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!
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.
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 12-13 min. 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. Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk, vegan chocolate chips and vegan chocolate sandwich cookies. All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of regular flour (210 grams) and packed ½ cup of cocoa powder (58 grams) and 2 tablespoons of milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be carful not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.