Everyone in your life with love these gluten-free Oreo Crumbl cookies! They’re BIG, thick, and chewy. Just like the famous bakery version!
You might also like these gluten-free Oreo balls or gluten-free oreo pie crust.
If you love Crumbl cookies as much as we do, you NEED this recipe in your life!
These thick, chewy Oreo cookies taste just as delicious as the Crumbl version, and they’re gluten-free!
They’re a stand-out cookie that feels a little more special than your average chocolate chip cookie, and everyone is guaranteed to love them — even if they aren’t on a gluten-free diet.
For another favorite big, bakery-style cookie try these viral gluten-free peppermint sour cream cookies!
Why I love this recipe
- Thick and chewy – These BIG cookies have the thick, chewy texture that Crumbl cookies are known for. No one needs to know they’re gluten-free!
- Bakery-style look – The piped frosting and Oreo crumb sprinkle give these cookies a bakery-style look that everyone will be impressed by!
- Great for parties – I love making these cookies for birthday parties or family gatherings. Everyone loves them!
Ingredients You’ll Need
Here are a few notes on the key ingredients to make these cookies.
- Gluten-free oreos: Be sure to use gluten-free Oreos to keep this recipe gluten-free! I like to use regular Oreos, not double-stuf. Each package has 30 Oreos, so you’ll need two packages of gf oreos to get 40 cookies. Check out this article on are oreos gluten-free.
- Gluten-free flour: King Arthur Gluten-Free Measure-for-Measure Flour is my top gluten-free flour choice for this recipe. Bob’s Red Mill Gluten-Free 1:1 Baking Flour will also work.
- Butter: I like to use salted butter for more depth of flavor! Soften the butter to room temperature to make it easy to cream with the sugar.
- Cocoa powder: For best results, use a high-quality unsweetened cocoa powder, such as Ghirardelli.
How to Make Gluten-Free Oreo Crumbl Cookies
Make Oreo crumbs. In a food processor or blender, pulse the gluten-free Oreos (no need to remove the cream filling) into fine crumbs. Remove any large pieces of Oreos. Set aside ¼ of the crumbs for topping the cookies after frosting. Set aside the remaining crumbs to mix into the dough later.
Mix dry ingredients. Whisk together the dry ingredients, gluten-free flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.
Cream butter and sugar. In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar and granulated sugar until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
Add wet ingredients. Add the eggs, sour cream and vanilla extract, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
Add dry ingredients. With the mixer running on low, slowly add the dry ingredients in 3 additions, mixing well after each addition. Mix in the oreo crumbs (except the ¼ cup reserved for topping the cookies after baking).
Shape dough balls. Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan). Flatten slightly and smooth edges before baking.
Bake cookies. Bake for 11-13 minutes until edges are set but middles are still slightly soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
Make the frosting. In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Add a few tablespoons of milk or cream to thin out the frosting if needed. It should be thick and creamy, but also soft and easily spreadable.
Frost cookies. Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving. Enjoy!
Storage Instructions
Store baked cookies in the fridge in an airtight container for up to five days.
Recipe Tips
- Space out cookies. Because these are larger cookies, I only place six cookies on each half-sheet pan.
- Gently flatten baked cookies. If the cookie centers are mounded after cooling, gently press with a spatula or flat-bottomed class to an even thickness. This will make the frosting look better!
- Refrigerate cookies. These cookies taste best when freshly made or straight out of the fridge. Otherwise the frosting will not hold up as well. Store in the fridge until you’re ready to serve!
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 Each package has 30 oreos so you’ll need 2 packages
- 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 for topping (see note)
Instructions
- Preheat the oven to 350F. Line two or more half sheet pans with silicone baking mats and set aside.
- In a food processor or blender, pulse the gluten-free Oreos (no need to remove the cream filling) into fine crumbs. Remove any large pieces of Oreos. Set aside ¼ of the crumbs for topping the cookies after frosting. Set aside the remaining crumbs to mix into the dough later.
- Whisk together the dry ingredients, gluten-free flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar and granulated sugar until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, sour cream and vanilla extract, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
- With the mixer running on low, slowly add the the dry ingredients in 3 additions, mixing well after each addition. Mix in the oreo crumbs (except the ¼ cup reserved for topping the cookies after baking).
- Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan). Flatten slightly and smooth edges before baking.
- Bake for 11-13 minutes until edges are set but middles are still slightly soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
- Make the Frosting: In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Add a few tablespoons of milk or cream to thin out the frosting if needed. It should be thick and creamy, but also soft and easily spreadable.
- Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving. Enjoy!
Notes
- Space out cookies. Because these are larger cookies, I only place six cookies on each half-sheet pan.
- Gently flatten baked cookies. If the cookie centers are mounded after cooling, gently press with a spatula or flat-bottomed class to an even thickness. This will make the frosting look better!
- Refrigerate cookies. These cookies taste best when freshly made or straight out of the fridge. Otherwise the frosting will not hold up as well. Store in the fridge until you’re ready to serve!
