The BEST Gluten-free Cookies + Cream Cookies ever. These cookies are a personal favorite and a healthier twist on the classic cookies and cream combo in a dreamy soft-baked cookie.
I had some extra cream cheese from my Cinnamon Roll Waffles with Cream Cheese Glaze last weekend and I wanted to make something new with it. At first I was thinking some sort of pumpkin cream cheese bread. But to be honest, I think there is so much pumpkin goodness here on the blog already. And I want to save some things for next season too, you know?!
Then I started to brainstorm what else cream cheese would be good for. And hello cookies + cream cookies! These are the ultimate decadent cookie recipe to bake. And they are made with all healthier ingredients than the usual cookies and cream recipe. Toss in some of your favorite chocolate cookies into the dough or you can use Oreo type cookie too.
The dough alone in these cookies is just delectable. I know you guys are going to hate me a bit when you hear that you have to let the dough chill for at least an hour, but I promise this is so key or I wouldn’t have it in the directions.
I hope you guys love this recipe as much as I do. And If you do make and enjoy them, please comment and rate the recipe below! I can’t wait to hear what you think.
What ingredients you need to make healthier cookies and cream cookies:
- Egg – I haven’t tested flax egg yet!
- Cream cheese – you can use dairy-free if needed
- Unsalted pasture-raised butter – you can use dairy-free if needed too
- Vanilla extract
- Coconut sugar
- Gluten-free oat flour – or use spelt flour if not gf. GF all purpose flour may work too
- Tapioca flour
- Gluten-free double chocolate chip cookies
How to make gluten-free cookies and cream cookies:
- In a large bowl, cream together egg, cream cheese, butter and vanilla until creamy (I use a hand mixer for this recipe!)
- Mix in coconut sugar until smooth
- Mix in the flours and baking powder and salt if using until dough is combined
- Fold in the cookies then add to the fridge for at least 1 hour (don’t skip this step!)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Spoon about 1.5 tablespoons of dough into your hand and roll into a ball and slightly flatten on baking sheet (repeat for rest of dough)
- Bake in oven for 12 minutes or so then allow the cookies to cool for a few before transferring to cooling rack or eating
A few of my other favorite cookie recipes to bake:
The BEST Cookie Recipes to Bake This Holiday Season!
Gluten-free Apple Pie Stuffed Snickerdoodle Cookies
Gluten-free Chocolate Chip Olive Oil Cookies
The BEST Chocolate Chip Walnut Cookies (gluten-free)
Gluten-free Double Chocolate Chip Cookies
The BEST Gluten-free Cookies + Cream Cookies
The BEST Gluten-free Cookies + Cream Cookies ever. These cookies are a personal favorite and a healthier twist on the classic cookies and cream combo in a dreamy soft-baked cookie.
- Prep Time: 1 hour 5 minutes
- Cook Time: 12 mins
- Total Time: 1 hour 20 minutes
Yield: About 20-22 cookies 1x
Ingredients
- 1 egg at room temperature
- 4 ounces cream cheese (can use dairy-free if needed)
- 3/4 cup (1.5 sticks) unsalted pasture-raised butter, softened to room temp (can use dairy-free if needed)
- 2 teaspoons vanilla extract
- 1 cup coconut sugar
- 2 1/4 cup gluten-free oat flour (or use spelt flour if not gf)
- 2 teaspoons tapioca flour
- 1.5 teaspoons baking powder
- Pinch of sea salt if desired
- 1 cup gluten-free double chocolate chip cookies, broken into pieces
Instructions
- In a large bowl, cream together egg, cream cheese, butter and vanilla until creamy (I use a hand mixer for this recipe!)
- Mix in coconut sugar until smooth
- Mix in the flours and baking powder and salt if using until dough is combined
- Fold in the cookies then add to the fridge for at least 1 hour (don’t skip this step!)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Spoon about 1.5 tablespoons of dough into your hand and roll into a ball and slightly flatten on baking sheet (repeat for rest of dough)
- Bake in oven for 12 minutes or so then allow the cookies to cool for a few before transferring to cooling rack or eating
Notes
*Store leftovers in airtight container for 5 days or freezer for longer
**I have only tested subs that are listed above
Share this recipe
Veronica
OMG! Heaven in my mouth. This cookie recipe is my new fav.
Rachel
YAAAYYYY
Shantel
Unbelievably delicious! Made these for the holidays, and they were a hit! One of my new favorite go-to cookie recipes.
Rachel
aawww yay!!