Traditional snickerdoodles, look out! These Gluten-Free Oreo Crunch Snickerdoodles have a chewy center with lightly crispy edges, a signature buttery tangy flavor, and crunchy Oreo pieces. They’re the kind of cookie you want to eat warm straight out of the oven!

I love these gluten-free Snickerdoodles because they combine two of my favorite childhood treats! This gluten-free Snickerdoodle recipe differs from classic sugar cookies because they use cream of tartar, giving them that signature tangy Snickerdoodle flavor.

My sister can’t have gluten, so I like to challenge myself to turn my cookie recipes into gluten-free recipes. These gluten-free Snickerdoodle cookies took a few tries, but I finally got them right!

Ingredients

Oreo crunch
8 gluten-free Oreo sandwich cookies with the cream removed.
2 tbsp melted unsalted butter
Cookies
1 ½ cups granulated sugar
1 cup unsalted butter softened – leave on the counter until softened enough to make a dent in the butter
2 large eggs at room temperature – this allows them to combine better with the other ingredients
2 ¾ cups gluten-free flour – I use Bob Red Mill 1:1
NOTE: almond flour won’t work in the recipe
2 teaspoons cream of tartar – this gives the cookies their signature tangy flavor and chewy texture
1 teaspoon baking soda
1 tsp cornstarch
¼ teaspoon salt
Ingredient Notes:
Optional cinnamon sugar mixture- 1 tsp cinnamon and 2 tbsp sugar

Instructions for These Gluten-Free Oreo Crunch Snickerdoodles

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. Remove from the pan and place in a small bow.l
Cookies
In a large bowl, whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
In the bowl of a stand mixer, beat sugar and butter until creamy (3-4 minutes)
Add the eggs and mix well.
Stir in the dry ingredients into the wet ingredients until a dough starts to form – don’t overmix
Slowly add the Oreo pieces to the cookie dough with the low mixer until just combined.
Refrigerate the cookie dough for one hour. This will help prevent the cookies from going flat and allow the flavors to set in.
Using a large cookie scoop, place the cookie dough balls onto a greased baking sheet or line it with parchment paper.
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, as they will continue baking on the pan, and then transfer to a cooling rack.

FAQs

Why is the cream of tartar important in snickerdoodles?

It gives their signature soft and fluffy texture and tangy flavor. Without cream of tartar, snickerdoodles would not have their distinctive texture and flavor and would taste more like a basic sugar cookie instead.

When are my Gluten-Free Oreo Crunch Snickerdoodle cookies done?

You want to make sure they don’t overbake or they’ll lose the soft, chewy texture. Here are some signs to look for:

Color—The bottoms should be light golden brown. The tops will remain fairly light, so don’t wait for them to brown.

Edges and Center – The edges of the snickerdoodles should look set, but the centers should still be soft and puffy.

Baking Time – It’s better to take them out before they look done vs. being overbaked

More Gluten-free desserts

Gluten-free banana crumb cookies

Gluten-free big & chewy sugar cookies