These Oreo Chocolate Chip Snickerdoodles are everything you want in a bakery-style cookie—soft centers, lightly crisp edges, that classic tangy snickerdoodle flavor, and buttery Oreo crunch in every bite.
Honestly… these are the cookies you sneak straight off the pan while they’re still warm.
If you love snickerdoodles but want something a little extra, this version folds in crunchy Oreo pieces and melty chocolate chips for a cookie that feels nostalgic but way more fun.
Why You’ll Love TheseGluten Free Snickerdoodles
- Soft, chewy centers with slightly crisp edges
- Classic snickerdoodle tang from cream of tartar
- Loaded with gluten-free Oreo cookie pieces + chocolate chips
- Made with Bob’s Red Mill 1:1 gluten-free flour
- Easy to make, no complicated steps
- Perfect warm, bakery-style texture
Recipe Key Ingredients
- Gluten-free flour (1:1 blend) – Gives structure without dryness
- Cream of tartar – The key to that signature tangy snickerdoodle flavor
- Gluten-free Oreos – Adds crunch and a cookies-and-cream twist
- Chocolate chips – Melty, rich contrast to the tangy dough
- Butter + sugar – Creates that soft, chewy texture
Ingredients
Oreo Crunch
- 8 gluten-free Oreo sandwich cookies (cream removed)
- 2 tbsp melted unsalted butter
Cookie Dough
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 ¾ cups gluten-free flour (Bob’s Red Mill 1:1 recommended)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¾ cup chocolate chips
Optional
- Cinnamon sugar (1 tsp cinnamon + 2 tbsp sugar)
How to Make Gluten Free Oreo Chocolate Chip Snickerdoodles
1. Make the Oreo Crunch
Break Oreos into small chunks and toss with melted butter.
Bake at 400°F for 6–8 minutes until set (they’ll crisp as they cool). Set aside.
2. Mix Dry Ingredients
Whisk together:
- Gluten-free flour
- Cream of tartar
- Baking soda
- Cornstarch
- Salt
3. Cream Butter & Sugar
Beat butter and sugar for 3–4 minutes until light and fluffy.
4. Add Eggs
Mix in eggs until fully combined.
5. Combine Dough
Add dry ingredients to wet ingredients. Mix until just combined (don’t overmix).
6. Fold in Mix-Ins
Gently mix in:
- Oreo crunch
- Chocolate chips
7. Chill Dough
Refrigerate for 1 hour (this keeps cookies thick and chewy).
8. Bake
Scoop dough onto lined baking sheet.
Bake at 350°F for 12 minutes.
Centers should look slightly underdone—that’s the secret to soft cookies.
How to Know When Snickerdoodles Are Done
- Edges: Set and lightly golden
- Centers: Soft and slightly puffy
- Bottoms: Light golden brown
Pull them out early—they’ll continue baking on the pan.
FAQs
Why is cream of tartar important in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tangy flavor and soft, chewy texture. Without it, they’ll taste more like standard sugar cookies.
Can I use almond flour?
No—almond flour will not work in this recipe. Stick with a 1:1 gluten-free flour blend.
Why chill the dough?
Chilling helps:
- Prevent spreading
- Deepen flavor
- Create thicker, bakery-style cookies
Pro Tips for the Best Gluten Free Cookies
Let cookies cool on the pan before moving
Use room temperature eggs for better mixing
Don’t skip the chill time
Slightly underbake for that soft center
More Gluten-free desserts
Gluten-free banana crumb cookies
Gluten-free big & chewy sugar cookies
Gluten Free Chocolate Chip Oreo Snickerdoodles
Ingredients
- Oreo crunch
- 8 gluten-free Oreo sandwich cookies with the cream removed.
- 2 tbsp melted unsalted butter
- Cookies
- 1 ½ cups white sugar
- 1 cup unsalted butter softened
- 2 ¾ cups gluten-free flour NOTE : almond flour won't work in the recipe
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tsp cornstarch
- ¼ teaspoon salt
- 2 eggs
- ¾ cup chocolate chips
Instructions
- Oreo crunch
- Using your hands, break the Oreo cookies into small pieces and mix with the melted butter until evenly coated
- Place on a cookie sheet and bake in the oven at 400 for about 6-8 minutes. They will still feel soft but harden up as they cool. Don’t overcook.
- Cookies
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt in a separate bowl
- In the stand of an electric mixer, beat sugar, and butter until creamy (3-4 minutes)
- Add the eggs and mix well
- Stir in the flour mixture until a dough starts to form – don’t overmix
- With the mixer on low, slowly add the oreo pieces to the cookie dough until just combined.
- Refrigerate the cookie dough for one hour – this will help keep the cookies from going flat and also allow the flavors to set in.
- Take the cookie dough roll it into 2-3 inch balls, and place on a greased baking sheet
- Bake at 350 degrees for 12 minutes or until center is just set. They should still feel a bit undercooked in the center. Allow to cool for 15 minutes, and they will continue baking on the pan
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