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!
For more eggless chocolate chip cookie recipes, try my super popular Small Batch Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Red Velvet Chocolate Chip Cookies.
Reasons to Love these Cookies and Cream 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.
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 free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- 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 dairy-free milk of your choosing.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up the next day.
- Chocolate Sandwich Cookies: You can use whatever gluten free chocolate sandwich cookies you desire. I use these certified gluten free and vegan ones.
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.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 28 cookies.
This recipe has not been tested with some of 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 chocolate chips Oreos cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk to combine the gluten free flour, baking soda and salt.
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 Butter and Sugar
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, milk, molasses and vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients and Fold in the Chocolate Chips and Broken Sandwich Cookies
Beat in the gluten free flour mixture a third at a time until just combined and then use a spatula to scrape down the sides and combine.
Using a spatula, fold in ¾ cup of chocolate chips and 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. Chill for 2.5 hours in the fridge.
Step 6: Scoop the Dough and Add Additional Chocolate Chips
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.
Pour the additional ½ cup of chocolate chips onto a small plate.
Then press the top of the dough balls into the chocolate chips.
Step 7: Bake, Top with Additional Sandwich Cookies and Cool
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Then press 3-4 sandwich cookie broken chunks into the tops of the hot cookies and let the cool on the baking sheet for an additional 5-10 min before transferring to a cooling rack.
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 make sure to use packed cups or please read the gram amount.
- 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. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast. If the cookies spread out a bit that's ok! Use the spatula to push them back into 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.
Recipe FAQs
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.
Storing: 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.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-19 minutes instead of 13-15.
More Cookie Recipes You'll Love
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📖 Recipe
Cookies and Cream Cookies
Ingredients
For the Cookies
- 1 ¾ cups multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)
- 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
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 teaspoon baking soda and the ½ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 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 or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups 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 1 teaspoon pure vanilla extract, 1 tablespoon molasses and ¼ cup milk. The mixture might look slightly chunky and that’s normal.
- 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.
- When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 2.5 hrs, using a large cookie scoop, make 14 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. 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.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- As soon as they get out of the oven, reshape the cookies with a spatula by pushing them back into a circle shape. 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.
Katie says
I made these cookies tonight and holy moly, these were amazing! I just started my Gluten & lactose free journey, and as a mom of 4, it was already so hard to accommodate everyone in our family for meals because my kids are so picky, so I was really worried about finding anything that would work with my new found intolerances that my family actually liked. My daughter was so excited to help me make these and I was so worried she would be heart broken when she tried them and didn’t like them, but to my surprise, the WHOLE family loved them! I was shocked! Everyone asked for 2nds & to hid the rest before I went to bed so they didn’t sneak out an eat them all while I’m in bed! Before bed, my sons even said he wants to take one for snack time at school tomorrow! So thankful for amazing recipes like this, that save me from having to make two different recipes for everything!
Lee says
Oh my gosh thank you so much!!! SO thrilled!
Ginny says
With two cookies in one, these are a delicious, decadent treat!
Mireya says
These came out amazing! Instead of using molasses, I added 1 egg for moisture. I also used regular flour (although I’d like to try with gf flour next time) Cant wait to make again!
Lee says
So glad they worked out with AP flour and an egg! Thank you!
Lilli says
I made these cookies the other day and friends and family loved them! They were so good and I will definitely be making them again!
Lee says
Thank you so much! So glad!
Lins says
Can I use eggs instead of cornstarch and water? I’d prefer to
Lee says
Hi Lins! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs so I am truly not sure what adding one in would do. If you wanted to try, I would use packed cups of flour, no cornstarch water, one egg, no molasses and only 2 tablespoons of milk. I hope it works out!! Sorry I can't be of more help!
Lins says
Thank you, that’s helpful! I’ll give it a try and let you know!
Stacia says
What purpose does the molasses serve? Any substitutes you could offer?
Lee says
It is just to add moisture to the cookies so they stay softer longer. You could leave it out or you could try to replace it with honey or maple syrup. Hope this helps!
Rita says
Can please give the recipe in grams
Lee says
Hi Rita! I just changed recipe card companies and I have to update all the recipes by hand and didn't get to this one yet but now I did! Thanks for your patience. There should be a "metric" button on the recipe card now. Just click that! xox
Stacey P says
I made these delicious cookies for my family and friends today and it was a hit! Everyone loved them and I could honestly say these are the best egg and gluten free cookies I’ve tried! I will be making these again soon 🙂
Lee says
Thank you so much!
Natasha Kreuser says
Can I use regular flour?
Lee says
I cannot test this recipe due to celiac disease but these are the changes I would make: Use 1 3/4 cups packed AP Flour (294 grams) and use 2 tablespoons milk. Hope this helps!