Gluten Free Cookies and Cream Cookie Recipe

Have you ever wondered if you could enjoy soft, chewy, bakery-style cookies without a single trace of gluten—and still have them taste so good that nobody can tell the difference? Many people believe gluten-free baking means sacrificing flavor or texture, but this recipe proves otherwise. In fact, you’ll discover how to make cookies so rich, sweet, and perfectly indulgent that they might just become your new go-to dessert, whether or not you avoid gluten.

Overview

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This Gluten Free Cookies and Cream Cookie Recipe is a crowd-pleaser that’s quick to make, even on a busy day. You’ll love how the dough comes together in minutes, with no fancy equipment needed—just a bowl, a spoon, and your favorite gluten-free flour blend. The result? Buttery cookies studded with chunks of chocolate sandwich cookies and creamy white chocolate chips, creating a nostalgic flavor that’s both comforting and exciting.

Time Required:

• Prep: 15 minutes
• Chill: 30 minutes (optional but recommended)
• Bake: 10–12 minutes
• Total: About 1 hour

Difficulty Level: Easy – great for beginners or anyone short on time.

Essential Ingredients

Here’s what you’ll need to make these cookies. I’ll also share substitutions so you can tailor them to your taste or dietary needs.

• Gluten-free all-purpose flour – Choose a blend with xanthan gum for best results. If your blend doesn’t have it, add ½ teaspoon per cup of flour.
  Substitution: Almond flour for a slightly denser, nutty cookie.
• Baking soda – Helps the cookies rise and stay soft.
• Salt – Balances sweetness and enhances flavor.
• Unsalted butter, softened – Gives the cookies a rich, buttery base.
  Substitution: Use dairy-free margarine or coconut oil for a dairy-free version.
• Granulated sugar – Adds sweetness and a slight crisp edge.
• Brown sugar – Brings moisture and a deeper, caramel-like flavor.
• Eggs – Bind the ingredients together.
  Substitution: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for an egg-free version.
• Vanilla extract – A flavor essential.
• White chocolate chips – Add creamy pockets of sweetness.
  Substitution: Milk or dark chocolate chips.
• Gluten-free chocolate sandwich cookies – These are the “cookies” in your cookies-and-cream theme.
  Variation: Try mint-flavored or peanut butter-filled gluten-free sandwich cookies for a twist.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
5. Combine wet and dry: Gradually add the flour mixture to the wet mixture, stirring just until combined. Overmixing can make the cookies tough.
6. Fold in the mix-ins: Gently fold in white chocolate chips and chopped gluten-free sandwich cookies until evenly distributed.
7. Optional chill time: Chill the dough in the fridge for 30 minutes to make it easier to scoop and to help prevent spreading during baking.
8. Scoop and shape: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Place in the oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.
10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tip: For a bakery-style look, press a few extra cookie chunks or white chocolate chips into the tops of the cookies immediately after baking.

Assembly and Presentation

Once baked, arrange your cookies on a plate or cake stand for serving. They pair beautifully with a cold glass of milk or a cup of coffee. For a party, you can stack them in a jar tied with ribbon, or even sandwich ice cream between two cookies for an extra-indulgent treat.

If you want to get creative, drizzle them with melted chocolate and sprinkle extra crushed cookies on top for an eye-catching dessert display.

Storage and Make-Ahead Tips

• Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
• Freezer (Baked Cookies): Freeze in a single layer, then transfer to a freezer bag. They’ll stay fresh for up to 2 months.
• Freezer (Cookie Dough): Scoop the dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.
• Reheating: To refresh a cookie, warm it in the microwave for 10–15 seconds.

Recipe Variations

Here are a few ways to put your own spin on this recipe:

• Mint Twist: Use mint chocolate sandwich cookies and add ½ teaspoon peppermint extract.
• Double Chocolate: Swap white chocolate chips for dark chocolate and add 2 tablespoons cocoa powder to the flour mix.
• Nut Lover’s Version: Stir in chopped pecans, walnuts, or almonds for crunch.
• Healthier Touch: Replace half the butter with unsweetened applesauce and reduce sugar slightly.

Conclusion

Baking gluten-free doesn’t mean giving up on taste, texture, or that nostalgic cookies-and-cream flavor we all love. With this Gluten Free Cookies and Cream Cookie Recipe, you’ll get soft, chewy, flavor-packed cookies that work for both gluten-free eaters and cookie lovers in general. The best part? They’re easy to make, endlessly adaptable, and just plain fun to share. So gather your ingredients, preheat that oven, and let the delicious aroma fill your kitchen—you might even forget these are gluten-free.

FAQs

1. Can I make these cookies dairy-free as well as gluten-free?
Yes. Use a dairy-free butter substitute and dairy-free white chocolate chips.

2. My cookies turned out flat. What happened?
This usually happens if the butter is too soft or melted before baking. Chilling the dough for at least 30 minutes can help.

3. Are gluten-free cookies healthier?
Gluten-free doesn’t automatically mean healthier—it just means they’re made without gluten. However, you can adjust sugar or fat content to make them lighter.

4. Can I make the dough ahead of time?
Yes. Store covered dough in the fridge for up to 48 hours, or freeze it for up to 2 months.

5. Can I use store-bought gluten-free cookies instead of making my own mix-ins?
Absolutely. Choose your favorite gluten-free sandwich cookies and chop them into chunks before folding into the dough.