These gluten-free Oreo Crumbl cookies are big, thick, chewy, and finished with a creamy frosting and Oreo crumb topping. They have the same bakery-style feel as the popular oversized cookie, but they are made completely gluten-free.
You might also enjoy these gluten-free Oreo balls or this gluten-free Oreo pie crust.
If you love soft, bakery-style cookies, this gluten-free Oreo Crumbl cookie recipe deserves a spot in your baking rotation. The cookies bake up thick and chocolatey with crushed gluten-free Oreos mixed right into the dough. Once cooled, they are topped with a smooth cream cheese frosting and a sprinkle of extra Oreo crumbs for the classic cookies-and-cream finish.
These cookies feel special enough for birthdays, holidays, family gatherings, and dessert tables, but they are simple enough to make at home. They are also a great option when you want a gluten-free dessert that everyone can enjoy, whether or not they follow a gluten-free diet.
The texture is the best part: chewy edges, soft centers, and a rich Oreo flavor in every bite. Because the cookies are large, they look impressive with very little effort, especially when the frosting is piped in a spiral on top.
For another big, bakery-style cookie, try these gluten-free peppermint sour cream cookies.
Why I Love This Recipe
- Thick and chewy: These oversized cookies have the soft, dense texture people love in bakery-style cookies, and no one has to know they are gluten-free.
- Full of Oreo flavor: Crushed gluten-free Oreos are blended into the cookie dough and sprinkled on top for a true cookies-and-cream dessert.
- Beautiful presentation: The creamy frosting and cookie crumb topping make these cookies look polished and bakery-worthy.
- Perfect for sharing: They are great for parties, birthdays, potlucks, or anytime you want a memorable gluten-free dessert.
Ingredients You’ll Need
Here are a few helpful notes about the key ingredients for making gluten-free Oreo Crumbl cookies at home.
- Gluten-free Oreos: Use gluten-free Oreos to keep the cookies safe for a gluten-free diet. Regular gluten-free Oreos work well here; double-stuffed cookies are not needed. Each package contains 30 cookies, so you will need two packages to get 40 cookies for the recipe. You can also read more about whether Oreos are gluten-free.
- Gluten-free flour: Use a gluten-free measure-for-measure flour blend designed for baking. A 1:1 gluten-free baking flour also works well in this recipe.
- Butter: Salted butter adds flavor to both the cookie dough and frosting. Make sure it is softened to room temperature so it creams smoothly with the sugars.
- Cocoa powder: Unsweetened cocoa powder gives the cookies a deeper chocolate flavor and pairs perfectly with the Oreo crumbs.
- Cream cheese: Softened cream cheese makes the frosting rich, tangy, and smooth enough to spread or pipe over the cooled cookies.
How to Make Gluten-Free Oreo Crumbl Cookies
Make the Oreo crumbs. Add the gluten-free Oreos to a food processor or blender and pulse until they become fine crumbs. There is no need to remove the cream filling. Remove any large pieces, then reserve ¼ cup of crumbs for sprinkling over the frosted cookies. Set the remaining crumbs aside for the cookie dough.
Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set the bowl aside while you prepare the wet ingredients.
Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is creamy and well combined, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.
Add the wet ingredients. Mix in the eggs, sour cream, and vanilla extract until the dough is smooth and evenly combined. Scrape the bowl again to make sure everything is fully incorporated.
Combine the dough. With the mixer on low speed, add the dry ingredients in three additions, mixing after each addition. Stir in the Oreo crumbs, keeping the reserved ¼ cup aside for topping after the cookies are frosted.
Shape the cookie dough. Scoop ¼ cup portions of dough and roll them into balls. Place them several inches apart on prepared baking sheets. Because these are large cookies, place only six cookies on each half-sheet pan. Gently flatten each dough ball and smooth the edges before baking.
Bake the cookies. Bake the cookies until the edges are set and the centers are still slightly soft. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If the centers are mounded after baking, gently press them with a spatula or the bottom of a flat glass to create an even surface for frosting.
