Gluten-free Crumbl Oreo Dirt Cookies feature a rich brownie cookie topped with chocolate buttercream, gluten-free Oreo crumbles, and a gummy worm. A copycat recipe of Crumbl bakery's popular cookie flavor!
Crumbl is a cookie bakery gaining popularity for its rotating menu of creative cookie flavors. Unfortunately, they don't offer any gluten-free cookies so I thought it would be fun to make a few copycat recipes of some of their most popular flavors.
I started with their original cookie. Gluten-Free Crumbl Sugar Cookies are a soft sugar cookie topped with the iconic almond flavored pink icing.
Gluten-Free Crumbl Galaxy Brownie Cookies are similar to these Oreo cookies but are topped with chocolate ganache and rainbow candy bits.
This cookie starts with a tweak of my popular gluten-free double-chocolate chip cookie recipe. Some crushed Oreos are mixed into the dough and pressed on top. The cookies are finished with a swirl of chocolate buttercream and a gummy worm.
- Gluten-Free Flour: I used King Arthur Measure for Measure. It's a high quality, reliable blend that can be used in almost any recipe.
- Cocoa Powder: I used Hershey's Special Dark cocoa powder. It is labeled gluten-free.
- Gluten-Free Oreos: I prefer the Nabisco gluten-free Oreos. They do contain oat flour but are certified gluten-free. Use your favorite gluten-free Oreo.
- Gummy Worms: Be sure your gummy worms are gluten-free. I used Black Forrest brand because they are labeled gluten-free. Albanese also makes gluten-free gummy worms.
- To pipe the frosting on top of the cookies, you'll need a piping bag with a #12 tip. You can also just spread the frosting on top of the cookies if you prefer.
- As with most baking recipes, a sturdy hand-mixer or stand mixer is very useful.
- Cookie sheets lined with parchment paper are a must.
- A large ¼ cup cookie scoop.
Make the cookie dough by first blooming the cocoa powder in melted butter. Then combine that with the remaining wet ingredients. Next, blend in the whisked dry ingredients. Lastly, mix in ½ of your crushed Oreos.
Scoop a scant ¼ cup of dough. Form into a ball. Press into crushed Oreos. Flatten slightly when placing on a parchment lined baking sheet. Then bake the cookies.
While the cookies cool, make the buttercream icing. Pipe a swirl of icing onto each cookie. Top with more crushed Oreos.
Lastly, top with a gummy worm. Scrunch it into an "S" shape before pressing gently into the icing.
These cookies are best when eaten as fresh as possible.
Store the cookies at room temperature for up to 3 days. After that, they start to get stale. You can also refrigerate or freeze them if you wish.
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Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
- ½ cup butter, melted
- ¼ cup cocoa powder, Hershey's special dark
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 ½ cup gluten-free flour blend, King Arthur Measure for Measure
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11 gluten-free Oreos, finely crushed, about 1 cup crumbs
- ½ cup butter, softened
- 1 ¾ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 1-2 Tablespoons milk
- 1 package gummy worms
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the melted butter and cocoa powder. Let stand for two minutes to bloom the cocoa powder.
- Add the brown sugar, white sugar, and egg to the butter-cocoa mixture.
- Blend on medium speed for two minutes, scraping bowl as needed.
- Whisk together the gluten-free flour, baking soda, and salt.
- Add the flour mixture to the wet ingredients. Blend until well combined.
- Add in ½ cup of the crushed Oreo crumbs and mix to combine.
- With a large cookie scoop, scoop ¼ cup of dough and roll into a ball.
- Press the ball of dough into the remaining cookie crumbs so that the top is coated with crumbs.
- Place the dough, crumb side up, on a parchment-lined baking sheet and flatten slightly to form a thick disc.
- Repeat with the remaining dough, leaving several inches of space between each cookie, not more than 6 cookies per baking sheet.
- Bake at 350°F for 15-17 minutes. Then remove from the oven and cool on the pan while you make the chocolate buttercream.
- In a large mixing bowl, blend together the butter, powdered sugar, and cocoa powder on medium speed until well combined.
- Add in vanilla and 1 tablespoon of milk. Blend well.
- Add more milk, 1 tablespoon at a time, until a good piping consistency is reached.
- Add buttercream frosting to a piping bag fitted with a #12 tip.
- Pipe icing in concentric circles starting in the center of the cookie. Top with a gummy worm.