These Gluten Free Crumbl Cookie Copycats with Oreos and White Chocolate are a completely crave-worthy and simple recipe. Thanks to the release of the amazing Gluten Free Oreo Cookie, the world of baking possibilities have been blown open for those of us suffering from gluten intolerance.
Now we can all enjoy the flavors of Crumbl and oh boy, it's going to enchant your tastebuds. The lift of mint and the toasted white chocolate mixed with Oreo is truly original and a total crowd-pleaser.
Trick for Mixing Perfect Gluten Free Cookies
Beat the butter, white granulated sugar and vanilla on medium speed for 8 MINUTES. This simple step has made the biggest difference in my cookies, bar none.
The air gets whipped into the butter, along with reducing the grainy-ness of the sugar. It makes a HUGE DIFFERENCE! I learned this trick from the amazing baker, Christina Tosi from Milk Bar. Most cookie recipes mention beating until creamy, but I always set a timer now and 8 minutes has proven to be the optimal timing.
Best gluten free cookie baking supplies
- Kitchen Aid Stand Mixer - the best hands-off baking buddy ever
- All Clad Measuring Cups and Spoons - these will last you FOREVER
- Nordic Ware Cookie Sheets - I use these along with the Gold Touch baking sheet from Williams Sonoma.
- Reynolds Pre-Cut Parchment Paper - These are my go-to for quick clean-up.
- OXO Cookie Scoop - This is VITAL to getting that gooey center and crisp edge.
Trick for scooping gluten free cookies
Use a 3 tablespoon scoop. I know this doesn't sound groundbreaking. But I used to always use a 1 tablespoon scoop and make small cookies. No more!
Small cookies will only yield one texture. No one wants a cookie without a soft center. No one. I love this cookie scoop from OXO. Believe it or not, it does not increase bake time much at all. I only bake for 10-12 minutes.
This gives you a bakery-style cookie without it being massive.
I've watched them at Crumbl and they use a ⅓ cup measuring cup for their cookies. That's double a 3 tablespoon scoop. So if you want to really go for it, go ahead and scoop twice for each cookie. The bake time will need to increase until the edges are lightly browned and the center is set, or about 15 minutes.
How to make this Gluten Free Crumbl Cookie Copycat Recipe
Make the dough
First, preheat the oven to 375°F (180°C). Next, line 2 baking sheets with parchment paper or a silpat mat and then set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, add room temperature butter, granulated sugar and vanilla. Beat on medium speed for 8 minutes. Yes, 8 full minutes. Set a timer. This yields a creamier, better blended cookie, especially when using gluten free flour.
how to get room temperature ingredients — fast!
Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!
Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.
Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.
Turn mixer off, add room temperature eggs one at a time, mixing on low speed until dough is smooth. Next, add vegetable oil, beating again until smooth.
In a medium bowl, mix together flour, baking soda and salt.
Add flour mixture to butter mixture all at once. Mix the dough as little as possible, just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
Now it's time to add white chocolate chips and chopped Oreos and mix for about 3 seconds, until evenly distributed. Again, no over mixing here!
I highly recommend using a 3 tablespoon scoop rather than just a spoon. Place dough balls 3 inches apart on lined baking sheets. Bake on the center rack for 9-11 minutes, until lightly brown on the edges and still soft in the center.
Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack and allow to cool completely.
Using my few tricks, no one will know they're gluten free!
What is the best Gluten Free Flour blend?
I have tried and tested MANY gluten free flour blends. And while they all have their purpose and work ok in most recipes, nothing can beat King Arthur Measure for Measure in this Oreo White Chocolate Cookie recipe.
That's why this recipe has been developed specifically using that flour. These cookies can be made with any GF flour, but it works best with the King.
Check out this post on my honest review and comparison of 3 popular gluten free flour blends.
How to store chocolate chip cookies
The best way to store baked chocolate chip cookies is in a large zip top bag WITH a piece of bread in the bag. The cookies will breathe in the moisture from the bread and keep them fresh much longer. Mine will last sealed at room temperature for a week and taste like they were made that day!
If you dipped the cookies in chocolate, refrigerate in an airtight container to keep fresh.
How to freeze baked chocolate chip cookies
I love frozen baked chocolate chip cookies. My mom used to freeze cookies in our house so we wouldn't eat them. Turns out, we just turned into frozen cookie lovers!
To freeze cookies after they have been baked, simply place cooled cookies in a zip top bag and place the whole bag in the freezer. Gluten free flour will not hold up as well and they will get crumbly after about a week though.
Freeze Cookie Dough
I LOVE to freeze cookie dough. Simply portion the dough using a cookie scoop onto a large parchment-lined cookie sheet. Place the cookie sheet in the freezer for 30 minutes. Remove and place the dough balls into a zip top bag and freeze.
Pre-freezing the balls will keep them from sticking together. Simply remove a couple cookies and bake 13-14 minutes at 375°F and you can have warm, gooey cookies every night!
Gluten Free Oreo White Chocolate Cookies with Mint Frosting
- 1 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 tablespoons vegetable or canola oil
- 2 ¾ cups gluten free flour blend or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- 15 gluten free oreos roughly chopped
For the Frosting
- 6 tablespoons unsalted butter
- 2 cups powdered sugar
- ¼ teaspoon kosher salt
- 1-2 tablespoons milk
- ¼ teaspoon peppermint extract
- ¼ teaspoon *green food coloring *optional or a few drops of gel food coloring
- 12 gluten free oreos cut in half
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar and vanilla. Beat on medium speed for 8 minutes. Yes, 8.
- Turn mixer off, add eggs one at a time, mixing on low speed until dough is smooth. Add vegetable oil, mixing again until smooth.
- In a medium bowl, mix together flour, baking soda and salt.
- Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
- Add chocolate chips and Oreo crumbs, mix for about 3 seconds, until evenly distributed.
- Using a 3 tablespoon scoop place dough balls 2 inches apart on baking sheets. Bake on center rack for 9-11 minutes, until lightly brown on the edges and still soft in the center.
- Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack.