These soft and chewy gluten free oreo chocolate chip cookies are every Oreo lover’s dream come true. Loaded with chunks of gluten free oreo cookies and chocolate chips. It’s like the best of both worlds and let’s be honest, who doesn’t love a cookie loaded with more cookies? You will defintely be the star baker at any potluck or office party if you show up with a tray fo freshly baked gluten free oreo chocolate chip cookies
This small batch recipe only needs a quick chill of 30 minutes in the fridge before the dough can be baked. Serve these delicious cookies with a tall glass of milk.
If you love Oreos, make sure to check out my Gluten Free Levain Style Cookies and Cream Cookies.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Oreo Chocolate Chip Cookies with Bob’s Red Mill 1-to-1, my homemade gluten-free flour blend, and King Arthur Measure for Measure. While Bob’s Red Mill and my own blend worked perfectly in this recipe, I do not recommend King Arthur Measure for Measure. The cookies made with Measure for Measure did not spread at all and stayed very compact. I am not certain if there was a formula change in this product. (All blends mentioned do contain xanthan gum. If you use a blend without xanthan gum, please add 1 teaspoon)
Gluten Free Oreos: gluten-free oreo cookies are widely available in the US but feel free to use Kinnikinnick KinniTOOS or Glutino Chocolate Vanilla Creme Cookies. I use the double stuffed Gluten-Free Oreos in this recipe because the regular stuffed ones seem very skimpy on the filling. Regular filled Oreos work just as well. Sadly only the Original Oreo Flavor is available gluten-free.
Whole Milk Powder: This is an optional ingredient. Milk powder enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Non-Fat Milk Powder, which works just as fine, is widely available at grocery stores in the US. I buy this product online: Whole Milk Powder.
Chocolate Chips: I use dark chocolate chips (60% or darker) in this recipe. It is a nice contrast to the Oreos. You may also use high-quality white chocolate chips in this recipe or a combo of dark and white.
Butter: It’s important to use room-temperature butter in this recipe. I only bake with unsalted butter. If you use salted butter, please reduce the added kosher salt to ¼ teaspoon. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Step by Step Instructions
This delicious recipe for gluten free oreo chocolate chip cookies can be made with a stand mixer or an electric hand mixer.
Step 1: On a clean cutting board with a sharp chef’s knife chop up the oreo cookies until they are the size of peas. You can also place them into a ziplock bag and crush them with a rolling pin or use a small food processor. Make sure to leave some bigger pieces in the mix to give the cookies some texture.
Step 2: In a medium bowl combine the gluten-free multi-purpose flour, baking powder, baking soda, milk powder (if using), and kosher salt. Make sure it is well mixed.
Step 3: Add the room temperature butter, light brown sugar, and granulated white sugar to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. At a medium speed cream butter and sugar for 4-5 minutes, until light and fluffy. Make sure to scrape down the sides halfway through the creaming process.
Step 4: Add the egg and vanilla extract and mix until fully incorporated. Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.
Step 5: Add in the chopped Oreos and chocolate chips and blend them into the gluten free cookie dough for 5-10 seconds. You may also fold the chopped-up cookies and chocolate chips in with a rubber spatula if you like.
Step 6: Transfer the dough for gluten free oreo chocolate chip cookies to an airtight container and place in the fridge for at least 30 minutes before baking.
Once the gluten free oreo chocolate chip cookie dough has rested peacefully for at least 30 minutes, preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set aside.
Using a #20 (yellow) or large cookie scoop portion out the cookie dough. This recipe should give you 10-12 cookies depending on how much cookie dough you snacked on already.
Arrange 6 cookie dough balls on the parchment-lined baking tray and bake one sheet tray at a time at 350F for 13-14 minutes. Arrange the rest of the scooped cookie dough to the other cookie sheet and place it in the fridge until ready to bake.
Once the cookies are done when the edges are crispy with a golden brown color and the middle looks slightly underdone.
Remove the cookies from the oven and if you like, use a round cutter or bowl that’s slightly larger than the cookies and “scoot them” into a perfectly round shape. This is not a must but people sure are impressed with perfect round cookies.
Top the cookies with some additional chunks of gluten-free oreo cookies oreo crumbs and chocolate chips if you like.
