These Chocolate Cookies and Cream Cookies are gluten free chocolate cookies loaded with chocolate chips and gluten free chocolate sandwich cookies. These dark, decadent beauties are soft and chewy with a little crisp from the "oreos." If that wasn't enough, they’re also nut free, egg free and can easily be made vegan!
Chocolate, chocolate, chocolate! These Chocolate Cookies and Cream Cookies have chocolate in 3 ways! Chocolate cookie base, chocolate chips and chocolate sandwich cookies! They're a must try for any chocolate lover out there! My family is chocolate obsessed and they cannot get enough! If you love oreos but prefer a non double chocolate oreo chocolate chip cookie, try my Cookies and Cream Cookies!
For more chocolate cookies, check out my Double Chocolate Sandwich Cookies, Chocolate Blossom Cookies, Chocolate Thumbprint Cookies, and my Eggless Chocolate Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)
- Crisp Exterior yet Soft Interior- These cookies are the most perfect texture. Crispy thanks to the extra chocolate sandwich cookie chunks and soft and chewy as well!
- Triple The Chocolate- These cookies have a chocolate cookie base, chocolate chips and chocolate sandwich cookies!
- Dark Chocolate- These cookies are super dark thanks to using two different types of cocoa powders!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
- Cocoa Powders- I love using two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark alone as the cookies will be too dry and bitter.
- Butter/Vegan Baking Stick- Only use room temperature. If you use melted or softened, the cookies will spread too much while baking. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- Using dark brown sugar gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up as soon as they’re cool.
- Chocolate Sandwich Cookies- You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Chocolate Chips- Use whatever type you desire. Semi sweet, dark, milk, etc!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. I really love to use this brand of allergy friendly chocolate chips.
- Only use vegan/gluten free chocolate sandwich cookies.
Make this recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Make sure to also use a packed ½ cup of cocoa powder (58 grams).
- Only use 2 tablespoons of milk.
- You still need to chill the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Make sure to keep dough in the fridge in-between baking the batches.
- You can break your chocolate sandwich cookie chunks smaller or use less chunks on the cookie tops.
- Bake the cookies at the same temperature but for 12-13 minutes. Reshape as needed. Should make 28 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cookies and Cream Cookies
Here are the step by step instructions to make these chocolate cookies with "oreos"!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, cocoa powder, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter or vegan baking stick and the dark brown sugar together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, the milk, the molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
Beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
Step 6: Fold in the Chocolate Chips and Broken Sandwich Cookies
Using a spatula, fold in ¾ cup of chocolate chips and the 5 broken chocolate sandwich cookies. Mix gently with the spatula until just combined.
Step 7: Chill the Dough and Preheat the Oven
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 8: Scoop the Dough and add Additional Chocolate Chips
Take the dough out of the fridge and use an ice cream scoop or a large cookie scoop (mine is 2 oz) to scoop the batter into 14 scoops.
The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.
Pour the additional ½ cup of chocolate chips into a small bowl. Press the top of the dough balls into the chocolate chips.
Step 9: Bake
Make sure to space each dough ball 3-4 inches apart on the baking sheet. I usually only bake 8 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 14-15 minutes.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them back into a circle shape.
Step 10: Top with Additional Sandwich Cookies and Cool
As soon as you reshape the cookies, press 3-4 broken sandwich cookie chunks into the tops of the hot cookies.
Just gently press so they stick. Let the cookies cool on the baking sheet for an additional 5-10 minutes before transferring to a cooling rack. If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
Repeat this process with the rest of the dough.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or read the gram amount (210 grams).
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess. As I mentioned earlier, if you're using vegan butter, only use vegan baking sticks (not vegan butter in a tub) and make sure it's on the cold side versus room temperature.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookies will not be as dark as mine. Do not use dark alone; it will make your cookies too dry, chalky and bitter.
- Break Sandwich Cookies By Hand- Use your hands to break each chocolate sandwich cookie into 3-4 chunks. If you try to use a knife to chop the cookies, they will become too sandy.
- Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin while in the oven.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQS
Yes. You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic, pop it in a ziplock and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Yes! Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay fresh for several days!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Cookies And Cream Recipes You'll Love
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📖 Recipe
Chocolate Cookies and Cream Cookies
Ingredients
For the Cookies
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ¼ cup milk
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- ¾ cups chocolate chips
- 5 gluten free chocolate sandwich cookies , broken up
For the Tops of the Cookies
- ½ cup chocolate chips
- 9 gluten free chocolate sandwich cookies , broken up
Instructions
- In a medium bowl, combine the 1 ¼ cups multipurpose gluten free flour, the ½ cup cocoa powder, the 1 teaspoon baking soda and the ½ teaspoon kosher salt. Whisk to combine.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups dark brown sugar together until soft and creamy. About 2 minutes.
- With the mixer on low speed, beat in the cornstarch water, the ¼ cup milk, the 1 tablespoon unsulphured molasses and the 1 teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine again.
- Using a spatula, fold in ¾ cup of chocolate chips and the 5 broken sandwich cookies. Mix gently with the spatula until just combined.
- Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place while in the oven.When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper
- Take the dough out of the fridge and use an ice cream scoop or a large cookie scoop (I use a 2 oz scoop) to scoop the batter into 14 scoops.Note: The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.
- Pour the additional ½ cup of chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips.
- Make sure to space each dough ball 3-4 inches apart on the baking sheet. I usually only bake 8 at a time. If you do that as well, pop the rest of the dough balls in the fridge.Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 14-15 minutes. Immediately reshape the cookies when they come out of the oven by using a spatula to push them back into a circle shape.
- As soon as you reshape the cookies, press 3-4 broken sandwich cookie chunks into the tops of the hot cookies.Just gently press so they stick. Let the cookies cool on the baking sheet for an additional 5-10 minutes before transferring to a cooling rack. If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.Repeat this process with the rest of the dough.
Anne Marie
I am gluten and Lactose Free as well as can't have chocolate. I couldn't find white gluten free sandwich cookies in the nearest town, so I substituted graham crackers and marshmallows. Also I used Carob powder and carob chips in place of chocolate. OMG! These are so good! The ladies at church are going to love them!
John
Easy to make and so delicious! What a great Chocolate Cookies & Cream Cookie dessert!
Lee
SO glad you like it!