Does it get any better than a cookie inside a cookie? Only if both cookies happen to be gluten free! Not only do we have gluten free Oreo chunks, but white chocolate chips and chocolate pudding mix (which makes amazingly soft cookies) to create these delectable Triple Chocolate Cookies n’ Cream Gluten Free Cookies.
One of the things I miss the most about being gluten free is the general “cookies n’ cream” combinations. If I had to pick a favorite ice cream it would definitely be cookies n’ cream. When Oreos came out with their gluten free version of the cookie I was a little skeptical. Chocolate cream cookies other companies have come out with tend to crumble to pieces when you use them for baking or adding in to recipes, but I have been pleasantly surprised with how well gluten free Oreos hold up and the flavor is spot on.
Why pudding mix is essential in these triple chocolate cookies n’ cream gluten free cookies
Do you find gluten free baked goods are often gritty in texture? You’ll find many gluten free recipes often require a ‘rest’ or ‘refrigeration’ time, which in part helps gluten free flours absorb liquid. The use of pudding mix eliminates the need for a ‘rest’ period. I’m not sure if this is due to the extra cornstarch or dry milk powder, but whatever the science behind the magic, it works.
There is no need to refrigerate this cookie dough before baking.
You can make the dough, bake it, and eat a cookie in under 30 minutes. If you’re new to gluten free baking let me tell you, this is a huge WIN!
Adding pudding mix to your gluten free cookies makes the cookies incredibly soft, but not fall-to-pieces kind of soft. It is very similar to a soft batch cookie.
Finally, adding pudding mix helps the cookies have a longer shelf life. I’ve happily eaten these cookies 2-3 days after baking, and they’re just as amazing as the first day they were made. In fact, I almost prefer day 2 because they seem to get a little softer. Store any leftover cookies in an airtight container or ziplock baggie.
What is the best gluten free flour blend to use in cookies?
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
Additional gluten free pudding mix cookie recipes
Pudding mix cookies flavors are very versatile. It all began with a gluten free chocolate chip version, which you can find here: Soft Batch Chocolate Chip Cookies.
There are a lot of flavor options, and since you have a great base for the perfect gluten free cookie, you can change the flavor of your pudding mix and the extras. Try banana pudding with walnuts, pistachio pudding with chocolate chips, vanilla pudding with colorful sprinkles…or share below your favorite combination!
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Triple Chocolate Cookies n’ Cream Gluten Free Cookies
Ingredients
- ½ cup unsalted butter, melted
- ¼ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups (300 grams) gluten free flour blend
- ½ teaspoon guar, tara or xanthan gum (omit if in blend)
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3.5 oz. package chocolate instant pudding mix
- 1 cup white chocolate chips
- 10 gluten free Oreos, broken into large chunks
Instructions
- Preheat oven to 350° F. Prepare two baking sheets by lining with parchment paper or silicone mat (optional).
- In a mixing bowl combine melted butter, sugar, and brown sugar. Add eggs and vanilla until combined.
- Add gluten free flour, gum (if not in flour blend), salt, baking soda, and chocolate instant pudding. Mix until combined.
- Gently stir in white chocolate chips and Oreos until dispersed throughout.
- Place a golf ball size piece of dough on baking sheet, leaving 1 ½ – 2 inches in between each cookie.
- Bake for 9-10 minutes. Allow to cool slightly before transferring to a cooling rack. Store any leftovers in an airtight container.
Feel free to save any picture above to your Pinterest account, or click below to check out my Gluten Free Cookie Board:
https://www.pinterest.com/JustAsGoodGlutenFree/gluten-free-cookies/
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