Allow for the cookies to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely (Or just eat them while they are still warm with a glass of cold milk)
Store any leftovers you may have in an airtight container at room temperature for 3-5 days.
Storing and Freezing of Oreo Chocolate Chip Cookie
Gluten-free baked goods tend to get stale quicker than “regular” baked goods. It is important to make sure to store your baked goods correctly. Store these gluten free oreo chocolate chip cookies in an airtight container at room temperature for up to 5 days. These cookies are the best when enjoyed within 1-2 days after baking.
If you like you can freeze the fully baked (and cooled) oreo chocolate chip cookies. Freeze them on a single layer on a baking sheet and transfer them to an airtight container or ziplock bag. Freeze for up to 3 months. Thaw them at room temperature or nuke them in the microwave for 10-20 seconds until warm and gooey again.
The unbaked dough can be frozen for up to 3 months. To freeze the cookie dough, place the portioned-out dough on a parchment-lined sheet tray and place it in your freezer. Once the dough is fully frozen, transfer it to a ziplock bag or an airtight container and freeze for up to 3 months.
To bake cookies from frozen dough, bake them as directed in the recipe but increase the baking time by 2-3 minutes. You may also defrost the cookie dough in your fridge overnight.
FAQ for Gluten Free Oreo Chocolate Chip Cookies
Can this recipe be made vegan?
While this recipe can easily be made dairy free by using vegan butter, I have not tested it with vegan egg substitutions. I recommend using 3 tablespoons of aquafaba instead of the egg. Gluten free Oreo cookies are vegan so those can be used in this recipe.
Can I use “regular” flour in this recipe?
Please substitute the gluten-free multipurpose flour with 175 grams of All Purpose flour. Clearly you can use any flavor of Oreos you like (Only Original Oreos come in gluten-free)
How long can I store the cookie dough in the fridge?
This cookie dough needs to rest for at least 30 minutes before baking and can be stored in the fridge for up to 3 days. I recommend freezing the cookie dough if you like to store it for an extended period of time.
Can I leave out the oreo cookies?
If you are looking for gluten free chocolate chip cookies, I have a few recipes for you to try: Ultimate Gluten Free Chocolate Chip Cookies, Small Batch Gluten Free Chocolate Chip Cookies, Gluten Free Levain Style Chocolate Chip Cookies.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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Gluten Free Oreo Chocolate Chip Cookies
- 113 grams unsalted butter, room temperature
- 110 grams light brown sugar
- 50 grams granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 185 grams Gluten Free Multipurpose Flour
- 2 teaspoons milk powder (optional)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 100 grams of dark chocolate chips
- 60 grams gluten free oreo cookies, finely chopped
- Additional oreo cookies, crumbs and chocolate chips
Gluten Free Oreo Chocolate Chip Cookie Dough
- Using a sharp chef's knife chop up the oreo cookies until they are the size of peas. You can also place them into a ziplock bag and crush them with a rolling pin or use a small food processor. Make sure to leave some bigger pieces in the mix to give the cookies some texture.
- In the bowl of your stand mixer combine room temperature butter and both sugars, and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- In the meantime combine gluten-free flour, baking powder, baking soda, milk powder (if using), and kosher salt in a separate bowl.
- With the mixer running on low, add the egg and vanilla extract letting it fully incorporate. Pause your mixer to scrape down the sides.
- Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.
- Add in the chopped Oreos and chocolate chips and blend them into the gluten free cookie dough for 5-10 seconds. You may also fold the chopped-up cookies and chocolate chips in with a rubber spatula if you like.
- Place the dough in a Tupperware container and let the dough rest in your refrigerator for at least 30 minutes. During this process the flour hydrates and develops flavor.
- Once the gluten free oreo chocolate chip cookie dough has rested peacefully for at least 30 minutes, preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.
- Using a #20 (yellow) or large cookie scoop portion out the cookie dough.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the the remainder of the cookie dough in fridge (or freezer for future use)
- Bake the gluten free oreo chocolate chip cookies for 13-14 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.
- Top with additional crushed up oreo cookies and chocolate chips
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough if you would like.
Store any leftovers you may have in an airtight container at room temperature for 3-5 days.
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Amount Per Serving: Calories: 293
Calories are a guestimate.