Delicious chocolate cookies filled with chocolate chips and gluten free chocolate sandwich cookies make these Chocolate Cookies and Cream Cookies beyond decadent. They have a slightly crispy exterior and a soft interior; the best of both worlds. In addition, they’re gluten free, nut free, egg free and easily vegan!
Guys. Do you remember my Cookies and Cream Cookies?
These are a chocolate version of those cookies since my family is chocolate obsessed!
And OH MY GOSH…they’re soooooo good!
For the base of this cookie, I used the recipe for the Double Chocolate Brownie Bite Cookies. The combo is wonderful!
What Makes These Cookies So Delicious?
- Softened butter or vegan baking stick: Don’t use melted butter or vegan baking stick. That tends to make the cookies spread out more, especially since no egg. These cookies should be a bit puffed up so they can handle the chunks of chocolate sandwich cookies.
- Dark Brown Sugar: The dark brown sugar makes these cookies have that richness that you can only get from a molasses like flavor.
- Honey: For that deep sweetness that just takes these egg free cookies to the next level.
- Chocolate Sandwich Cookies: You can use whatever gluten free chocolate sandwich cookies you desire. The ones I use are gluten free and vegan.
- Chocolate Chips: I love using semi sweet gluten free/vegan chocolate chips. They give even more added gooey sweetness to these cookies.
Tips for Making Chocolate Cookies & Cream Cookies
- Refrigerate the dough- This is a must with egg free cookies. The dough needs to be chilled for at least 30 minutes so that it doesn’t spread all over the place when they bake.
- Freezing the dough- You can make the dough the day before and keep it in the fridge or you can make the dough and freeze it. If freezing the dough, wrap it in plastic wrap and then put it in a ziplock to ensure no ice crystals form. When you are ready to bake, you can put the frozen dough in the fridge the night before you want to bake. If you want to use the dough the same day, simply leave it out on the counter for about 20 minutes or until it is workable. There are no eggs in this dough so it’s fine for 20 minutes on the counter.
- Break the chocolate sandwich cookies by hand- I love having chunks of chocolate sandwich cookies in every bite. I broke the cookies by hand into small chunks. This helps the cookies be less sandy. If they’re chopped too fine, they make the batter have a sandy-like consistency.
- Press extra chocolate chips into the tops of the cookies prior to baking- This makes these cookies even more amazing. It ensures you get chocolate in every bite.
- Press more chocolate sandwich cookies into the tops of the cookies after they’re baked- When they come out of the oven, press an extra 3-4 chocolate sandwich cookie chunks into the tops of each cookie.
Can these be Vegan?
Absolutely! They can easily be vegan with a few substitutes:
- Use a gluten free flour that’s free from dairy- Some gluten free flours contain dairy. Make sure to read the label to make sure the flour you’re using is vegan.
- Swap out the butter with vegan baking sticks- Make sure to use vegan baking sticks instead of butter.
- Make sure the chocolate chips you use are vegan- Read the label to ensure the chocolate chips you’re using are free from dairy and gluten.
- Only use gluten free/vegan chocolate sandwich cookies- Make sure to read the labels to keep these cookies gluten free and vegan.
I love these cookies so so much! You cannot go wrong with two cookies in one! They’re delicious, gluten free, nut free, egg free and easily vegan!
These Chocolate Cookies and Cream Cookies will be a new favorite in your home!
Chocolate Cookies and Cream Cookies
- 1.5 cups gluten free flour
- ¼ cup cocoa powder I use 2 tablespoons of Dark and 2 tablespoons of Dutch
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick ½ cup unsalted room temperature butter or vegan baking stick
- ½ cup packed dark brown sugar
- ½ cup of honey
- ¾ cups allergy friendly semi sweet chocolate chips in the dough
- ¾ cup 6 chocolate sandwich cookies broken in chunks in the dough
- ½ cup allergy friendly semi sweet chocolate chips for rolling
- ¼ cup granulated sugar for rolling
- ¾ cup 6 chocolate sandwich cookies broken in chunks for cookie tops
- Whisk together the gluten free flour, cocoa powder, baking soda and salt.
- In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.
- Add in the honey and beat until fluffy.
- Reduce speed to low. Gradually add in the flour mixture and beat until well combined.
- Turn off the mixer and use a spatula to scrape down the sides of the bowl.
- Fold in ¾ cup of chocolate chips and ¾ cup broken chocolate sandwich cookies into the dough using the spatula.
- Place dough in plastic wrap and flatten into an oval.
- Refrigerate for at least 30 minutes. I’ve left it in the fridge overnight before.
- When ready to bake, preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Pour the ½ cup of chocolate chips on a plate.
- Take a piece of cookie dough and roll it into a 2 inch ball.
- Push about 5-6 extra chocolate chips into the tops of the cookies.
- Then drop the dough balls, one at a time, into granulated sugar. Roll to coat.
- Transfer to parchment-lined baking sheets (place the side with the extra chips up), spacing about 3 inches apart.
- Bake until the tops are cracking and cookies are just set, about 11 minutes.
- As soon as they get out of the oven, press 3-4 chocolate sandwich cookie chunks into the tops of each warm cookie.
- After a few minutes transfer the cookies to a cooling rack and repeat with the rest of the dough.
- Cookies can be stored in an airtight container at room temperature. Enjoy!
Recipe for the cookie was adapted from Martha Stewart's Double Chocolate Brownie Bites.