Make the frosting. In a large bowl, beat the softened butter and cream cheese until very smooth, about 1 to 2 minutes. Add the vanilla extract and mix again. Gradually add the powdered sugar on low speed until fully incorporated. If the frosting is too thick, add a few tablespoons of milk or cream until it is creamy, spreadable, and soft enough to pipe.
Frost the cookies. Once the cookies are completely cool, spread the frosting over each cookie with an offset spatula, or pipe it in a spiral using a piping bag fitted with a round open tip. Sprinkle the reserved Oreo crumbs over the top. Refrigerate the frosted cookies until ready to serve.
You may also like these gluten-free Hostess cupcakes.
Storage Instructions
Store baked and frosted cookies in an airtight container in the refrigerator for up to five days. The frosting holds its shape best when chilled, and the cookies taste especially good straight from the fridge.
Recipe Tips
- Space the cookies well. These cookies spread as they bake, so leave several inches between each dough ball. Six cookies per half-sheet pan is a good amount.
- Flatten gently if needed. If the centers puff up, press them gently after baking to create a smooth top. This makes the frosting easier to apply and gives the cookies a cleaner look.
- Cool completely before frosting. Warm cookies will melt the cream cheese frosting, so make sure they are fully cooled before decorating.
- Keep them chilled. Because the frosting is made with cream cheese, refrigerate the cookies until you are ready to serve them.
More Recipes with Gluten-Free Oreos
- Gluten-Free Oreo Cheesecake
- Oreo Popcorn
- Gluten-Free Peppermint Oreo Pie
- Oreo Rice Krispie Treats
- Homemade Gluten-Free Oreos
- Gluten-Free Peanut Butter Pie
- Gluten-Free Ice Cream Cake
Gluten-Free Oreo Crumbl Cookies
Ingredients
For the Cookies:
- 40 gluten-free Oreo cookies two packages are needed
- 3 ⅓ cups (500g) gluten-free measure-for-measure flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (340g) salted butter, softened to room temperature
- 1 ½ cups (318g) lightly packed light or dark brown sugar
- ¾ cup (159g) granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
For the Frosting:
- 8 tablespoons (113g) salted butter, softened to room temperature
- 16 ounces (452g) cream cheese, softened to room temperature
- 2 teaspoons vanilla extract
- 6 cups (720g) powdered sugar
- 2-3 tablespoons milk or cream
- Oreo cookie crumbs reserved for topping
Instructions
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Preheat the oven to 350F. Line two or more half-sheet pans with silicone baking mats or parchment paper and set aside.
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Pulse the gluten-free Oreos in a food processor or blender until fine crumbs form. Do not remove the cream filling. Reserve ¼ cup of crumbs for topping the frosted cookies, and set the remaining crumbs aside for the dough.
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In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
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In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until creamy and well combined, about 1 to 2 minutes. Scrape down the bowl as needed.
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Add the eggs, sour cream, and vanilla extract. Mix until smooth and fully combined.
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With the mixer on low, add the dry ingredients in three additions, mixing after each one. Stir in the Oreo crumbs, except for the ¼ cup reserved for topping.
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Scoop ¼ cup portions of dough and roll them into balls. Place them several inches apart on the prepared baking sheets. Flatten slightly and smooth the edges before baking.
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Bake for 11 to 13 minutes, until the edges are set and the centers are still slightly soft. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. If needed, gently flatten the centers with a spatula or flat-bottomed glass.
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To make the frosting, beat the butter and cream cheese until very smooth. Add the vanilla extract, then gradually mix in the powdered sugar on low speed. Add milk or cream as needed until the frosting is thick, creamy, and easy to spread.
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Frost the cooled cookies with an offset spatula, or pipe the frosting in spirals using a piping bag fitted with a round open tip. Sprinkle with the reserved Oreo crumbs and refrigerate until serving.
Notes
- For best results, use room-temperature butter and cream cheese so the dough and frosting mix smoothly.
- Do not overbake. The cookies should look set around the edges but still soft in the center when they come out of the oven.
- Store chilled. Keep frosted cookies in an airtight container in the refrigerator for up to five days.
Nutrition
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Carbohydrates: 106g
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Protein: 7g
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Fat: 34g
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Sugar: 77g