Gluten-Free Oreo Crumbl Cookies

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.

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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!

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.