Introduction

These gluten-free cookies are moist, flavorful, and perfect for anyone avoiding gluten without sacrificing taste. Featuring a tender cupcake base with a creamy frosting and crunchy chocolate cookie pieces, they make a delightful treat for any occasion.

Three cookies and cream cupcakes are placed side by side on a white marbled surface, each with a light gray cupcake base speckled with dark cookie crumbs. Each cupcake is topped with a swirl of creamy, light brown frosting that has flecks of cookie bits, with the frosting rising in a soft peak. Small cookie crumbs are scattered over the surface in front of the cupcakes, and a glass bottle filled with milk is visible in the background against a plain white wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick butter, softened
3 tbsp oil (like coconut or vegetable)
1 cup granulated sugar
3 egg whites
1/3 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 1/2 cups gluten-free flour
2 tsp baking powder
1/2 tsp salt
6 gluten-free chocolate sandwich cookies, crushed
2 sticks butter, softened (for frosting)
4 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract (for frosting)
1 tbsp heavy cream or milk
10 gluten-free chocolate sandwich cookies, crushed (for frosting)
21 gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Place one chocolate sandwich cookie at the bottom of each liner.
Step 2: In a large bowl, use a hand mixer to beat together the softened butter, oil, and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.
Step 3: Add egg whites one at a time, beating well after each addition until combined.
Step 4: Mix in the sour cream, milk, and vanilla extract, beating until the batter is smooth.
Step 5: In a separate bowl, sift together gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating on medium-high until the batter is smooth and combined.
Step 6: Fold in the 6 crushed gluten-free chocolate sandwich cookies gently by hand.
Step 7: Fill each cupcake liner about 3/4 full with the batter over the cookie placed at the bottom.
Step 8: Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 8-10 minutes before transferring to a wire rack.
Step 9: To make the frosting, beat together the softened butter and cream cheese on medium-high speed until well combined.
Step 10: Gradually add powdered sugar, about 1/2 cup at a time, blending well to avoid messes.
Step 11: Add vanilla extract and heavy cream (or milk), continuing to mix until smooth and fluffy.
Step 12: Fold in the 10 crushed chocolate sandwich cookies into the frosting and beat once more just to combine.
Step 13: Frost the cooled cupcakes using a knife or piping bag with your favorite tip. Enjoy!

Tips & Variations

For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use coconut milk instead of heavy cream.
If you prefer less sweetness, reduce the powdered sugar in the frosting by half.
Try adding chopped nuts or dried fruit to the batter for extra texture and flavor.
Ensure your gluten-free flour blend contains xanthan gum or add 1/4 tsp for better structure.
Use natural vanilla extract for a richer aroma and flavor.

Storage

Store the gluten-free cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze unfrosted cupcakes for up to 3 months. To reheat, allow refrigerated cupcakes to come to room temperature, and if frozen, thaw in the fridge overnight before frosting and serving.

How to Serve

A close-up view of a cupcake with three visible layers: the bottom layer is a dark cookie crumb base, the middle layer is a light beige creamy batter mixed with dark cookie bits, and the top layer is a swirl of light brown chocolate frosting with a textured, piped pattern. Around this cupcake, there are additional cupcakes with the same frosting style, all set on a white marbled surface with small cookie crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you are not gluten-sensitive. The texture might be slightly different but will still be delicious.

Can I make these cupcakes ahead of time?

Absolutely. You can bake and frost them a day or two in advance. Just store them in an airtight container in the refrigerator and bring to room temperature before serving for the best taste and texture.