Gluten-free Crumbl Oreo Dirt Cookies are rich brownie-style cookies topped with chocolate buttercream, gluten-free Oreo crumbles, and a gummy worm — a homemade copycat of the popular Crumbl flavor.
Crumbl Cookies is known for a rotating selection of creative cookie flavors. Since they don’t currently offer gluten-free options, this recipe recreates one of their fan favorites in a gluten-free version. These cookies start with a fudgy, brownie-like dough, incorporate crushed gluten-free Oreos, and finish with chocolate buttercream and a gummy worm on top for a playful “dirt” effect.
Ingredients
- Gluten-free flour: A good all-purpose gluten-free blend works well.
- Cocoa powder: Use a labeled gluten-free cocoa for best results.
- Gluten-free Oreos: Finely crushed; about 11 cookies (≈1 cup crumbs).
- Gummy worms: Choose a gluten-free brand if needed.
Equipment
- Piping bag fitted with a #12 tip (or just spread the frosting).
- Hand mixer or stand mixer.
- Cookie sheets lined with parchment paper.
- Large ¼-cup cookie scoop.
Instructions
Make the cookie dough by first mixing the melted butter with the cocoa powder and letting it sit briefly to bloom the cocoa. Add brown and white sugars and the egg, then beat until smooth. Whisk together the gluten-free flour, baking soda, and salt, then blend the dry ingredients into the wet mixture. Stir in half of the crushed Oreo crumbs.
Scoop approximately ¼ cup of dough and roll into a ball. Press each ball into the remaining crushed Oreos so the top is coated, then place crumb-side up on a parchment-lined baking sheet and slightly flatten into a thick disc. Leave space between cookies (about 6 per sheet).
Bake the cookies at 350°F (175°C) for 15–17 minutes. Remove from the oven and allow them to cool on the pan while you make the chocolate buttercream.
For the buttercream, beat softened butter with powdered sugar and cocoa powder until smooth. Add vanilla and 1 tablespoon of milk, then add more milk a tablespoon at a time until you reach a good piping consistency. Pipe a swirl onto each cooled cookie, sprinkle with extra crushed Oreos, and press a gummy worm into the icing in a curved “S” shape.
Storage
These cookies are best enjoyed fresh. Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate or freeze; thaw at room temperature before serving.
Recipe
Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
Ingredients
- ½ cup melted butter
- ¼ cup cocoa powder
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1½ cups gluten-free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11 gluten-free Oreos, finely crushed (about 1 cup)
Chocolate Buttercream
- ½ cup softened butter
- 1¾ cups powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 1–2 tablespoons milk
- 1 package gummy worms
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk melted butter and cocoa powder. Let sit 2 minutes to bloom.
- Add brown sugar, white sugar, and egg. Beat on medium for 2 minutes, scraping the bowl as needed.
- Whisk together gluten-free flour, baking soda, and salt. Add to wet ingredients and mix until combined.
- Stir in ½ cup of the crushed Oreo crumbs.
- Using a ¼-cup scoop, form dough into balls. Press each ball into the remaining crumbs so the top is coated. Place crumb-side up on the prepared sheet and flatten slightly.
- Bake 15–17 minutes. Cool on the pan while you prepare the buttercream.
Chocolate Buttercream
- Beat softened butter, powdered sugar, and cocoa powder on medium until smooth.
- Add vanilla and 1 tablespoon milk; beat to combine. Add more milk 1 tablespoon at a time until piping consistency is reached.
- Fill a piping bag fitted with a #12 tip and pipe concentric circles starting from the center of each cookie. Sprinkle with extra Oreo crumbs and top with a gummy worm.
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guideline only.