Gluten Free Cookies and Cream Cupcakes

These easy and delicious gluten free cookies and cream cupcakes are what dreams are made off. Soft, moist, with all the flavor of an oreo cookie, but gluten free! Plus, these babies are topped with cookies and cream icing that is addictive!

This post is sponsored by Goodie Girl Cookies, all opinions are my own.

Behind the Cupcakes

A few weeks ago, my toddler was in swim lessons. As much as this child loves the water, she was less than thrilled about going under the water. So like the good mother I am, I resorted to bribery.

She loves cupcakes (actually she loves icing, but still), and she had been wanting one, so I promised I would take her to get a cupcake if she did swimming. While there I picked up an Oreo Cupcake for my hubby. He likes chocolate, so I thought he might like it. As soon as he tasted it he told me I had to make a gluten free version. I didn’t get to taste the original, but he swears these taste just like the ones from the fancy cupcake shop!

Gluten Free Cookies and Cream Cupcakes

In case you aren’t already aware, Goodie Girl makes an amazing Chocolate Creme cookie, that tastes exactly like what I remember an Oreo tasting like. Aside from being perfect to dunk in milk, this means that anything that a traditional Oreo is used for, their cookies are perfect for.

I’ve made quite a few delicious recipes with them- Chocolate Creme Cookie Truffles, Cookies and Cream Ice Cream, Chocolate Creme Cookie Pops, all really good, but my favorite so far is the gluten free cookies and cream cupcakes.

Goodie Girl Chocolate Creme Cookies are available for order on their website and on Amazon in both boxes and snack packs!

The taste of these delicious bites is out of this world. Best of all, they are easy to make!

Recipe Notes

I made these cupcakes from scratch, but you don’t need any fancy ingredients. The most important is a high quality gluten free flour. I like to use GF Jules, but Bob’s Red Mill 1 to 1 will work, or any that already has the xanthan gum added.

The amount of flour is reduced because you are replacing a good portion of it with Chocolate Creme Cookie Crumbs. This also means there is not as much sugar as most recipes, the cookies already have sugar in them.

For the icing, I used a typical butter cream. You can choose to use all butter, half butter and half shortening, or all shortening. I tend to steer away from all butter because if you are planning to leave these out for any length of time, butter softens quickly. I like to go with half and half, but it’s a personal choice! You could also top these with a white icing and sprinkle with cookie crumbs if you like.

I used one box of cookies for both the icing and the cupcakes. The boxes are about 10 ounces and make about 2 cups of crumbs.

These gluten free cookies and cream cupcakes are my new favorite. I’m sure you will love them just as much. If you try them, be sure to tag me so I can show off you gluten free cupcake masterpiece!

Happy Gluten Free Eating!

Print Recipe

4.20 from 5 votes

Gluten Free Cookies and Cream Cupcakes

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Servings: 12

Ingredients

Gluten Free Cookies and Cream Cupcakes

• 1/2 cup butter softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup gluten free flour
• 3/4 cup Chocolate Creme Cookie Crumbs run cookies through food processor for fine crumbs
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup milk

Gluten Free Cookies and Cream Icing

• 1/2 cup butter softened
• 1/2 cup shortening
• 2 cups powdered sugar
• 1 cup Chocolate Creme Cookie Crumbs run cookies through food processor for fine crumbs
• 1 teaspoon vanilla
• 4 Tablespoons milk

Instructions

Gluten Free Cookies and Cream Cupcakes

• Preheat oven to 350 degrees.
• Cream together softened butter and sugar.
• Add eggs and vanilla, beat until well combined.
• Mix together dry ingredients in a bowl.
• Add to butter, sugar, egg mixture and beat well.
• Add 1/2 cup milk and beat till combined.
• Divide between 12 greased or lined cupcake cups.
• Bake for 18-20 minutes or until a tooth pick comes out clean.
• Allow to cool completely before icing.

Gluten Free Cookies and Cream Icing

• Beat together butter and shortening until fluffy.
• Add powder sugar and vanilla, beat well.
• Add milk and beat well.
• Add cookie crumbs and beat well.
• If icing is to thick, add more milk, 1 teaspoon at a time until it reaches desired consistency.

Notes

I used a 10 ounce box of cookies for this recipe. Run cookies through food processor until you have fine crumbs.

Nutrition

Serving: 12g