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    Home » Recipes » Cookies

    Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)

    Published: May 30, 2022 · Updated: May 30, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten free Oreo dirt cookie with a swirl of chocolate frosting and a gummy worm on top.
    Gluten free crumbl Oreo dirt cookie with bite taken.
    Gluten free Oreo dirt cookie with a swirl of chocolate frosting and a gummy worm on top.
    Gluten free crumbl Oreo dirt cookies with a gummy worm and a swirl of chocolate frosting.

    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!

    Gluten-free Oreo dirt cookies topped with a swirl of chocolate frosting, Oreo crumbles, and a gummy worm.

    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 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.

    Jump to:
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Recipe

    Ingredients

    Ingredients for the cookies measured out in bowls on white surface.
    • 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.

    Equipment

    • 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.

    Instructions

    Image collage showing cocoa powder and melted butter in bowl, flour in bowl with whisk, dark chocolate batter ribboned in stand mixer bowl, flour mixture on top of chocolate mixture in stand mixer bowl.

    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.

    Image collage showing chocolate dough in bowl, cookie dough in large cookie scoop, hand pressing dough in cookie crumbs in bowl, cookie dough on hand with cookie crumbs on top.

    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.

    Image collage showing buttercream frosting in small bowl, icing piped in circle on top of cookie, cookie topped with Oreo crumbs, and hand placing gummy worm on top.

    While the cookies cool, make the buttercream icing. Pipe a swirl of icing onto each cookie. Top with more crushed Oreos.

    Gluten-free Oreo crumbl cookie topped with red and yellow gummy worm.

    Lastly, top with a gummy worm. Scrunch it into an "S" shape before pressing gently into the icing.

    Chocolate cookie with buttercream icing, Oreo cookie crumbles, and gummy worm on top with bite taken.

    Storage

    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.

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Recipe

    Gluten-Free Oreo Dirt Cake Cookie with a gummy worm on top.

    Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)

    Katie | Wheat by the Wayside
    Gluten-free 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!
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dessert
    Diet Gluten Free
    Servings 10 cookies
    Calories 461 kcal
    Prevent your screen from going dark.

    Equipment

    • Piping bag with coupler and #12 piping tip
    • Large cookie scoop

    Ingredients
     
     

    • 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

    Chocolate Buttercream

    • ½ cup butter, softened
    • 1 ¾ cup powdered sugar
    • ¼ cup cocoa powder
    • 1 teaspoon vanilla
    • 1-2 Tablespoons milk
    • 1 package gummy worms

    Instructions
     

    • 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.

    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.

    Nutrition

    Serving: 1cookieCalories: 461kcalCarbohydrates: 64gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 384mgPotassium: 95mgFiber: 4gSugar: 44gVitamin A: 593IUCalcium: 37mgIron: 2mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)
    • Gluten-free Easter Thumbprint Cookies

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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