, soft in the middle, and have satisfyingly crisp edges. Every bite is loaded with melty chocolate chips and chunks of gluten free Oreos for the ultimate cookies and cream flavor profile.
These bakery-style cookies are big, chewy, and rich — with zero weird texture or aftertaste. If you love cookies and cream desserts, this is the ultimate mash-up of Oreos and classic chocolate chip cookies — made completely gluten-free.
For more gluten free Oreo dessert recipes, try this crowd-favorite Gluten Free Chocolate Cookies and Cream Cake or these no-bake Cookies and Cream Rice Krispies Treats.
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Cookies and Cream Flavor in Every Bite
I am a self-proclaimed (and taste-tester verified) specialist of gluten free bakery style cookies – and these gluten free Oreo chocolate chip cookies are no exception.
They’re based on my popular (Better than Bakery) Gluten Free Chocolate Chip Cookies — a recipe I spent years developing to rival wheat based cookies.
These deliver everything you want: bold cookies and cream flavor, big gf Oreo pieces, gooey chocolate, crispy edges, and a soft, chewy center.
Most importantly, they taste like a cookie… not a “gluten-free cookie.”
These are the kind of cookies people don’t realize are gluten free until you tell them.
Ingredient Notes
This recipe is optimized for gluten free baking. It’s not just another regular recipe that says to “swap regular flour for gluten free 1:1 flour”, because that honestly doesn’t always work. And if it does, it still doesn’t necessarily produce the best flavor or texture.
- Gluten Free Flour – my favorite flour blend for baking cookies is my Nightshade Free Gluten Free Flour Blend, which is made without potato.
- Gluten Free Oreos – regular Oreos are not gluten-free. Use certified gluten-free Oreos for this recipe or gluten free chocolate sandwich cookies.
- Different Oreo flavors will change the sweetness and chocolate intensity slightly, but the base recipe holds up well to experimentation.
- Butter – for bakery-style cookies, I use melted butter instead of softened butter. It helps the gluten free flour absorb it more efficiently (I touched on this in my video with 5 facts you might not know about gluten free baking.)
How to Add Oreos to Cookie Dough Without Ruining the Texture
Instead of crushing the Oreo Cookies before adding them to the dough, I just break each cookie into 4 pieces. Then I add them to the dough and mix them in, letting the beater lightly crush them while they mix in.
This incorporates some smaller Oreo pieces while keeping most of them larger. If all the cookies were crushed first, it would make the dough too dry and stiff.
How to Make Gluten Free Oreo Chocolate Chip Cookies (Step by Step Visual Instructions)
Storage and Freezing
Homemade gluten free cookies should be stored in an air-tight container at room temperature 1-2 days, max, for optimal texture and flavor. Freeze leftovers for longer storage, up to 3 months.
You can also freeze the cookie dough. Just portion the cookie dough before freezing, then store in a freezer-safe bag up to 6 months.
Don’t forget to try the gluten free version of the viral trending Chocolate Chip Cookie Fries.
Ingredients
- 2 cups Gluten Free Flour Blend, see notes
- 3/4 teaspoon Xanthan Gum, omit if your blend contains it
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Baking Powder
- 1/2 cup Unsalted Butter, melted but not hot
- 3/4 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 3/4 cup chocolate chips
- 3/4 cup quartered Gluten Free Oreos about 6-7
Instructions
- Whisk together the gluten free flour, xanthan gum, baking soda, salt, and baking powder in a small bowl and set aside.
- Add the melted butter, light brown sugar, and granulated sugar to the bowl of a stand mixer. Beat on medium speed until well combined.
- Add the eggs and vanilla extract to the butter mixture. Beat on medium-low speed until the mixture is light and fluffy.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Next, add the gluten free Oreo pieces and the chocolate chips. Mix on low to incorporate. It's ok to break up some of the Oreos, but you don't want them fully crushed. Larger pieces are ok!
- Cover and refrigerate the cookie dough for 12-24 hours.
- When ready to bake, preheat the oven to 350℉ and line 2 half sheet pans with silicone baking mats.
- Portion the dough into 16 even cookie dough balls. Roll them smooth, then gently press the tops to flatten slightly.
- Bake 6-8 cookies per sheet on the center rack for 10-12 minutes. When done, immediately scoot back into a perfect circle (if desired) and press some additional chocolate chips and Oreo pieces into the tops of the cookies.
- Cool the cookies on the rack for 10 minutes, then transfer to a wire rack to continue cooling.
Notes
- I prefer to use my Nightshade Free Gluten Free Flour (without potato) in gluten free cookie recipes. This recipe also works with 1:1 baking blends, such as King Arthur Measure for Measure and Bob’s Red Mill 1:1.
- I prefer a longer chill time of 24 hours for maximum flavor.
- Keep cookie dough refrigerated while baking in batches.
- Store cookies at room temperature up to 24 hours. These cookies and the cookie dough freeze well.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make these cookies?
If gluten-free cookies have ever let you down, these are the ones that win people over.
Try them, then come back and tell me — do you prefer classic Oreos or Double-Stuf?
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