Valentine Gluten-Free Oreo Cookies
These gluten-free Oreo cookies are loaded with Valentine M&Ms, crushed Oreos, and mini chocolate chips. Change out the M&Ms for any occasion!
Servings: 12
Calories: 315kcal
Equipment
Ingredients
Dry Ingredients
- 1 ⅓ cup King Arthur 1:1 gluten free flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 stick butter softened
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg room temperature
- 2 teaspoon Singing Dog vanilla
Mix-Ins
- 8 gluten free Oreos crushed
- ¼ cup mini chocolate chips
- 1 cup Valentine M&Ms
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Whisk the flour, cornstarch, salt, and baking soda in a small bowl and set aside.
- Beat the butter, brown sugar, and sugar in a mixer on medium for 90 seconds until creamy.
- Add the egg and vanilla and mix again for 20 seconds until just combined.
- Slowly mix the dry ingredients into the wet ingredients on low until just combined.
- Gently fold in the crushed Oreos, chocolate chips, and M&Ms with a rubber spatula.
- Using a 2-inch cookie scoop, place the dough on the prepared baking sheet, leaving room for the cookies to spread.
- Bake the cookies for 10 to 11 minutes until the edges just begin to turn light brown and the centers are still a bit underdone.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Video
Notes
Storage
- Store the cookies in an airtight container for up to 10 days.
- For longer storage, freeze the cookies for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring the cookies to room temperature before serving.
- Your butter should be room temperature, not warm.
- Bring all your cold ingredients to room temperature. This makes them easier to mix, preventing overmixing.
- Mix your cookie dough ingredients until combined but no further. Overworking the dough will make the cookies tough and dense.
Nutrition
Calories: 315kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 256mg | Potassium: 39mg | Fiber: 2g | Sugar: 30g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
