Description

This Gluten Free Cookies and Cream Cookie Recipe delivers soft, chewy, bakery-style cookies packed with crushed gluten-free chocolate sandwich cookies and creamy white chocolate chips. They’re rich, indulgent, and so delicious that nobody will guess they’re gluten-free. Perfect for parties, holidays, or a sweet afternoon snack.

Ingredients

Scale

2 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
10 gluten-free chocolate sandwich cookies, chopped

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Instructions

Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt.
Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla extract.
Combine: Slowly add dry ingredients to wet mixture, mixing until just combined.
Fold In: Stir in white chocolate chips and chopped sandwich cookies.
Chill (Optional): Refrigerate dough for 30 minutes to reduce spreading.
Scoop & Bake: Drop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set but centers are soft.
Cool: Rest cookies on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

For best texture, use a gluten-free flour blend with xanthan gum. To make dairy-free, swap butter for plant-based margarine and use dairy-free white chocolate chips. Dough can be frozen for up to 2 months; bake straight from frozen with an extra 1–2 minutes of baking time.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg