Gluten-free Cookies & Cream Cookies
Delightful gluten-free cookies that combine the classic flavors of cookies and cream, perfect for sharing with friends and family.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 cups cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Mix-ins
- 1 cup crushed gluten-free sandwich cookies
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, beat the softened butter with both sugars until creamy and light.
- Incorporate the vanilla extract and eggs into the butter mixture, mixing until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in the crushed cookies gently.
- Using a tablespoon, drop mounds of cookie dough onto the prepared baking sheet, leaving some space in between.
Baking
- Place the cookies in the oven and bake for 10-12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, weigh your ingredients for accuracy, particularly with gluten-free flours. Refrigerate the dough for 30 minutes before baking for enhanced flavor and to prevent spreading. Consider adding a streusel topping or gluten-free chocolate chips for extra texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 7g
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