2 questions….so I didn’t realize I bought double stuff Oreo’s and already ground them up. Does it matter that much? will it make a difference?
2nd question you say put aside a 1/4 how much does the ground up Oreo’s usually make. Like is it 4 cups and you put aside 1 cup? just curious I’m not a person that bakes off of vague direction LOL
Thanks
Hi Jen, using double stuf may create a slightly softer, thinner cookie since there will be more filling in the dough. The 40 Oreos probably make around 2 3/4 cups of crumbs, so the topping portion would be close to 2/3 cup. We hope you enjoy the cookies!
Thanks I went ahead and made them before I saw this reply because I needed to get going LOL but thank you. they actually came out really good. They were not thin at all and a good texture everyone loved them. Since one part of the recipe just says 1/4 (step 2) and another part says 1/4 cup (step 6) I removed about 1/4 of the crumbs overall so it probably balanced out with the double stuff I just had a lot of extra crumbs leftover which is no problem. Thank You
We’re happy to hear the cookies turned out well, Jen! Thank you for sharing your positive experience with us!
Made these a couple months ago, as stated the recipe, and they were great. My Friends loved them. My only real ‘complaint’ (I use the term loosely) is they are a little expensive to make because of how expensive Oreo’s are. I used one package of Oreo’s and one package of generic gluten free cookies but still kind of exspensive
These are literally heavenly, WAY better than crumbl in my opinion! Even my husband and my parents who aren’t gluten free, LOVED these.
Yay! We’re so excited to hear that everyone loved this recipe so much, Jayden! Thank you for your kind feedback!
I’ve made these and they are great. I’ve had Crumbl in the past, and made these for my daughter. These taste so much better!! My question is what substitution for cocoa would I need to use in order to use GF golden oreos? I know cocoa is dry, so would another 1/4-1/2 cup of GF flour work? Thanks for any insight.
Hi Kim, we’re so glad you and your daughter loved the recipe! Thank you for sharing your positive experience with us. We haven’t tested out a gf golden Oreo version, but that sounds delicious! Without testing it, it’s hard to say the best way to sub out the cocoa powder without impacting the taste and texture. The extra 1/4-1/2 cup of gf flour sounds like a good idea to test out. If you decide to give it a try, we’d love to hear how it goes!
Ok, so I modified this recipe using GF golden Oreos. I did look up conversions and 1/4 cup cocoa = 2 tbsp GF flour, so I substituted 6 tbsp GF flour for the cocoa. I did scrape the cream from the cookies before grinding them and decreased the sugar, since I was making the pink sugar buttercream rather than the cream cheese icing in the recipe. I also decreased the vanilla by a teaspoon, since the golden Oreos are a vanilla cookie.
So the modifications are as follows:
*scrape the cream from the cookies before grinding them
*substitute 6 tbsp GF flour in place of the cocoa powder
*decrease brown sugar to 1 1/4 cups
*decrease granulated sugar to 1/2 cup
*decrease vanilla extract to 2 tsp
Then just use your favorite buttercream recipe and color it pink.
I cooked them at the same temp and for the same amount of time. I did flatten them out a little before cooking. My family enjoyed them both with and without the pink frosting.
I hope you and others enjoy this. Thanks
Can this recipe be halved? I know the obvious answer is yes, but some recipes don’t turn out well.
Can I sub the milk, butter and sour cream to make it dairy free ? Thank you!
So good! I got 25 cookies out of the mix. Took me way longer than 52 minutes though lol. It took me close to two hours.
I am getting more than 18 cookies can I freeze the dough and bake more later? Delicious
Yes definitely! The cookie dough freezes great.
Amazing!!!!
Excellent cookies, only I got 21, and little leftover icing ♀️. Can I freeze some, and how long they can keep in the fridge?
Hi there, the cookies keep in the fridge for up to 5 days. The dough definitely freezes well, but we aren’t sure how well the baked cookies would handle being frozen then thawed. Thank you for your question!
Have you tried these with Trader Joe’s GF Joe Joes? I know the texture is different, which might make a difference in the recipe, but I think they’re cheaper, aren’t they? Just wondering if you’ve tried them and you really need to use name brand here. Thanks!
Incredible!!!
I really want to try this, but also how can I modify this recipe with the new GF golden oreos? I know to leave out the cocoa powder, but would I substitute more GF flour to replace the cocoa since it’s equally as dry? Just trying to get some ideas. Thanks.
Hi Kim, that’s an idea! Golden Oreos are great after all! You would need to leave out the cocoa powder and make up for that change with more dry ingredients of a different sort. Replacing it with gf flour makes the most sense, but we would caution to add the extra flour in slowly, rather than just pouring 3/4 cups in per the original cocoa powder measurement, that way you can monitor the consistency better and avoid dry cookies. We haven’t tried this ourselves to say for certain, but we would love to hear how it goes!