These Cookies and Cream Cookies are soft and chewy chocolate chip cookies that are loaded with chocolate sandwich cookies, ensuring every single bite has two cookies in one! If that wasn’t amazing enough, they’re gluten free, nut free, eggless and easily vegan!
Can't decide between chocolate chip cookies and oreos? Then these Cookies and Cream Cookies are for you! They're soft and chewy with a little crunch from the sandwich cookies; the best of both worlds just like in our Red Velvet Oreo Cookies and our Cookie Monster Cookies! If dark chocolate is your thing, check out my Chocolate Cookies and Cream Cookies!
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside like my No Butter Chocolate Chip Cookies!
- Chocolate Chips- They are fully loaded and topped with chocolate chips like in our Eggless Chocolate Cookies!!
- Chocolate Sandwich Cookies- You can use gluten free oreos, but I use gluten free/ vegan chocolate sandwich cookies.
- 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.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture just like in our Mini Chocolate Chip Cookies.
- 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 use whatever gluten free chocolate sandwich cookies you desire. The ones I use are certified gluten free and they’re vegan.
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.
How to Make this recipe with All Purpose Flour
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use 2 tablespoons of milk.
- You still need to chill the dough due to the lack of eggs.
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 Cookies and Cream Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, 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 dark brown sugar and softened butter or vegan baking 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 of choice, 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 third at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Using a spatula, fold in ¾ cup of chocolate chips.
Step 7: Fold In the Broken Sandwich Cookies
Using a spatula, fold in ¾ cup (about 5-6 cookies) of broken chocolate sandwich cookies.
Only mix gently with the spatula until just combined. If you over mix, the batter with turn grey.
Step 8: 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.
While the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 9: Scoop the Dough
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a parchment lined baking sheet.
There should be 14 scoops.
Step 10: Add Additional Chocolate Chips
Pour the additional ½ cup of chocolate chips onto a small plate.
Press the top of the dough balls into the chocolate chips.
Step 11: Bake
Make sure to space each dough ball 3-4 inches apart. 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 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
When out of the oven, leave the cookies on the baking sheet and reshape them immediately if needed. (See the expert baking tips section for details).
Step 12: Top with Additional Sandwich Cookies
As soon as you reshape the cookies, press 3-4 sandwich cookie broken chunks into the tops of the hot cookies.
Just gently press so they stick.
Step 13: Cool
Let the cookies cool on the baking sheet for an additional 5-10 min after removing them from the oven.
If you try to take them off too soon, they will break apart.
After 10 minutes, transfer them to a cooling rack.
Expert Baking Tips
- 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.
- 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 and turn the batter a dull greyish color.
- 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. Chilling overnight is the best.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
- Let the Cookies Cool- Wait till the cookies cool a bit before eating otherwise they will have a heavy molasses flavor. Once cooled, that flavor dissipates and just creates a lovely hint versus a strong punch.
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 and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
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.
Yes. Use a small cookie scoop to make 28 cookies. They will bake at the same temperature for 11-13 minutes.
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.
Cookies and Cream Cookies
For the Cookies
- 1 ¾ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
- 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 of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk
- ¾ cup 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
- In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
- 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.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips. Fold in the 5 broken chocolate sandwich cookies. Don’t over mix or the batter will turn grey.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky.
- Pour the additional ½ cup chocolate chips onto a small plate. 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 only bake 6-8 cookies at a time. If you do that as well, pop the rest of the dough balls in the fridge.
- Bake the cookies in the middle rack of the oven for 13-15 minutes or until golden on the bottoms. Carefully use a cookie spatula to check.
- As soon as they get out of the oven, reshape the cookies with a spatula or round cookie cutter. Immediately press 3-4 chocolate sandwich cookie chunks into the tops of each warm cookie.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving the cookies to a cooling rack. If you don't do this, the cookies will fall apart. Repeat this process with the rest of the dough.