Gluten Free Chocolate Chip Oreo Snickerdoodles
Bakery-style cookie—soft centers, lightly crisp edges, that classic tangy snickerdoodle flavor, and buttery Oreo crunch and chocolate chips in every bite.
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
Tried this recipe?Let us know how it was!