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.
Servings: 16
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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
Serving: 1cookie | Calories: 246kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 40mg | Fiber: 2g | Sugar: 23g | Vitamin A: 177IU | Calcium: 30mg | Iron: 1mg
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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